Chocolate Chip Cookies

Chocolate Chip Cookies are the kind of classic treat that can make an ordinary afternoon feel a little better. These bake with lightly golden edges, soft chewy centers, and plenty of melted semisweet chocolate throughout. A balanced combination of brown and granulated sugar creates rich caramel flavor without making the cookies overly sweet.

The dough uses familiar pantry ingredients and comes together without complicated techniques. However, a short chill makes an important difference. It gives the flour time to hydrate, deepens the flavor, and helps the cookies hold their shape in the oven. A few reserved chocolate chips pressed onto the dough create the generous homemade look seen in the photo. Serve them slightly warm, pack them into lunchboxes, or freeze a few dough portions for another day. Fresh chocolate chip cookies rarely need an occasion.

Recipe Yield: 36 cookies

INGREDIENTS

2¾ cups (345g) all-purpose flour, spooned and leveled
1 cup unsalted butter, softened but still cool
2 large eggs, room temperature
¾ cup granulated sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract
1 tsp baking soda
½ tsp baking powder
1 tsp fine sea salt
2 cups semisweet chocolate chips, divided

INSTRUCTIONS

1. Combine the dry ingredients:
Whisk together the flour, baking soda, baking powder, and sea salt in a medium bowl.

2. Cream the butter and sugars:
Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until lighter and creamy. Scrape down the bowl as needed.

3. Add the eggs and vanilla:
Beat in the eggs one at a time until fully incorporated. Then, mix in the vanilla.

4. Finish the dough:
Gradually mix in the dry ingredients on low speed just until no flour streaks remain. Fold in 1¾ cups chocolate chips.

5. Chill the dough:
Cover and refrigerate the dough for at least 45 minutes or up to 24 hours.

6. Preheat and portion:
Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the dough into 2-tbsp portions, about 38g each, and roll them lightly into balls. Arrange 2 inches apart and press the remaining chocolate chips onto the tops.

7. Bake the cookies:
Bake one sheet at a time on the center rack for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.

8. Cool the cookies:
Let the cookies rest on the baking sheet for 5 minutes. Then, transfer them to a wire rack to finish cooling.

Helpful Tips to Perfect This Recipe

• Measure the flour accurately: For the most dependable result, use 345g of flour. Otherwise, spoon it gently into the measuring cup and level the top without packing it.
• Keep the butter cool: Properly softened butter should indent when pressed but should not look shiny or melted. Butter that is too warm can make the cookies spread excessively.
• Use cool baking sheets: Never place dough onto a pan that is still warm from the previous batch. A warm pan begins melting the butter before the cookies enter the oven.
• Adjust longer-chilled dough: If the dough chills for several hours or overnight, let it stand at room temperature for 10–15 minutes so it is easier to portion.
• Freeze some for later: Freeze portioned dough balls in an airtight container for up to 2 months. Bake them directly from frozen, adding approximately 2 minutes to the baking time.