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Freshly baked chocolate chip cookies with golden edges and soft centers
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Best Chocolate Chip Cookies: Soft Centers, Crisp Edges, and Plenty of Chocolate

Thick, classic chocolate chip cookies with crisp golden edges, chewy centers, and generous pockets of semisweet chocolate.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Calories: 205
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (226 g)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled (280 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 cups semisweet chocolate chips plus extra for the tops

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Beat the softened butter, granulated sugar, and brown sugar in a large bowl for 2 to 3 minutes, until pale and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. Add the dry ingredients to the butter mixture and mix on low only until combined. Fold in the chocolate chips.
  5. Cover and chill the dough for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. 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.
  7. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
  8. 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.