Classic Chocolate Chip Cookies

These Chocolate Chip Cookies are a classic favorite, made with a buttery dough and packed with chunks of chocolate. Chocolate chunks melt into gooey pockets and with slightly crisp edges and soft center, these cookies are a perfect treat that tastes like home.

This has been my go-to chocolate chip recipe for years! It offers the texture my family enjoys in a cookie while satisfying those sweet cravings. The gooey chocolate chunks pair sweetly with a glass of cold milk!

Ingredients

This recipe uses simple, high-quality ingredients to create cookies that are rich, chewy, and perfectly balanced:

• All-Purpose Flour – Provides the structure and base for the cookies.
• Baking Soda – Helps the cookies rise and spread properly while baking.
• Salt – Enhances the overall flavor of the dough.
• Unsalted Butter – Gives the cookies richness and a tender, chewy texture. Softened butter blends smoothly into the dough.
• Brown Sugar – Adds moisture and a deep, caramel-like flavor.
• Granulated Sugar – Balances the sweetness and helps create crisp edges.
• Eggs – Bind the ingredients and add richness.
• Vanilla Extract – Adds warmth and enhances the chocolate flavor.
• Dark Chocolate Chunks or Chips – Use high-quality dark chocolate (60–70% cacao) for a deep, intense chocolate flavor.

How to make these classic Chocolate Chip cookies

To make classic chocolate chip cookies with a gourmet twist, begin by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.

In a mixing bowl, whisk together the dry ingredients—flour, baking soda, and a bit of salt—to ensure they’re evenly combined. In a separate, larger bowl, cream together room-temperature butter and a mix of brown and granulated sugar until the mixture is light and fluffy. This step is key to creating a chewy, tender cookie.

Next, add the egg one at a time, followed by a 2-3 teaspoons of vanilla extract to enhance the flavor. Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything comes together into a smooth dough. Then fold in generous amounts of chopped dark chocolate or chocolate chips—this will give the cookies those rich, melty pockets of chocolate.

Scoop the dough into evenly sized balls and place them on your prepared baking sheet, leaving space between each one to allow for spreading. For an elevated finish, sprinkle a few flakes of sea salt over the tops of the cookies before baking. Bake them in the oven just until they start to look set and the edges are slightly golden. Tap your cookie sheet on the counter after removing from the oven to cause them to “fall”. Let the cookies cool slightly on the tray before transferring them to a wire rack to finish cooling.

The result is a batch of warm, gooey, sweet-and-salty cookies with crisp edges, soft centers, and rich bursts of dark chocolate in every bite.

Why you will love this recipe

Everyone needs a good go-to chocolate chip cookie recipe. Everyone also each has a preference of how they like their cookies. We are particular about texture, thickness, chewiness, and amount of chocolate.

I hope this recipe is one that will be a good balance of all those things if you prefer a cookie that is not thick and cakey.

FAQ

1. Why are my cookies flat?

• Possibly:
  • Too much butter or not enough flour.
  • Dough was too warm — try chilling before baking.
  • Baking sheet was hot from a previous batch.

2. Why are my cookies cakey?

• Possible causes:
  • Too much flour or egg.
  • Baking soda swapped with baking powder.
  • Over-mixed dough adds air, resulting in cake-like texture.

3. Can I substitute baking powder for baking soda (or vice versa)?

• Not directly. They act differently:
  • Baking soda spreads cookies and gives crisp edges.
  • Baking powder makes them puffier and more cake-like.
  • If subbing, adjust the amount and expect texture changes.

4. How do I get chewy cookies?

• Use more brown sugar than white.
• Slightly under-bake them.
• Add an extra egg yolk for moisture.
• Chill dough to prevent spreading.

5. Can I freeze cookie dough?

• Yes! Roll into balls, freeze on a tray, then store in a bag/container.
• Bake from frozen—just add 1–2 minutes to baking time.

6. Why are my cookies dry or hard?

• Overbaking is the most common cause!
• Too much flour or not enough fat/sugar can also dry them out.

7. Can I use salted butter instead of unsalted?

• Yes, but reduce added salt in the recipe by ¼–½ teaspoon.

8. What kind of chocolate is best?

• Semi-sweet chips are classic to use.
• Chopped chocolate bars give varied melt and texture.
• Dark, milk, or white chocolate work based on preference.

