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Chocolate Chip Cookies · Classic

Classic Chocolate Chip Cookies

Golden edges, soft centers and a chocolate chip in every bite. This is the one-bowl, no-chill dough to learn first, and it fills the kitchen with the best smell in about half an hour.

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Prep
15 min
Cook
10 min
Total
40 min
Serves
30 · about 30 cookies
Level
Easy

Ingredients

Dry

  • 2 ¼ cups all-purpose flour, spooned into the cup and leveled
  • 1 tsp baking soda
  • 1 tsp kosher salt, or 3/4 tsp table salt

Dough

  • 1 cup unsalted butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Steps

  1. Heat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line two sheet pans with parchment.
  2. In a medium bowl, whisk the flour, baking soda and salt together so the soda is evenly spread through. Set it aside.
  3. In a large bowl, beat the soft butter with both sugars on medium speed until it looks paler and fluffy, scraping the bowl once.
  4. Add the eggs one at a time, beating after each until blended, then beat in the vanilla. It's fine if it looks a little curdled.
  5. Add the flour mixture and mix on the lowest speed just until you can no longer see dry flour. Stop as soon as it comes together so the cookies stay tender.
  6. Stir in the chocolate chips with a spatula. Let the dough sit 10 minutes while the oven finishes heating so the flour can soak up some moisture.
  7. Scoop rounded 2-tablespoon balls onto the pans, about 2 inches apart (12 per pan).
  8. Bake until the edges are golden but the centers still look slightly underdone, swapping the pans top to bottom halfway through.
  9. Let the cookies firm up on the hot pan for 5 minutes, then move them to a rack. Repeat with the rest of the dough on cooled pans.

Tip: Soft butter should dent easily when pressed but not look greasy or melted. Leave it out about an hour.

Tip: Cookies keep baking on the hot pan, so pull them while the middles still look a touch soft.

Tip: Spoon flour into the cup and level it off. Scooping straight from the bag packs in extra flour and makes dry cookies.

Storage: Keep in an airtight container at room temperature up to 4 days.

Make ahead: Scoop the dough into balls and freeze them on a tray, then bag them for up to 3 months. Bake from frozen, adding 1 to 2 minutes.

Estimated nutrition per serving: 190 calories · protein 2 g · carbohydrates 25 g · fiber <1 g · sugars 17 g · fat 10 g (saturated 6 g) · sodium 110 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.