Crisp around the edges, soft in the middle, and loaded with semisweet chocolate chips, this is my version of classic Chocolate Chip Cookies.
Oh, there are many, many wonderful cookie varieties out there! Spicy Ginger Cookies, fun Monster Cookies, Soft Snickerdoodle Cookies, zesty White Chocolate Cranberry Lemon Cookies, or festive Glazed Eggnog Cookies!
When fresh out of the oven, these classic chocolate chip cookies feature crisp edges and a soft, gooey interior with plenty of melty chocolate chips. This recipe is very similar to my White Chocolate Macadamia Nut Cookies!
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⭐️ Why You Need to Make This Recipe
- Flavor - Salty butter, cozy brown sugar, deep semisweet chocolate, and sweet vanilla shine through as the classic but comforting flavors in these delicious cookies.
- Texture - These cookies have a tender interior filled with plenty of melty chocolate chips.
- Method - This recipe is so simple to make with minimal equipment, it doesn't even require an electric mixer!
🧈 Ingredients
Here are the ingredients needed to make these classic chocolate chip cookies.
Ingredient Notes
- Butter - We will start with melted butter for this recipe. The dough will be very soft but will then be refrigerated to firm up and help develop the flavors before baking. I use salted butter but you could use unsalted butter with an additional ⅜ teaspoon of salt added.
- Sugar - A combination of white sugar and brown sugar makes for great texture and flavor - as I do in my Brown Butter Pecan Chocolate Chip Cookies!
- Chocolate Chips - You can use whatever kind of chocolate you prefer. Semisweet, milk, dark, bittersweet, or even white chocolate. I personally love semisweet chocolate in these cookies for the perfect balance of sweet and bitter!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the melted butter, brown sugar, and white sugar. Add the egg and vanilla extract and continue whisking until smooth.
Step 2: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: Add the combined dry ingredients to the bowl of wet ingredients and mix until no streaks of flour remain.
Step 4: Fold the chocolate chips into the cookie dough.
Step 5: Scoop the dough out onto a baking sheet lined with parchment paper. Cover and refrigerate for at least 1 hour before baking.
Step 6: After the dough has chilled, arrange the scoops on a parchment paper-lined baking sheet. Leave at least 2 inches between each cookie for spreading room.
Bake one pan at a time in a preheated oven for 10-14 minutes or to your desired doneness. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to finish cooling while you bake the remaining cookies.
💡 Top Tip
Every oven is different so be sure to watch the cookies and bake just until right for you! If you prefer a softer baked cookie, I'd suggest baking the cookies for around 8-12 minutes. If you prefer a crispier, more baked-through cookie go for around 12-16 minutes of baking time.
🍪 More Chocolate Chip Recipes
Looking for other recipes like this? Try these:
If you tried these Easy Chocolate Chip Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Classic Chocolate Chip Cookies
Equipment
- baking sheet(s)
- parchment paper
- mixing bowls
- measuring cups & spoons
Ingredients
- ¾ cup salted butter * melted
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips *
Instructions
- In a large bowl, whisk together the melted butter, white sugar, and brown sugar for about 30 seconds. Add the egg and vanilla extract and whisk until fully incorporated.¾ cup salted butter, ½ cup white sugar, ½ cup brown sugar, 1 egg, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to the bowl. Add to the butter/sugar mixture and fold just until all the flour is incorporated. Lastly, fold in the chocolate chips.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ¾ cup semisweet chocolate chips
- Scoop all the cookie dough out, about 1 tablespoon of dough per cookie onto a prepared baking sheet. Cover the baking sheet and refrigerate for 1 hour.
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- After the dough has chilled, arrange the scoops on a parchment paper-lined baking sheet. Leave at least 2 inches between each cookie for spreading room.
- Bake the pans of cookies one at a time in the preheated oven for 10-14 minutes or until the cookies are golden brown around the edges and the tops are no longer wet. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!
Notes
- You could use unsalted butter with an additional ⅜ teaspoon of salt added.
- You can use whatever kind of chocolate you prefer. Semisweet, milk, dark, bittersweet, or even white chocolate.
Taryn Johnson
I made these tonight, and they are so super yummy! I was out of honey so used corn syrup instead (as Google suggested as a substitute! 😜), and they still turned out tasty. Thanks for another great recipe!
Naomi
Thanks, Taryn! ♡
Loreen Johnson
Made these twice! They are the BEST!
Naomi
Thank you so, so much! ♡ I am so glad you all loved them!