Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Yield: about 36 cookies Active time: 20 minutes Total time: 45–50 minutes (including chilling and baking)
Why this recipe These are the reliable, everyday chocolate chip cookies you reach for when you want something warm, familiar, and perfectly balanced between crisp edges and a soft, chewy center. The recipe uses a mix of white and brown sugar for caramel flavor and chew, a bit of cornstarch for tenderness, and a short chill to concentrate flavor and improve texture. No fancy techniques—just solid, repeatable baking.
Ingredients
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine sea salt (reduce to 1/2 tsp if using kosher salt)
1 teaspoon cornstarch (optional, improves tenderness)
12 tablespoons (1 1/2 sticks / 170 g) unsalted butter, room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
2 cups (340 g) semisweet chocolate chips or chopped chocolate
Optional: 1/2 cup chopped toasted nuts (walnuts or pecans)
Flaky sea salt, for finishing (optional)
Method
Prep
Position racks in the upper and middle thirds of the oven and preheat to 375°F (190°C).
Line baking sheets with parchment paper or silicone mats.
If you prefer a thicker cookie, place dough in the refrigerator to chill 30 minutes after mixing (see step 4).
Dry ingredients
In a bowl, whisk together flour, baking soda, fine sea salt, and cornstarch until evenly combined. Set aside.
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle, beat the room-temperature butter with both sugars on medium speed until light and creamy, about 2–3 minutes. Scrape down the bowl as needed.
Add eggs and vanilla
Beat in the egg and then the yolk one at a time, mixing until incorporated. Add vanilla and mix until combined. Scrape the bowl.
Combine
With the mixer on low, add the dry ingredients in two additions and mix just until no streaks of flour remain. Do not overmix.
Fold in the chocolate chips and optional nuts by hand.
Chill (optional but recommended)
For a slightly thicker, more flavorful cookie, chill the dough 30 minutes to 1 hour. If short on time, you can bake immediately; the cookies will spread a little more and be thinner.
Portion and bake
Use a 1.5-tablespoon cookie scoop (or rounded tablespoon) for golf-ball-size portions, or a 2-tablespoon scoop for larger cookies. Place dough 2 inches apart on prepared sheets.
Bake one sheet at a time in the center of the oven for 9–11 minutes for smaller cookies, or 11–13 minutes for larger ones. Cookies should be golden at the edges and still soft in the center.
If using two sheets at once, rotate front to back and switch racks halfway through baking.
Finish and cool
Remove from oven and, while still warm, sprinkle a small pinch of flaky sea salt on each cookie if desired.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips and notes
Butter temperature matters: Room-temperature butter should give slightly when pressed but not be oily or melted. Too-soft butter causes excessive spreading.
Brown sugar: Light brown sugar gives classic caramel notes; dark brown sugar creates a deeper molasses flavor and chewier texture.
Chocolate: For best texture and flavor, use a mix of roughly chopped chocolate and chips. Chopping allows larger pockets of melted chocolate.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Freeze baked cookies up to 3 months. Unbaked dough balls can be frozen and baked from frozen—add 1–2 minutes to baking time.
Make-ahead: Dough keeps well in the refrigerator up to 48 hours; flavor improves with time.
Nutrition (approximate per cookie, for 36 cookies) Calories: 180–210 Fat: 10–12 g Carbs: 22–25 g Protein: 2 g
