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–+ servings
Square image of three stacked chocolate chip cookies on a parchment square.
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Favorite Chocolate Chip Cookies Recipe

These classic chocolate chip cookies are everything you love about a timeless homemade cookie—soft, chewy centers, buttery edges, and plenty of melty chocolate in every bite.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 24 servings
Calories: 256kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup butter softened (2 sticks)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups chocolate chips

Instructions

  • Preheat oven to 375 degrees.
  • Cream butter and sugar together in a stand mixer until creamy. Seriously, give this step some time so that the butter and sugar are fully creamed together. Add brown sugar, eggs, and vanilla; beat until smooth and fluffy.
  • Fold in the flour, baking soda, baking powder, and salt. Mix until the dough just comes together and then add the chocolate chips.
  • Bake 375 degrees for 10 to 12 minutes, depending on the size of your cookie. Mine are usually quite large.

Notes

  1. Chilling the Dough (Optional): This recipe bakes beautifully without chilling. For slightly thicker, deeper-flavored cookies, chill the dough for 30–60 minutes or up to overnight.
  2. Shaping Trick: For round, bakery-style cookies, place an inverted glass or round cookie cutter over each cookie immediately after baking and swirl gently to shape.
  3. Freezing Dough: Scoop cookie dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake frozen dough balls at the same temperature, adding 1–2 minutes if needed.
  4. Freezing Baked Cookies: Once cooled completely, freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.
  5. Mix-Ins: Swap semi-sweet chocolate chips for dark, milk, or white chocolate, or mix in chopped nuts (walnuts or pecans are wonderful). Mini chips create a more evenly distributed “chocolate in every bite” effect.
  6. Texture Tips: Slightly underbake for a soft, chewy center. For crispier edges, bake an extra minute or two. If cookies spread too much, refrigerate the dough briefly or add a tablespoon of flour.
  7. Make-Ahead: Dough can be made 2–3 days ahead and stored, covered, in the refrigerator. Let it soften slightly before scooping.
  8. Storage: Keep cookies in an airtight container at room temperature for 3–4 days. Add a slice of bread to the container to maintain softness.

Nutrition

Calories: 256kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 259IU | Calcium: 30mg | Iron: 1mg