Looking for that perfect chocolate chip cookie — chewy in the center, crisp at the edges, and packed with gooey chocolate? This recipe is it. These cookies come out bakery-style every time, with buttery flavor, golden edges, and soft, melt-in-your-mouth centers.
Whether you’re baking for a party, family, or just yourself (we don’t judge!), this recipe is about to become your go-to classic.
Step-by-Step Instructions
Step 1: Prep your oven and pans
Preheat the oven to 375°F (190°C) and line two or three baking sheets with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon sea salt. Set aside.
Step 3: Cream butter and sugars
In a large bowl, use a hand or stand mixer to cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy — about 2–3 minutes.
Step 4: Add eggs and vanilla
Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract. Mix just until smooth and creamy.
Step 5: Combine wet and dry
Gradually add the dry ingredients to the butter mixture. Mix until just combined — don’t overmix or your cookies may turn out tough.
Step 6: Add the chocolate chips
Fold in 2 cups (12 oz) of your favorite chocolate chips. Dark, semi-sweet, or a mix — whatever you love most!
Step 7: Shape and bake
Scoop about 2–3 tablespoons of dough per cookie, roll into balls, and place them on your prepared baking sheets, leaving space between each one.
Bake for 8–10 minutes, just until the edges are golden but the centers still look a little soft.
Step 8: Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. They’ll firm up slightly as they cool but stay chewy inside.
Notes & Tips
- For extra chewiness: Slightly underbake the cookies — they’ll finish cooking as they cool.
- Chill the dough for 30 minutes before baking if you want thicker, bakery-style cookies.
- Use good chocolate. Quality chips (or chopped chocolate bars) make all the difference.
- Add-ins: Stir in 1 cup of chopped walnuts or pecans for crunch.
- Storage: Keep cooled cookies in an airtight container at room temp for up to 3 days — or freeze the dough balls for up to 2 months!
Frequently Asked Questions
1. Why are my cookies flat?
That usually happens when the butter is too soft or warm. Try chilling the dough for 30 minutes before baking.
2. Can I make the dough ahead of time?
Yes! The dough can be stored in the fridge for up to 3 days. Just scoop and bake when ready.
3. Can I freeze them?
Absolutely. Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen — just add 1–2 extra minutes.
4. How do I get that bakery-style look?
Press a few extra chocolate chips on top of each cookie before baking. It gives them that perfect, picture-ready finish.
5. Can I make them gluten-free?
Yes — just use a 1:1 gluten-free flour blend. The texture stays soft and chewy!
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper. Calories: Approximately 200 per cookie (estimated)
Protein: 2g (estimated)
Carbs: 25g (estimated)
Fat: 11g (estimated)
Ingredients
Instructions
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chocolate chips until evenly distributed throughout the dough.
Roll 2-3 tablespoons of dough into balls and place them evenly spaced on the prepared cookie sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.Nutrition