Classic Chocolate Chip Cookies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

This american-inspired desserts ready in about 26 minutes layers all-purpose flour, softened butter, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 36, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.25 cups all-purpose flour
• 1 cup, softened butter
• 3/4 cup, packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line two baking sheets with non-stick parchment paper, then set aside. Tip: Use a cooling rack alongside the sheets for easier transfer later.
2. Step 2: In a large bowl, use an electric mixer on medium speed to cream 1 cup softened butter with 3/4 cup packed brown sugar and 1/2 cup granulated sugar until the mixture is light yellow, fluffy, and increases in volume (about 2-3 minutes). Tip: Softened butter at room temperature ensures proper aeration.
3. Step 3: Add 2 large eggs one at a time, mixing thoroughly after each addition, then stir in 2 tsp vanilla extract until fully incorporated. Tip: Add vanilla after eggs for better emulsification.
4. Step 4: In a separate bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until well combined. Tip: Measure ingredients precisely for consistent texture.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until no dry flour is visible (about 1-2 minutes). Avoid overmixing to prevent tough cookies.
6. Step 6: Use a rubber spatula to gently fold in 2 cups chocolate chips until evenly distributed, ensuring some chips remain whole for texture.
7. Step 7: Use a cookie scoop to drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart to allow for spreading. Tip: For uniform size, use a 1.5 oz (45g) scoop.
8. Step 8: Bake for 9-11 minutes, or until the edges are golden brown and the centers are slightly soft (do not overbake). The cookies should appear slightly underbaked in the center for optimal chewiness.
9. Step 9: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Tip: Cooling on a rack prevents sogginess from trapped moisture.