Classic Chocolate Chip Cookies

Name: Classic Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cups All-Purpose Flour; 1 teaspoon Baking Soda; 3/4 teaspoon Fine Salt; 1 cup Unsalted Butter, Softened; 3/4 cup Packed Light Brown Sugar; 1/2 cup Granulated Sugar; 2 Large Eggs; 2 teaspoons Pure Vanilla Extract; 2 cups Semisweet Chocolate Chips

Classic chocolate chip cookies with one broken open to show a soft center

Vanessa Taylor

Published: July 28, 2026

Categories: Cookies, U.S.

Tags: Baking, Cookies, Family Favorites, Classic Desserts, Chocolate Chip Cookies

Classic Chocolate Chip Cookies

A dependable chocolate chip cookie with golden edges, soft centers, and a balanced blend of brown and granulated sugars.

Prep Time:20 minCook Time:12 minTotal Time:32 minServings:24Difficulty:Easy

These are the familiar chocolate chip cookies that belong at the center of a casual cookie tray. Brown sugar gives the centers moisture and a gentle caramel note, while granulated sugar helps the edges turn crisp and golden.

Softened butter should yield easily to a fingertip without looking melted or greasy. Creaming it thoroughly with both sugars builds a light dough, and adding the flour only until it disappears keeps the finished cookies tender.

A generous amount of semisweet chocolate chips spreads chocolate through every cookie without overwhelming the buttery vanilla dough. Briefly chilling the shaped dough helps the cookies hold their round shape while the centers stay soft.

Pull the cookies from the oven when the rims are golden but the centers still look slightly underdone. They finish setting on the hot baking sheets, creating the classic contrast between crisp edges and a soft middle.

Nutrition (per serving)

Calories:210 kcal

Protein:2 g

Carbs:29 g

Fat:10 g

Directions

1

Heat the oven to 375°F. Line two large baking sheets with parchment paper.
2

Whisk the flour, baking soda, and salt together in a medium bowl until evenly combined.
3

Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed for 2 to 3 minutes, until pale and fluffy.
4

Beat in the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla.
5

Add the flour mixture and mix on low speed just until no dry streaks remain. Fold in the chocolate chips with a spatula.
6

Scoop the dough into 2-tablespoon portions, arrange them about 2 inches apart on the prepared sheets, and chill the filled sheets for 15 minutes.
7

Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers look puffed and slightly soft.
8

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Ingredients

All-Purpose Flour:2 1/4 cups
Baking Soda:1 teaspoon
Fine Salt:3/4 teaspoon
Unsalted Butter, Softened:1 cup
Packed Light Brown Sugar:3/4 cup
Granulated Sugar:1/2 cup
Large Eggs:2
Pure Vanilla Extract:2 teaspoons
Semisweet Chocolate Chips:2 cups

Tips & Notes

Weigh or spoon flour lightly into the measuring cups; compacted flour can make the cookies dry.
Freeze portioned unbaked dough until firm, then store it airtight and bake from frozen with 2 extra minutes.