Classic Chocolate Chip Cookies Recipe

There’s something truly comforting about the Classic Chocolate Chip Cookies Recipe that I just can’t get enough of. Warm, buttery, with that perfect balance of crispy edges and chewy centers, these cookies hit all the right spots every time. Whether I’m baking for a cozy night in or bringing treats to a gathering, this recipe never disappoints and always brings smiles around the table.

If you’re like me and love a recipe that’s both reliable and flexible, you’ll appreciate how this recipe handles. It’s incredibly forgiving, yet the results are anything but ordinary. Plus, making them fills your kitchen with one of the best smells ever — trust me, that’s part of the magic!

Ingredients You’ll Need

All the ingredients work together harmoniously to give these cookies their signature texture and flavor. Shopping tip? Make sure to pick high-quality chocolate chips and have your butter softened but not melted for the best dough consistency.

• Unsalted butter: Using unsalted lets you control the saltiness and keeps the flavor balanced.
• Plain flour / all-purpose flour: Spoon and level the flour to avoid dense cookies – this little step makes a big difference.
• Cornflour (cornstarch): Adds tenderness and a slight bite to the cookie edges.
• Baking powder: Helps with the gentle lift and structure.
• Baking soda (bi-carb): Crucial for that classic chewiness and to help the cookies spread just right.
• Salt (kosher or cooking salt): Enhances flavor—adjust quantity if using table salt or flakes.
• Brown sugar (light): Adds moisture and deep caramel notes.
• Caster sugar (superfine): Helps the cookies crisp up nicely without graininess.
• Egg and egg yolk: Provide richness and improve texture—using both makes the cookies extra tender.
• Vanilla extract: Always opt for pure; it truly brightens the flavor.
• Dark chocolate chips (semi-sweet): The stars of the show with a bittersweet bite.
• Milk chocolate chips: Adds sweetness and creaminess, balancing the dark chips perfectly.

Variations

While I love the classic version, I encourage you to make this recipe your own. I’ve tweaked it a bunch, and it’s fun to mix things up depending on mood or occasion.

• Nutty twist: Adding chopped walnuts or pecans gives a lovely crunch—I personally enjoy this for a little textural contrast.
• Oatmeal chocolate chip: Replace a bit of the flour with oats for a heartier cookie that’s perfect with afternoon tea.
• Vegan adaptation: Use vegan butter and flax egg instead of regular egg, and you get surprisingly tasty vegan classic chocolate chip cookies.
• Salted caramel addition: A sprinkle of flaky sea salt on top before baking enhances the chocolate’s richness like nothing else.

How to Make Classic Chocolate Chip Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened unsalted butter with the brown sugar and caster sugar until it’s light, fluffy, and a bit pale. This usually takes about 3-4 minutes with a hand mixer or stand mixer. Trust me, this step is critical for that tender crumb and perfect chewiness. Scrape down the sides to make sure everything’s mixed evenly.

Step 2: Add Eggs and Vanilla

Mix in one whole large egg plus the extra yolk (this little trick adds richness without extra moisture) along with the vanilla extract. Make sure your eggs are at room temperature so the mixture doesn’t seize up and blends smoothly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the plain flour, cornflour, baking powder, baking soda, and salt. Mixing them first helps distribute the leavening agents evenly so your cookies bake perfectly without weird lumps or uneven rising.

Step 4: Gradually Add Dry Ingredients to Wet Mixture

Slowly add the flour mixture to the wet ingredients, folding with a spatula or using your mixer on low speed to prevent overmixing. You want the dough to come together but stay soft and pliable, not tough. Overworking is the enemy here—you’re aiming for tender, chewy cookies.

Step 5: Fold in the Chocolate Chips

Time for the best part—chocolate! Fold in your dark and milk chocolate chips gently but thoroughly. I like to save a handful of chips to press on top of the dough balls right before baking. It makes them look irresistibly gooey when they come out of the oven.

Step 6: Chill the Dough

This is my secret: pop the dough in the fridge for at least an hour. Chilling firms up the dough, prevents spreading too much in the oven, and deepens the flavors. If you can wait overnight, even better!

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough balls about 1.5 tablespoons each, place them evenly spaced, and gently press some extra chocolate chips on top. Bake for about 10-12 minutes, until the edges are golden but centers still look soft. Don’t overbake—you want them just set when warm from the oven for that ultimate chewy texture.

How to Serve Classic Chocolate Chip Cookies Recipe

Garnishes

For me, a small sprinkle of flaky sea salt on top just before baking elevates these cookies to the next level—you get that sweet-salty combo that’s simply addictive. Sometimes I also like dusting with a bit of cinnamon for a warm twist, especially around the holidays.

Side Dishes

Nothing beats pairing these cookies with a tall glass of cold milk or a cup of rich coffee. On special occasions, I’ve also served them alongside vanilla ice cream or a scoop of whipped cream for an easy dessert everyone loves.

Creative Ways to Present

When I bring these cookies to parties, I sometimes stack them in a mason jar tied with a pretty ribbon and a little tag. It makes a thoughtful homemade gift. Another fun idea is to create a cookie platter mixed with different variations — like some with nuts, some with dried fruit — it’s always a big hit!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper in between to keep them from sticking together. They usually stay fresh and chewy for up to 5 days, although I admit they rarely last that long!

Freezing

If I want to stash some for later, I freeze individual dough balls on a tray first, then transfer them to a freezer bag. When I’m ready to bake, I just pop them into the oven straight from the freezer, adding a minute or two to the baking time. Freezing baked cookies isn’t my go-to since I prefer fresh-out-the-oven texture.

Reheating

To warm up leftover cookies, I like placing them in a preheated oven at 300°F (150°C) for a few minutes—this refreshes that just-baked softness without drying them out. Microwave reheating tends to make them a bit rubbery, so I usually avoid that.

FAQs

Final Thoughts

I honestly believe everyone needs a Classic Chocolate Chip Cookies Recipe that feels like home, and this one’s become mine over the years. It’s straightforward, forgiving, and oh-so-satisfying every single time. So, the next time you want to bake something that’ll fill your kitchen with happiness and your heart with warmth, give this recipe a go—you won’t regret it.

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