9. How long should I chill cookie dough?

• I typically don’t chill my dough, but some people recommend 30 minutes – 1 hour.
• Chilling enhances flavor and prevents spreading.

10. Can I double the recipe?

• Absolutely! Just scale all ingredients evenly.
• Be sure your mixer/bowl is large enough.

11. How do I store baked cookies?

• In an airtight container at room temp for 3–5 days. You can add a slice of bread to the container to keep them soft.
• I also like to under-bake the cookies, then put them in a ziploc bag in the freezer to pull out and eat cold.

12. Why didn’t my cookies spread?

• Too much flour.
• Dough too cold.
• Using baking powder instead of soda.

Substitutions

1. Butter

• Substitute with:
  • Margarine (1:1)
  • Coconut oil (1:1, refined if you don’t want coconut flavor)
  • Half butter, half applesauce (for a lighter version)

2. Eggs

• Substitute with (per egg):
  • 1 tablespoon flaxseed + 3 tablespoons water (let sit 5 minutes)
  • ¼ cup applesauce
  • ¼ cup mashed banana (adds banana flavor)

3. All-Purpose Flour

• Substitute with:
  • 1:1 gluten-free flour blend
  • 50/50 mix of whole wheat and all-purpose flour

4. Brown Sugar

• Substitute with:
  • 1 cup white sugar + 1 tablespoon molasses
  • Coconut sugar (1:1)

5. White Sugar

• Substitute with:
  • All brown sugar (cookies will be chewier)
  • Coconut sugar (1:1)
  • Maple syrup or honey (use ¾ cup and reduce other liquid slightly)

6. Chocolate Chips

• Substitute with:
  • Chopped chocolate bar
  • White chocolate chips, peanut butter chips, butterscotch chips
  • M&Ms or crushed candy

7. Baking Soda

• Substitute with:
  • 3 times as much baking powder (e.g., 1 teaspoon soda = 3 teaspoons powder)
  • Note: May change texture slightly

Storage of chocolate chip cookies

1. Room Temperature

• Best for freshly baked cookies (up to 5 days)
• Store in an airtight container.
  • Add a slice of bread or tortilla inside to keep cookies soft (the moisture helps).
• Tip: Keep them out of direct sunlight and away from heat.

2. Refrigerator

• Best for cookie dough, not finished cookies.
  • Dough can be chilled for up to 3 days before baking.
• Not recommended for baked cookies because it can dry them out.

3. Freezer

For Baked Cookies:

• Cool completely first.
• Store in an airtight container or freezer bag.
• Freeze for up to 3 months.
• To enjoy: Thaw at room temperature, or warm in the oven for a few minutes.

For Cookie Dough:

• Scoop into balls and freeze on a tray until solid.
• Transfer to a freezer bag or container.
• Bake straight from frozen (add 1–2 minutes to bake time).

Tips for success for the perfect chocolate chip cookies

1. Measure ingredients accurately
Use measuring cups for dry ingredients and a kitchen scale for best precision. Too much flour = dry cookies.

2. Use room temperature butter and eggs
This helps your dough mix evenly and creates a better texture.

3. Cream butter and sugar well
Beat them together until light and fluffy — it adds air, helping cookies rise and spread properly.

4. Don’t overmix once you add flour
Overmixing = tough cookies. Mix just until the flour disappears.

5. Chill the dough (if you have time)
Refrigerate for at least 30–60 minutes. This improves flavor and reduces spreading.

6. Use parchment paper or a silicone baking mat
Prevents sticking and promotes even browning.

7. Don’t overcrowd the pan
Give each dough ball room to spread. Bake in batches as needed.

8. Slightly underbake for soft cookies
Cookies continue to cook as they cool. Take them out when edges are golden but centers are soft.

9. Let cookies cool on the baking sheet for a few minutes
This helps them set and prevents breaking when you move them.

10. Customize the mix-ins
Use a mix of chocolate chips, chunks, nuts, or add-ins like sea salt or espresso powder for depth.

If you’re looking for another classic cookie recipe that your family will love, check out these Oatmeal Cookies! And if you are interested in what kind of cookie sheets I love to bake with find them here.

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