These classic chocolate chip cookies deliver the combination everyone wants: lightly crisp edges, soft chewy centers, and pools of chocolate in every bite. The dough uses both brown and granulated sugar for balanced flavor and texture, while a short chill keeps the cookies thick instead of flat.
Why This Chocolate Chip Cookie Recipe Works
- Two sugars: Brown sugar adds moisture and caramel flavor; granulated sugar helps the edges turn crisp.
- Softened butter: Properly softened butter creams easily and creates a tender, evenly aerated dough.
- A brief chill: Thirty minutes in the refrigerator reduces spreading and deepens the flavor.
- Careful baking: Pulling the cookies out when the centers still look slightly soft prevents dry, hard results.
Ingredient Tips
Use room-temperature eggs and butter that yields slightly when pressed but is not greasy or melted. Measure flour by spooning it into the cup and leveling the top; packing flour into the cup is the most common reason homemade cookies become dense. Semisweet chocolate chips give a familiar balanced flavor, but chopped dark chocolate or a mixture of chips and chunks also works beautifully.
Best Chocolate Chip Cookies: Soft Centers, Crisp Edges, and Plenty of Chocolate
Ingredients
Method
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar in a large bowl for 2 to 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add the dry ingredients to the butter mixture and mix on low only until combined. Fold in the chocolate chips.
- Cover and chill the dough for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions and arrange them about 2 inches apart. Press a few extra chocolate chips into the tops if desired.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Measure flour by spooning it into the cup and leveling it rather than packing it.
- Chilling the dough helps prevent excessive spreading.
- The cookies finish setting on the hot baking sheet, so avoid overbaking the centers.
How to Make Thick, Chewy Cookies
Begin by whisking the flour, baking soda, and salt so the leavener is evenly distributed. In a separate bowl, cream the softened butter with both sugars until the mixture looks pale and fluffy. Beat in the eggs one at a time, add the vanilla, and then mix in the dry ingredients only until the last streaks of flour disappear. Fold in the chocolate chips by hand.
Chill the dough for 30 minutes, then portion it onto parchment-lined baking sheets. Leave enough room between each scoop for airflow and spreading. Bake one tray at a time until the edges are golden but the centers still appear soft. Let the cookies rest on the hot tray for five minutes before transferring them to a rack.
Success Tips
- Do not use melted butter unless you want much flatter cookies.
- Stop mixing as soon as the flour is incorporated to keep the cookies tender.
- For attractive bakery-style tops, press a few extra chocolate chips into each dough ball before baking.
- Bake similar-size portions together so every cookie finishes at the same time.
- Allow the baking sheet to cool before adding the next batch of dough.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to five days. To freeze the dough, portion it into balls, freeze on a tray until firm, and transfer to a freezer bag for up to three months. Bake frozen portions directly from the freezer, adding about two minutes to the baking time.
Frequently Asked Questions
Why did my cookies spread too much?
Butter that was too warm, a hot baking sheet, or skipping the chilling time can make the dough spread quickly.
Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 48 hours. Let very firm dough sit at room temperature briefly before scooping.
Can I add nuts?
Yes. Fold in up to one cup of toasted chopped walnuts or pecans along with the chocolate chips.
How do I know when the cookies are done?
The edges should be set and lightly golden. The centers may look slightly underdone, but they will finish setting on the baking sheet.
