Get ready to step back in time with this delicious Classic Chocolate Chip Cookies Recipe. Each crispy, chocolaty, and buttery bite is a mouthful of joy! These cookies have no chill time and are ready to bake right away.
These Chocolate Chip Cookies have a rich, golden-brown color and are made with dark chocolate chunks. They are the perfect combo of crispy, and slightly chewy cookies. Perfect with a glass of ice-cold milk.
Baking chocolate chips cookies is one of my favorite pastimes. The art of baking helps me to relax, and unwind. Plus, I love how my efforts produce such a delicious outcome.
When baking cookies, there are some important things to keep in mind. If you are a new baker, you should check out our Complete Cookie Baking Guide. It is an in-depth guide to help you bake up some of the best cookies around! We put a lot of care into developing this in-depth resource, to help you all bake the perfect batch of cookies.
The beauty of this cookie recipe is that it is easy, features common ingredients and can be baked right away. There is no chill time required which I love when I am trying to whip up a quick snack.
These cookies tend to be on the flatter side and feature a deep-brown outer crust. The melted butter in this recipe is what gives these cookies there crisp edges and softer middle. They have a classic taste that reminds me of my childhood.
How to Make the BEST EVER Classic Chocolate Chip Cookies
- stand mixer with paddle attachment
- large baking sheet
- parchment paper
- rubber spatula
- measuring spoon
- measuring cup
- cutting board
- tablespoon cookie scoop
Baking Chocolate Chip Cookies
- Gather your ingredients & supplies. Making sure you have everything you need is crucial. I like to have a clean, dedicated space for baking. It makes for a stress-free environment.
- Measure your ingredients. Personally, I used a measuring cup, tap it to settle the flour, and level it off with a spoon or knife.
- Set your stand mixer up. You will need the paddle attachment for this.
- Preheat the oven. This recipe requires the oven to be heated to 350 degrees Fahrenheit. I use the middle rack for almost ALL my baking.
- Chop the chocolate chunks. I used a Ghiradelli semi-sweet baking bar. However, next time I will do one cup of semi-sweet chocolate chips and one bar to add more chocolate. Up to 2 cups works well for this recipe.
- Mix the dry ingredients. I mix these in a separate bowl to make sure they are combined correctly.
- Melt the butter. I melt mine in the microwave, covered for 1 minute.
- Add the wet ingredients. Add the sugars, butter, extract and then eggs one at a time to the mixer at low speed.
- Slowly fold in dry ingredients. You do not want to do this quickly or you will have a flour dust storm in your kitchen.
- Turn off the mixer. This dough is not too thick and has a medium consistency. Remove the bowl from the mixer and fold in the chocolate chunks.
- Prepare you baking sheet. I love parchment paper and line my baking sheets accordingly. Do not spray your pan or parchment or your cookies will burn.
- Form dough balls. I love using a tablespoon-sized cookie scooper for uniform cookies. Of course, you could do this by hand as well.
- Place 12 cookies per large sheet. These cookies spread a good amount so leave ample space between the cookies.
- Bake for ONLY 8-10 minutes. These cookies can go from awesome to burnt fast! Check them at the 8 minute mark. They should be golden brown. They will deflate and turn golden brown once the cool.
- Repeat. Bake all the cookies –this recipe makes 36 cookies.
Cookie Baking Tips
Can I freeze the dough?
Yes, this dough can be frozen in log form. Additionally, you can freeze the dough in cookie balls size. Simply line a baking sheet with parchment paper and form tablespoon-sized dough balls. Place balls on the baking sheet and freeze for 2 hours; repeat. Place dough in an air-tight container with the directions for up to 3 months.
Can this dough be chilled?
Yes, you can also chill this dough in the refrigerator for up to 24 hours. Make sure the dough is tightly wrapped or it will become dry and crumbly.
How long do these cookies last?
These cookies are obviously the best warm, out of the oven. However, they do last for 3 days at room temperature in air-tight containers. While they could be pushed longer, the taste does change.
Can I use different chocolate chips?
While I do not recommend changing the base of this cookie dough, swapping out chocolate chip varieties is perfectly okay. You could use white chocolate chips, milk chocolate chips or chunks, peanut butter chips, mint chips, or butterscotch chips.
More Cookie Recipes to Try
- Chewy Cookies with M&MS
- Chocolate Cake Mix Cookies
- Oatmeal Chocolate Chip Cookies
- Chewy Peanut Butter Chocolate Chip Cookies
Classic Chocolate Chip Cookies Recipe
- stand mixer
- baking sheet
- 1 cup butter unsalted, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 large eggs
- 2 tsps vanilla extract
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips (or 2 baking bars)
- Gather supplies and measure out ingredients.
- Preheat oven to 350 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- In a medium-sized bowl, whisk all the dry ingredients and set them aside.
- Melt butter in the microwave.
- In a stand mixer bowl, add the melted butter, sugars, and extract one at a time.
- Slowly add in the flour to the wet ingredients.
- Once dough forms (it will be on the wetter side), fold in chocolate chips or chunks.
- Form tablespoon-sized balls and line them with at least 2-3" between balls on your baking sheet.
- Bake for 8-10 minutes checking on them at the 8 minute mark. They might look undercooked but will deepen in color and firm up once cooled. I give a variation in times since ovens and altitudes vary.
- Allow cookies to cool before baking the remaining cookies.