Sometimes you just need a classic chocolate chip cookie. No fancy stuff. No “secret ingredients.” Just a delicious, perfect mix of sweet and salty that makes your heart happy. This is the recipe you’ve been looking for!
You know the chocolate chip cookies I’m talking about… the perfect texture… soft but you can sink your teeth into them. A slight crisp on the edges (but not too much). Not puffy. Not flat. Basically perfection in a cookie and what dreams full of chocolate chip cookies are made of.
Classic Chocolate Chip Cookies
I love fancier chocolate chip cookies too, don’t get me wrong here. I love it when they have additions like blended oats and grated chocolate bars. But every once in a while you just want a classic chocolate chip cookie because it just might be comfort food at it’s finest. These are made with the most basic of cookie ingredients and are soft and chewy. Just typing this description make me want to go have another one right now.
So here is the recipe! Maybe it’s the one your mom used to make? Try it and see!
Classic Chocolate Chip Cookies
THE classic chocolate chip cookie recipe you’ve been looking for!
- 1 cup two sticks butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 tsp. vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups 12 oz. pkg chocolate chips (I like milk chocolate)
- 1 cup chopped nuts (optional… and I always opt NO- ha!)
- Preheat oven to 375 degrees.
- Cream butter, sugar, brown sugar and vanilla.
- Add eggs and beat well.
- Stir together flour, baking soda and salt in separate bowl and then add gradually to butter mixture.
- Beat together well.
- Stir in chocolate chips (and nuts, if you so desire).
- Drop dough by rounded spoonfuls onto ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned (Don’t Overcook!).
- Cool slightly and then remove from cookie sheet to cooling rack.
Be careful to not overcook these babies! A slightly undercooked center is what you want, believe me. 🙂
If the recipe isn’t showing up above here it is in text form:
Classic Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups (12 oz. pkg) chocolate chips
1 cup chopped nuts (optional, but I always opt no-ha!)
- Heat oven to 375 degrees.
- Cream together butter, sugar, brown sugar and vanilla.
- Add eggs; beat well.
- Stir together flour, baking soda and salt in separate bowl and gradually add to butter mixture.
- Beat well.
- Stir in chocolate chips and nuts (if desired).
- Drop dough by rounded spoonfuls onto ungreased cookie sheet.
- Bake 8-10 minutes or until slightly browned (DON’T OVERCOOK!). Cool slightly and then remove cookies from cookie sheet to cooling rack and allow to cool completely.
If you like this recipe you might also like:
Pistachio & Cream Thumbprint Cookies
(This post may contain affiliate links. See my full disclosure here.)
By the way… as a seasoned veteran of the cookie making game, I have definitely decided on a few favorite items that I use pretty much every time I pull out the ingredients to make cookies! I’ve complied a list below with links to each item … do you have any favorites that I missed?
- Kitchenaid Mixer: The one should come as no surprise! And if you can get it in aqua, all the better! I can’t remember the last time I made cookies without it!
- Measuring Cups & Spoons: I love this set because of the odd cup and spoon sizes… 3/4 Cup? Yes! No more measuring 1/4 three times or worse, dirtying a 1/2 cup and a 1/4 cup!
- Spatula: Of course you need a spatula to get those cookies off the cookie sheet! I love this metal one with the slots to make it all that much easier to transfer.
- Silpat Baking Mat: No more need to “grease” a cookie sheet! Just lay this baby down on your cookie sheet and away you go. Nothing will stick to this.
- Cookie Scoop: What did I do before I had a cookie scoop? The easy way to get uniform cookies! I looooove my cookie scoop. I wish I were over-exaggerating here but I’m not.
- Cookie sheet: I love these heavy duty Nordic Ware ones! Mine have been perfectly “seasoned” over the years and they just seem to get better and better!
- Rubber/Silicone Spatulas: How else will you lick the bowl clean? This is a must-have tool to scrape down the sides of that bowl.
Happy Cookie Making!
I wrapped half the dough in plastic wrap and then I refrigerated them for an hour and they were easy to make and delicious. The other half of the dough I made into balls and froze to bake later.
Fantastic idea! I need to have some self control next time and freeze half of the dough too! 🙂 Thanks for sharing!
Made these today for a get-together, they were a big success. I subbed some crushed graham crackers for a bit of the flour to give them a more “s’more”-y flavor.
Great idea! And glad you liked them!
i didn’t bake your cookies but they’re still good, thanks homie
Sadly mine did not turn out at beautifully as yours. They were flat and browned on the edges. My only guess is that it was too much better. Maybe I’ll try again another time with half or 3/4 of the butter.
Mine did too. So unimpressed. I looked over the recipe 10 times trying to figure out what I did wrong.
