Classic Chocolate Chip Cookies

Name: Classic Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup unsalted butter, softened to room temperature; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups chocolate chips; Flaky sea salt, for sprinkling (optional)

Every baker needs a reliable chocolate chip cookie in their back pocket, and this is mine. The edges are golden and slightly crisp, the centers stay soft and chewy for days, and the chocolate pools into puddles as they bake. The secret is chilling the dough — it hydrates the flour and deepens the flavor — plus a generous hand with the chocolate chips. Bake a batch tonight and try not to eat them all straight off the tray. (I never manage it.)

Chocolate chip cookies with melty chocolate pools on a tray

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes

Servings24

DifficultyEasy

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
Flaky sea salt, for sprinkling (optional)

Instructions

Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
In a large bowl, beat the softened butter with both sugars using a hand mixer or sturdy wooden spoon for 2–3 minutes, until light and fluffy.
Beat in the eggs one at a time, then the vanilla, scraping down the sides of the bowl as you go.
Add the dry ingredients to the wet and mix until just combined — stop as soon as no streaks of flour remain. Overmixing makes tough cookies.
Fold in the chocolate chips. Cover the bowl and chill the dough for at least 30 minutes (up to 24 hours for even deeper flavor).
Preheat the oven to 375°F (190°C). Scoop rounded tablespoons of dough onto lined baking sheets, 2 inches apart.
Bake for 9–11 minutes, until the edges are golden but the centers still look slightly underdone. Sprinkle with flaky salt and cool on the pan for 5 minutes before moving to a rack.

Tips for Success

Pull the cookies when the centers look underbaked. They finish cooking on the hot pan and end up perfectly gooey, not raw.
Chill the dough if you can. Even 30 minutes makes a measurable difference in flavor and spread.
Measure flour correctly by spooning it into the cup and leveling it off — scooping straight from the bag packs in extra flour and makes dry cookies.

Frequently Asked Questions

Why are my cookies flat?

Butter that is too soft or melted, dough that was not chilled, or a hot baking sheet reused from a previous batch are the usual culprits. Chill the dough and use cool pans.

Can I freeze the cookie dough?

Yes. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Can I use chocolate chunks instead of chips?

Absolutely — chopped chocolate from a bar melts into dramatic puddles and gives the cookies a bakery-style look.

How do I keep them soft after baking?

Store them with a slice of bread in the airtight container. The cookies pull moisture from the bread and stay chewy for days.

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