Classic Chocolate Chip Cookies

There are few kitchen smells more comforting than warm vanilla, browning butter, and melted chocolate filling the air. Every baker needs a bulletproof classic chocolate chip cookie in their back pocket: the kind that delivers buttery, golden edges with a soft, gooey center every single time.

This recipe keeps things straightforward without requiring hours of chilling or overly complicated steps. By using a blend of brown sugar for chewiness and white sugar for delicate crispiness, you get the absolute best of both worlds in every bite.

Whether you’re baking a batch for a weekend get-together, sending them in school lunchboxes, or sneaking one straight off the cooling rack while the chocolate is still melted, these never last long.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (12 oz) semi-sweet chocolate chips

Instructions

1. Prep: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
2. Cream: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a mixer until smooth and creamy (about 2 minutes).
3. Wet Ingredients: Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
4. Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined.
5. Fold: Gently fold in the chocolate chips with a wooden spoon or rubber spatula until evenly distributed.
6. Scoop: Drop rounded tablespoons of dough (about 1.5 inches in size) onto the prepared baking sheets, leaving about 2 inches between cookies.
7. Bake: Bake for 9 to 11 minutes, or until the edges are nicely golden brown but the centers still look soft.
8. Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.