Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-488474H49M16S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar, packed (dark or light); ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2½ cups all-purpose flour (spooned and leveled); 1 teaspoon baking soda; ¾ teaspoon kosher salt (reduce slightly if using table salt); 2 cups semisweet chocolate chips or chopped chocolate; Flaky sea salt, for sprinkling (optional)

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Why You’ll Love This Recipe

I like this recipe because it doesn’t require any fancy equipment or special ingredients. The mix of brown sugar and granulated sugar gives the cookies a chewy texture with just enough crispness, while real vanilla and a sprinkle of salt bring out the best flavor. I also love that the dough freezes well, so I can have fresh cookies anytime I want.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed (I prefer dark brown for deeper flavor)
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups semisweet chocolate chips or chopped chocolate
Flaky sea salt for sprinkling (optional)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, I beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
I add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
In another bowl, I whisk the flour, baking soda, and salt. I gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
I fold in the chocolate chips or chunks.
Using a medium scoop, I drop dough balls onto the prepared sheets, spacing them about 2 inches apart. I sprinkle a little flaky salt on top if I’m using it.
I bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft.
I let the cookies cool on the sheet for 5 minutes before moving them to a rack to finish cooling.

Servings and timing

This recipe makes about 24 cookies. Prep time is 10 minutes, baking time 10–12 minutes, and the total time is around 30 minutes.

Variations

Sometimes I swap half of the semisweet chocolate for dark chocolate chunks. I’ve also added 1/2 cup chopped walnuts or pecans when I want more texture. For a festive twist, I stir in white chocolate chips and dried cranberries.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them warm again, I reheat a cookie in the microwave for 8–10 seconds. The dough also freezes well—I freeze pre-scooped dough balls on a tray, then transfer them to a bag and bake straight from frozen, adding an extra 1–2 minutes to the baking time.

FAQs

Why did my cookies turn out cakey?

That usually happens if too much flour is added. I make sure to spoon and level the flour rather than scooping directly from the bag.

Can I brown the butter first?

Yes, I’ve browned the butter for a nuttier, richer flavor—it makes the cookies even more special.

Do I need to chill the dough?

No, but if I want thicker cookies, I chill the dough for 30–60 minutes before baking.

Can I use salted butter?

Yes, but I reduce the added salt slightly to balance the flavor.

How do I keep my cookies soft for longer?

I store them with a slice of bread in the container—it helps keep the cookies chewy and fresh.

Conclusion

These chocolate chip cookies are everything I want in a classic: soft, chewy, and filled with gooey chocolate. I love how easy they are to make and how quickly they disappear whenever I share them. Whether I bake them for family, friends, or just myself, they always feel like a warm, homemade treat worth savoring.