Lord help me! These classic chocolate chip cookies are divine! Dense, chewy, and layered with textures; the inside is soft and chewy with bites of melted and solid chocolate chips, while the outside has a thin crisp shell. What more could a person want?!
Everyone needs a go-to recipe for a classic chocolate chip cookie and this is it! This quick and reliable cookie recipe is meant to be kept in your back pocket and in your freezer at all times.
For best results have all the ingredients measured out AND at room temperature before mixing.
Classic chocolate chip cookies use the creaming method. A basic and standard method used in cookies, cakes, and loaf bread. The most important part of this method is “creaming” the ingredients by beating the butter and sugars together. During this step, the sugar is beaten into the creamed butter creating air pockets. Later on, when your dry ingredients are added the baking soda takes those air pockets and raises your baked good.
Here’s a quick rundown of the creaming method
- Cream the butter: In an electric mixer with a paddle attachment mix until soft and creamy.
- Add the sugars: beat in the sugar until fluffy.
- Add eggs: quickly mix in the eggs.
- Mix in dry ingredients: yup simply dump in until just incorporated.
- Add chocolate chips: oh yeah baby!
- Bake: scoop, drop, bake, pour a glass of milk and enjoy.
Bowl and a spatula or electric mixer
You can absolutely make these with or without an electric mixer. If you’re mixing by hand get ready for an arm workout and make sure to mix your butter vigorously and again when you add the sugars.
Chocolate chip cookies are classified as drop cookies. You scoop and drop the dough onto a sheet pan. I recommend using scoops, this ensures that each cookie is equal in volume. I use a #20 cookie scoop (1.5 ounces). They aren’t too large but still substantial in size. Here is a cookie scoop set that I recommend (not an affiliate link). If I’m being picky I’ll weigh out 2 ounces of dough, this seems to be the sweet spot for an absolutely perfect-sized cookie.
I strongly recommend investing in a high-quality sheet pan, I use William Sonoma sheet pans. I used cheap thin ones for years, leaving me frustrated by the unreliable results of my cookies, the bottom would burn yet the inside would be undercooked. However, if you are still saving up to purchase a high-quality sheet pan don’t let that deter you from making these cookies. A little trick I learned is to simply double up your thin sheet pans. This will thicken the bottom of the pan slowing the heat from burning the bottom of your cookies.
Storage Tips for Chocolate Chip Cookies
Knock Knock! Unexpected company is at the door, not to worry, you have cookie dough in the freezer! Once your cookie dough is ready, bake off the cookies you intend to eat that day and freeze the rest of the batter for a rainy day or an unexpected visitor!
How I freeze cookie dough
Scoop the leftover dough onto a cookie sheet, and place the cookie sheet in the freezer for about 10 minutes allowing the batter to firm up before transferring it to a zip lock freezer bag. Label the bag of deliciously tempting cookie dough with the date and keep frozen for up to 3 months… I doubt it will last that long but it’s cute to write the date on it anyhow.
Can’t get enough cookies? Me neither! So here’s a recipe for Morning Buzz CookiesPrint
Classic Chocolate Chip Cookies
These cookies are layered with textures, the inside is soft and chewy with bites of melted semi-sweet chocolate chips and bites of sold milk chocolate chips, while the outside has a thin crisp shell.
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 17 cookies 1x
- Category: desserts
- Method: cream
- 16 tablespoons butter, room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- 1 cup milk chocolate chips
- ½ cup mini semi-sweet chocolate chips
- Preheat your oven to 350℉ arranged so that the two racks are evenly spaced in the oven.
- Combine dry ingredients. In a medium bowl whisk together dry ingredients (flour, salt, and baking soda) and set aside.
- Combine butter and sugar. In a bowl of an electric mixer fitted with a paddle attachment, cream the butter at medium speed for about 2-3 minutes. Add granulated sugar and brown sugar and mix for an additional 2-3 minutes.
- Add eggs and vanilla. Scrape down the bowl and add eggs and vanilla; mix on medium until just combined.
- Add dry ingredients. On low speed slowly add the dry ingredients until just combined. Scrape down the bowl.
- Add chocolate chips. Add both chocolate chips and mix on low speed until just combined.
- Scoop. Using a spoon or a scoop, scoop out the cookie dough into the desired size, about 1.5 ounces. Bake for 12-15 minutes. Turning your sheet pan at the halfway point to ensure even baking. Transfer to a cooling rack. Enjoy!
Keywords: Chocolate chip cookies, cookies