Classic Chocolate Chip Cookies – The Ultimate Homemade Favorite
Few things in baking are as universally loved as classic chocolate chip cookies. Warm from the oven, slightly crisp on the outside, soft and chewy in the center, and packed with melted chocolate, these cookies are the definition of comfort food. Whether enjoyed with a glass of milk, shared with friends, or baked simply to fill your kitchen with an irresistible aroma, chocolate chip cookies never go out of style.
This recipe focuses on balance: the right ratio of butter to sugar for flavor and texture, proper mixing for tenderness, and baking techniques that guarantee consistent results. It’s a foolproof, bakery-style cookie you’ll return to again and again.
🛒 Ingredients (Makes 18–24 cookies)
Dry ingredients:
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet ingredients:
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Chocolate:
- 2 cups (340 g) chocolate chips or chunks
(semi-sweet preferred, but milk or dark work well)
Optional add-ins:
- ½ cup chopped walnuts or pecans
- Flaky sea salt for finishing
🔪 Step 1: Preparing the ingredients
Before you begin, allow the butter and eggs to come to room temperature. This ensures smooth mixing and even baking. Measure all ingredients accurately—baking is precise, and small changes can affect texture.
Line two baking sheets with parchment paper and set them aside. Preheat your oven to 175°C (350°F).
🧈 Step 2: Creaming the butter and sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and slightly pale. This step incorporates air, which contributes to the cookies’ soft interior.
👉 Tip: Brown sugar adds moisture and chewiness, while white sugar creates crisp edges. The combination gives classic texture.
🥚 Step 3: Adding eggs and vanilla
Add the whole egg and egg yolk to the butter mixture, followed by the vanilla extract.
Mix until just combined. Avoid overmixing at this stage, as too much air can cause cookies to spread excessively.
The extra egg yolk adds richness and tenderness, giving the cookies a soft, bakery-style center.
🌾 Step 4: Mixing the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just incorporated. Stop as soon as no dry flour remains.
👉 Overmixing develops gluten, which can make cookies tough instead of tender.
🍫 Step 5: Folding in the chocolate
Gently fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.
For extra visual appeal and chocolate pockets, reserve a handful of chips and press them into the tops of the dough balls before baking.
❄️ Step 6: Chilling the dough (highly recommended)
While optional, chilling the dough significantly improves flavor and texture.
Cover the dough and refrigerate for 30 minutes to 24 hours. Chilling:
- Prevents excessive spreading
- Enhances caramel notes from the sugars
- Improves chewiness
If baking immediately, the cookies will still be delicious, but chilling yields superior results.
🍪 Step 7: Shaping the cookies
Scoop the dough into balls about 2 tablespoons each (roughly the size of a golf ball). Place them on the prepared baking sheets, spacing them about 6–7 cm (2½ inches) apart.
For thicker cookies, shape the dough into slightly taller mounds rather than perfect balls.
🔥 Step 8: Baking
Bake one tray at a time in the center of the oven for 10–12 minutes, or until:
- The edges are set and lightly golden
- The centers look slightly underbaked
This is crucial: cookies continue to cook on the baking sheet after removal.
👉 For crisp cookies, bake 1–2 minutes longer.
👉 For extra soft cookies, remove slightly earlier.
🧂 Step 9: Finishing touches
Immediately after removing the cookies from the oven:
- Sprinkle lightly with flaky sea salt if desired
- Gently tap the baking sheet on the counter to create ripples and thicker centers
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍽️ Serving suggestions
Classic chocolate chip cookies are perfect:
- Warm with cold milk
- Sandwiched with vanilla ice cream
- Crumbled over desserts
- Packed for lunches or gifts
They stay fresh at room temperature for up to 4 days in an airtight container.
🔄 Variations
- Chewy cookies: Add an extra egg yolk and chill overnight
- Crispy cookies: Increase white sugar slightly and bake longer
- Thick bakery cookies: Chill dough and bake from cold
- Dark chocolate lovers: Use 70% chocolate chunks
⭐ Pro tips for perfect cookies
- Use high-quality butter and chocolate
- Always measure flour correctly (spoon and level)
- Chill dough for best flavor
- Don’t overbake—slightly pale centers are ideal
❤️ Conclusion
Classic chocolate chip cookies are more than just a dessert—they’re a memory, a comfort, and a simple joy. With the perfect balance of sweetness, texture, and chocolate, this recipe delivers cookies that are crisp at the edges, soft in the center, and irresistibly delicious. Whether you’re baking for loved ones or treating yourself, these cookies never disappoint.