My Favorite Chocolate Chip Cookies
These are my favorite chocolate chip cookies—soft in the center, slightly crisp on the edges, and packed with rich chocolate chips. A cozy, homemade classic you’ll want to bake again and again.
Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup 2 sticks unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes.
- Beat in the egg and vanilla extract until the mixture is smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chocolate chips.
- If time allows, cover the dough and chill for 20–30 minutes for thicker cookies.
- Scoop about 1½ tablespoons of dough per cookie onto your baking sheet, leaving space for spreading. Bake for 9–11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Tips for the Best Cookies
- For softer cookies: Bake for 9 minutes and use only 2 ½ cups of flour.
- For crispier cookies: Bake for the full 11 minutes.
- Storage: Store in an airtight container for up to 5 days.
- Freezing tip: Freeze scooped dough balls and bake from frozen—just add 1–2 extra minutes.