📋 Perfect Chocolate Chip Cookie Recipe
Everyone needs a go-to chocolate chip cookie recipe, and this one checks all the boxes. These cookies feature golden, crispy edges and soft, chewy centers with pockets of gooey, melty chocolate in every bite. No need to chill the dough—just mix, bake, and enjoy! Whether you're baking for a special occasion or just because, this easy recipe guarantees delicious, consistent results every time.
Equipment
- Mixing bowls (medium and large)
- Whisk
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- Wet Ingredients:
- 1 cup 2 sticks salted butter, softened (Increase salt to 1½ tsp if using unsalted butter)
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- Mix-ins:
- 2 cups chocolate chips semi-sweet, milk, or dark chocolate—your choice
Instructions
- Preheat Oven:
- Set oven to 375°F (190°C) and line 3 baking sheets with parchment paper.
- Mix Dry Ingredients:
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter & Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and fluffy (1-2 minutes).
- Add Eggs & Vanilla:
- Mix in eggs one at a time, followed by vanilla extract. Beat until fully combined.
- Combine Wet & Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Chocolate Chips:
- Fold in chocolate chips until evenly distributed.
- Shape Dough:
- Scoop 2-3 tablespoon-sized balls of dough onto baking sheets, spacing them 2 inches apart.
- Bake:
- Bake for 8-10 minutes, until the edges are lightly golden and centers appear slightly underbaked.
- Cool:
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Use high-quality chocolate chips or chunks for richer flavor.
Swap the all-purpose flour for a 1:1 gluten-free blend if needed.
Chill dough for 30 minutes if you want thicker cookies.
Store baked cookies in an airtight container with a slice of bread to keep them soft longer.
Swap the all-purpose flour for a 1:1 gluten-free blend if needed.
Chill dough for 30 minutes if you want thicker cookies.
Store baked cookies in an airtight container with a slice of bread to keep them soft longer.