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Classic Chocolate Chip Cookies

Classic chocolate chip cookies are baked until their edges are golden and their centers still look slightly soft. A creamy butter-and-sugar dough and semisweet chocolate chips make this a familiar batch of 36 cookies.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 1 tsp vanilla extract
  • 2 eggs large
  • 2 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 375°F and line two large baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the vanilla and eggs, one at a time, until combined.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Stir in the chocolate chips.
  7. Scoop the dough into 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 9 to 11 minutes, until the edges are golden and the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer them to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are golden and the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days; freezer-friendly. For a dairy-free variation, use dairy-free butter and chocolate chips.