Mine also didn’t turn out. Seemed like too much butter and chocolate. Spread to make a flat dark bar.
My we’re the same way flat brown taste like pure chocolate no cookie
I made these cookies this weekend. I was going to share with my in-laws, but they were so amazing that my husband and I ate them all. These are by far the best chocolate chip cookies I’ve ever made. Thanks!
So glad you liked them Cari! They are my absolute favorite. 🙂
Omg these are AMAZING! I definitely shared your recipe with some friends cause oh my goodness! Biting into these was like a piece of heaven lol! Thank you for sharing!!!
So glad you enjoyed! They are a favorite around here too!
These looked so good & were easy to put together but mine came out flat, too. I followed the recipe exactly. The dough was soft & sticky. I cooked them on an insulated pan, checked them at 8 minutes & they weren’t even a little brown. At 10 minutes, they were extra browned & flat. I don’t know what might have gone wrong. Side note ….. They were still super tasty.
I made these today for my kiddos after school and they turned out flat. 🙁 I consider myself a pretty good baker too, I was just looking for a different chocolate chip cookie recipe than the standard one I use. Any thoughts about what I could do differently??
I would suggest using as cold of butter as you can that will still mix in. And then not letting the dough get too flat. Otherwise I’m not sure what it could be! Sorry that happened!
I made these. They came out AWFUL. I went step by step and they came out like cupcakes with no flavor.
I’m so sorry! I wonder what happened! I have made them more than 20 times and they turn out great… I wonder if it has to do with elevation? Again, so sorry they didn’t turn out for you!
Just made these, they come out flat. Not chewy.
I am not a chef by any means but I have found that when making cookies if using an electric mixer you have to be very careful that you do not over mix the dough. I always hand mix my cookies. Also the type of flour and age of your baking soda might make a difference as well. Experience is a great teacher!
Great tips Barbara! Thanks for sharing!
Bummer! Mine were flat too. I cooked the second batch for longer and they looked a bit better but still didn’t look like the pictures. I’ve made many cookies in my day but sadly these didn’t work out too well for me.
Great simple recipe. Mine came out perfect. I used my cookie scoop for consistent size cookies. It made 26 medium size cookies.
I made mine with Bob’s Red Mill Gluten Free 1 to 1 flour. I took butter from the fridge and microwaved wax stick for 10 seconds to soften a little. Tried to be careful not to over beat. A little thin, but good!
Great recipe! I had no butter on hand and was looking to cut down on calories so I tried replacing the butter with unsweetened apple sauce … came out chewy and cooked well in the time you suggested. Thanks!
I made these a few days ago after looking for a new cookie recipe. We have been using the same one for as long as I can remember and after tasting these I don’t think I’ll be going back! I was a little nervous after reading some of the reviews but they were amazing. My butter was about room temperature (maybe a littl chilled), baking soda fresh and I mixed by hand. The recipe yielded 32 cookies and they did not last long in this house! Thanks for sharing:
I made these a couple nights ago!! So yummy. I had to sub baking powder for baking soda bc I didn’t have any but they came out just fine. I also stuck my dough in the fridge for a few min before I popped them in the oven. I only baked six and froze the rest and am currently baking a few more. I can’t make more than a couple a time for fear my husband and I will eat them all! ? Thanks for the recipe. Definitely a keeper!
Perfection! I made these for the first time tonight. I read the reviews prior to making them so I did a bit of research on flat cookies. Nearly everything I read suggests adding more flour, 1/4 cup at a time, and complete the recipe because flour “settles” so unevenly. Unless measuring my weight. So I increased the flour from 2 1/4 cups to 2 1/2 cups and put the tray of cookies into the fridge for 10 minutes prior to putting them in the oven. They came out absolutely magnificent! Will definitely make them again.
Great tip! Thanks Ashleigh!
I tried these out the other night, and they were AMAZING!! Definitely a successful “first” in my new apartment:) Will be using this again I guarantee!
Xx
I know this is an old post, but I saw it on Pinterest and made them yesterday. Mine did turn out flat just like some people in the comments.. but I was determined to find the solution… I only made one batch and refrigerated the rest to see if that help and it did!!! So once the dough is made I would refrigerate for a few hours and also roll them into a ball instead of “dropping” them .
I tried these and they were amazing! I added pecans and they were the best cookies and so easy to make. I used pure Mexican vanilla so they were a bit sweet. I would just cut down on the vanilla if I use that kind again. I’m about to make them now and I’m adding caramel to them. I’ll let you know how they turn out. Great recipe and thanks for sharing!
Looks super easy to make and extremely delicious! I would really love to make this at home!