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chocolate chip cookie recipe featured
Avatar photoJohnson Maya

Classic Chocolate Chip Cookie Recipe - Easy & Chewy

This classic chocolate chip cookie recipe delivers perfectly chewy centers with crisp edges, rich buttery flavor, and gooey chocolate pockets. With a 24-hour chill for maximum depth, it's the ultimate homemade treat everyone will love.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups (281g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. chocolate chip cookie recipe recipeCard1
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside. In a large bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together using a stand mixer fitted with a paddle attachment or a hand mixer on medium-high speed for 2–3 minutes, until light and fluffy. Scrape down the sides as needed.
  3. Add the eggs one at a time, beating well after each until fully incorporated. Mix in the vanilla extract until smooth. Avoid overbeating to prevent tough cookies.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Stop when no streaks of flour remain. Use a spatula to finish folding if needed.
  5. Fold in the semi-sweet chocolate chips (and nuts, if using) with a silicone spatula until evenly distributed. Reserve a few chips to press onto cookie tops before baking for visual appeal.
  6. Cover the dough tightly and refrigerate for 24–72 hours. This step is crucial for flavor development and texture—do not skip. Longer chill = chewier, thicker cookies.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, placing them 2 inches apart. Bake one sheet at a time for 9–11 minutes, until golden around the edges but soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 85 | Carbohydrates: 12 | Protein: 1 | Fat: 4 | Fiber: 1 | Sugar: 8

Notes

STORAGE: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or dough balls for up to 3 months.
MAKE AHEAD: Dough can be made 3 days in advance and refrigerated, or frozen for later use.
SUBSTITUTIONS: Use plant-based butter and flax eggs for a vegan version. Whole wheat pastry flour can replace all-purpose flour for a fiber boost.
PRO TIPS: Chill the dough for 24 hours minimum. Underbake slightly—cookies firm up as they cool. Use high-quality chocolate for the best flavor.
SERVING SUGGESTIONS: Serve warm with milk, ice cream, or alongside coffee. Great for gifting, lunchboxes, or dessert platters.
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