There’s nothing sweeter than a classic chocolate chip cookie. This simple and delicious recipe delivers a cookie with crips edges and a super soft center. I recommend making a big batch and stashing a bag in the freezer so you can have cookies whenever you want. (Note: Not responsible for dough eaten straight out of the freezer 🙂 )
Tips for Amazing Cookies
- Personally, I prefer the look of a dark brown cookie, so I use dark brown sugar instead of light brown for this recipe. Only have the light stuff? No problem! Go ahead and use it.
- Beat the butter and sugar together until it’s pale in color and creamy. This ensures the butter and sugar are creamed together, resulting in a fluffier cookie. (You will probably get a few more cookies out of your batter from this too. And whoever said no to more cookies?)
- Use a scoop to portion out your dough. Even balls of dough = even cooking times = perfectly cooked cookies. I use the Oxo Good Grips Medium Cookie Scoop for this recipe.
- Your cookies will taste better and not spread as much if you chill the dough for about 24 hours before baking. I like to scoop my dough onto a wax paper-lined cookie sheet and place in the freezer overnight. In the morning I’ll toss all of the dough balls into a ziptop bag. This way we always have dough ready whenever a craving strikes! Can’t wait? Go ahead and pop ’em in the oven. They’ll still taste great!
- If you’re cooking frozen dough, let it come to room temperature while your oven preheats. No need to pull them out any sooner than that.
- Use an oven thermometer to make sure your oven is truly preheated! Most ovens beep before they’re actually ready.
- Take the cookies out as soon as the edges are browned. The centers will still look a little gooey, but they’ll finish baking on the pan after you’ve moved it to the cooling rack. And on that note….
- Let the cookies cool completely on the pan on a cooling rack so they can finish cooking. If you move them too early the centers may stick to the pan or fall out of the cookies.
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Simple & Delicious Chocolate Chip Cookies
These simple and delicious classic chocolate chip cookies have crisp edges and soft centers - the perfect go-to cookie!
Ingredients
- 2 and 1/4 cups all purpose flour, fluffed and spoon-leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 1 tsp vanilla
- 2 eggs, large
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F.
- Combine flour, baking soda, baking powder, and salt in a small bowl.Beat butter, sugars, and vanilla in an electric mixer with the paddle attachment until pale and creamy. Add eggs, one at a time, beating well after each addition. Slowly add in the flour mixture. Stir in the chocolate chips by hand.
- To bake now, scoop onto ungreased cookie sheet, leaving space between the cookies. Bake 9-11 minutes, until the edges begin to brown. (Note: the centers may still look gooey.) Transfer the pan to a cooling rack to finish cooling completely. Eat and enjoy with a glass of cold milk!To bake later, scoop onto a wax paper-lined cookie sheet and place in the freezer. After frozen, dough can be stored in a zip-top bag in the freezer. When ready to bake, place frozen dough onto a cookie sheet while the oven preheats. Then follow baking directions above.
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Thank you for the great recipe! Can’t wait to try it!
Thanks for making the recipe easy to print out! I’ll have to give it a shot!
Great pictures! These look delicious!