Classic chocolate chip cookies

These classic chocolate chip cookies hit the sweet spot with chewy centers, crisp edges, big vanilla flavor, and plenty of melty semi-sweet chips in every bite. Perfect for bake sales, lunchbox bribes, or a late-night craving, the two sugars add depth, the teaspoon of kosher salt keeps them balanced, and the dough bakes up reliably every time with no dry hockey pucks on my watch.

I first made these cookies for a neighborhood party and they disappeared within minutes. Now whenever I bake them, friends ask me to bring along a batch for any gathering.

Ingredients

• Two sticks unsalted butter: softened for creaming to trap air and create tender texture
• Three quarters cup brown sugar: packed adds moisture and deep caramel notes
• Half a cup granulated sugar: balances sweetness and helps edges crisp
• Two large eggs: provide structure and moisture important for chewy centers
• Two teaspoons pure vanilla extract: adds warm aromatic flavor essential to cookies
• Two and a quarter cups all-purpose flour: for structure fluff and spoon for accuracy
• One teaspoon baking soda: leavens and promotes browning for golden edges
• Half teaspoon baking powder: adds a subtle lift for soft centers
• One teaspoon kosher salt: balances sweetness and enhances all other flavors
• Two cups semi-sweet chocolate chips: for classic melty chocolate pockets look for quality chips that hold shape well

Instructions

Preheat and prepare pans:

Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This ensures the cookies bake evenly without sticking or burning and helps cleanup.

Whisk the dry ingredients:

In a medium bowl gently whisk together the flour baking soda baking powder and kosher salt until evenly distributed. This step avoids clumps and makes sure the leavening activates properly.

Cream butter and sugars:

Using a stand mixer with a paddle attachment or a hand mixer beat the softened butter the brown sugar and granulated sugar on medium speed for about two to three minutes or until the mixture is pale and fluffy. This process traps air that leads to lighter cookies.

Add eggs and vanilla:

Beat in the eggs one at a time making sure each one is fully incorporated before adding the next then mix in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure no pockets of ingredients remain.

Add dry to wet:

Add the dry ingredient mixture to the mixer on low speed and blend just until the flour disappears. It is important not to overmix here because too much gluten development will make the cookies tough instead of tender.

Fold in chocolate chips:

Using a spatula gently fold the chocolate chips into the dough so they distribute evenly without deflating the dough. This keeps the dough tender and ensures every cookie has plenty of chocolate.

Chill for control:

Cover the dough and chill it in the refrigerator for at least thirty minutes if you want thicker cookies with less spread. For even deeper flavor you can chill it up to twenty-four hours.

Scoop and bake:

Scoop dough in two tablespoon mounds onto the baking sheets spacing them about two inches apart to allow spreading. Bake for ten to twelve minutes until the edges are set and golden and the centers still look slightly underdone.

Finish and cool:

If you like add a tiny pinch of flaky salt to the hot cookies right out of the oven to brighten the chocolate flavor. Let cookies cool on the baking sheets for five minutes before transferring to a cooling rack to finish.

My favorite part about this recipe is the pinch of flaky salt on warm cookies. It takes these from everyday to remarkable by sharpening the chocolate and balancing sweetness perfectly. I remember baking a batch for my kids’ school fundraiser and sprinkling that salt while the cookies were still hot. It was like a mini magic trick seeing everyone go back for seconds.

Storage Tips

Store cooled cookies in an airtight container at room temperature where they stay fresh for up to a week. To keep them moist slip a slice of bread into the container but replace it every day. Cookies freeze well in a sealed container or freezer bag for up to three months. Let frozen cookies thaw on the counter for perfect texture.

Ingredient Substitutions

Swap semi-sweet chips with chopped dark chocolate of 70 percent cacao or higher for richer intense chocolate flavor. Chopped chocolate offers varied bites with some gooey patches and a slightly less sweet finish. Using bread flour instead of all-purpose flour for half the amount brings a chewier bakery style texture thanks to higher protein. For a nutty twist brown the butter first until hazelnut brown and aromatic then cool slightly before creaming with sugars. It adds incredible depth and caramel notes in each bite.

Serving Suggestions

These cookies are terrific just as they are but also delightful warm with a scoop of vanilla ice cream for an easy cookie sundae. Crumble leftovers over pudding or yogurt for a fun dessert topping. Pair with a glass of cold milk or a cup of coffee to balance sweetness and keep things classic. Add a pinch of cinnamon or ground nutmeg to the dry ingredients for a fall twist that evokes cozy autumn baking. Fold in chopped toasted nuts like walnuts or pecans for texture and seasonal flair or substitute half the chocolate chips for white chocolate or peanut butter chips for holiday variety.

These cookies are a reliable, crowd-pleasing classic that reward a little chill time and careful baking. Enjoy them warm with a pinch of flaky salt for the best experience.

Your Recipe Questions Answered

→ What gives these cookies their chewy texture?

The combination of brown sugar and chilling the dough helps retain moisture and develop gluten for a chewy center.

→ Can I substitute semi-sweet chips with dark chocolate?

Yes, chopped 70% dark chocolate creates glossy pockets and adds a slightly less sweet, richer chocolate flavor.

→ Why is chilling the dough important?

Chilling firms the fat and hydrates the flour, reducing spread and enhancing flavor, resulting in thicker cookies.

→ How do I ensure cookies have crisp edges and soft centers?

Bake until edges are golden while centers remain slightly soft; carryover heat finishes the set for perfect texture.

→ What is the benefit of adding flaky salt after baking?

A pinch of flaky salt sharpens the chocolate flavor and balances sweetness, making the flavors pop.