Desserts
Classic Chocolate Chip Cookies
★★★★½ (4.8)
Crisp edges, chewy centers, and pools of melted chocolate in every bite -- this is the cookie recipe you'll bake on repeat once you learn the one trick (chilling the dough) that makes them perfect every time.
- Chilling the dough guarantees thick, chewy cookies instead of thin, crispy puddles
- Pulling them out slightly underbaked keeps the centers soft for days
- No special equipment needed beyond a mixing bowl and a spoon
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer (or a wooden spoon) to beat the softened butter, granulated sugar, and brown sugar together for 2 minutes until light, fluffy, and pale in color -- this creaming step is what makes the cookies chewy, so don't rush it.
- Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
- Add the flour mixture to the butter mixture and stir with a spatula just until no dry streaks remain. Stop as soon as you don't see flour -- overmixing makes cookies tough.
- Fold in the chocolate chips by hand.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (up to 24 hours). This firms the butter so cookies hold their shape instead of spreading thin.
- Preheat the oven to 375F and line two baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon balls (about the size of a golf ball) and place them 2 inches apart on the sheets, 8-9 per sheet.
- Bake one sheet at a time for 9-11 minutes, until the edges are golden brown but the centers still look slightly underdone and puffy.
- Remove from the oven -- the centers will look soft, that is correct. Let the cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough, letting the baking sheet cool between batches so the dough doesn't melt too fast.
If you only have 10 minutes, spread the scooped dough balls on a plate and freeze for 10 minutes instead of chilling the whole bowl -- it works almost as well.
Use a mix of chocolate chips and chopped chocolate bar for pools of melted chocolate plus chunks that hold their shape.
Nutrition (per serving)
190Calories
2gProtein
9gFat
26gCarbs
1gFiber
115mgSodium
Nutrition information is estimated and provided for convenience only.
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