Favorite Chocolate Chip Cookies

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Classic Chocolate Chip Cookies recipe - bakery style cookies with crisp edges and a soft and chewy center.


These chocolate chip cookies were one of the first recipes I shared on the blog and I’m still ridiculously happy with them.
I tried dozens of chocolate chip cookie recipes over the years, in a search for THE one recipe that will make me happy.

Everyone has their own opinion on what a chocolate chip cookie should be and for me, these are perfect; crisp edges, soft and chewy centers, plenty of chocolate chips and the perfect thickness.

I recently made a batch of these cookies while we were traveling, and didn’t have our GF flours at hand. They turned out as perfectly as ever and I couldn’t resist updating the photos and sharing the recipe with you once again.

This recipe makes a huge batch of cookies. I usually bake a few dozen and then freeze the remaining dough.

I love to have extra cookie dough in the freezer for those nights when we just want a few warm cookies after dinner. (Who am I kidding? That’s pretty much every night possible for Sean and me!)

If you are looking for a gluten-free chocolate chip cookie, these I Want To Marry You Cookies are spectacular and they are one of the most frequently made cookie in our home! And these Oatmeal Chocolate Chip Cookies are another huge favorite!

Classic Chocolate Chip Cookies recipe - tips for bakery style cookies with crisp edges and a soft and chewy center.
 

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Favorite Chocolate Chip Cookies

3.86 from 7 votes
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Servings: 6 servings

Ingredients 

  • 2 cups butter cold and cubed
  • 1 cup sugar
  • 3 cups light brown sugar
  • 4 eggs
  • 6 cups flour
  • teaspoons  sea salt
  • teaspoons  baking powder
  • 1/2 teaspoon baking soda
  • 4 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone mat. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Whisk together the dry ingredients and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place generous 1 1/2 - 2 tablespoon size scoops of dough onto the lined cookie sheet.
  • Bake 11-12 minutes until just barely browned around the edges. Remove from the oven while still soft, as soon as they are puffy and cracked on top. Let cool 2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!
  • FREEZER INSTRUCTIONS: You can scoop the cookie dough into balls and flash freeze them on a tray, then transfer them directly from the freezer to a baking sheet. Add about 1 minute additional cooking time if the dough is frozen. When I don't have time to pre-scoop the dough, I simply place all the dough together into a freezer safe ziploc and press flat. When ready to bake, set on the counter until soft enough to scoop the dough into rounds for baking. I usually let it thaw for about 20-30 minutes.

Notes

The size of the cookie is key to achieving a bakery style cookie with a perfectly chewy center and crispy edges all around. A medium size scoop with approximately 2 tablespoons of cookie dough per cookie works perfectly.
Cold and cubed butter is simply butter that has been sliced into small squares. I've made plenty of recipes with room temperature butter, melted butter, and cold butter. Each of those methods results in a very different cookie. The thickness and the chewiness of this cookie requires cold butter that has been cut into small 1/2" pieces to help it mix easily in with the butter.
I've made these cookies both with and without vanilla. I actually prefer them without the traditional vanilla. Feel free to add a teaspoon or so if that makes you happiest.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 5/28/11 – photos and recipe notes updated 1/9/15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia says

    I have chocolate chip cookies on the menu for this weekend. These look great and so happy to see a combination of light and dark brown sugar. I am planning to try that too! Thanks Mary!

    • Mary says

      You're welcome to add it, but I make this recipe without it. (I accidentally made the cookies without vanilla a few years ago and I really liked them that way!) The brown sugars provide a deep flavor and I have never missed the vanilla.

  2. Anonymous says

    Do you get the same results if you freeze some of the dough to use at a later time or make the cookies and freeze them.

  3. Kim Honeycutt says

    Chocolate chip cookies are my favorite cookie. These sound so good.

    Would it be OK to cut each ingredient in half to make a smaller batch? I can't be trusted with that many cookies and if the dough was there, I'd be baking them!! 🙂 Pinning it!!

  4. Anonymous says

    Three cups of brown sugar? Isn't that a lot? I was just a little surprised by that amount. I'm going to give them a try tomorrow.

  5. Anonymous says

    Hi,
    I have made your white cake in the past and love it – what kind of flour are you using here? Is it a GF blend that you can buy at the store or a mix of GF flours?

  6. John'sMom says

    I have been on the search for a good chocolate chip cookie. I didn't find that – I found the PERFECT chocolate chip cookie! Thank you so much for this recipe! I did add two things – vanilla & espresso powder – but it is the core recipe that is what I've been searching for. I am not generally a big fan of chocolate chip cookies but only because none I've had before taste like these. I genuinely love these! The look of absolute pleasure on my 12-year-old son's face when he bit into one was pure gold. The vanilla bean paste & espresso powder were good additions but I've used them in other recipes with nowhere near these results. I think my search is over.

  7. Brandi says

    This is a great recipe! Mine turned out a bit fluffy but i think i made the dough balls to big. I cut the in half and it made 28 cookies.

  8. Rose says

    This recipe is on deck for my weekend baking, thanks! FYI: the recipe lists “6” servings. Should that say “6 dozen” instead?5 stars

  9. Martha miller says

    Cannot find entire recipe. So frustrating. Facebook shows your site and talks about Coconut Toffee pecan cookies. Give Directions but not ingredients

  10. SARA FROST says

    These are flavourless…. When asking yourself if you should follow this recipe the answer is no. Look at the recipe on the back of a bag of chocolate chips and follow that.1 star

    • Mary Younkin says

      Sorry to hear the cookies weren’t for you, Sherill. They aren’t particularly cakey cookies though. Did you by any chance substitute an ingredient?

  11. Eric P says

    Made these with my kids last week, didn’t have vanilla extract so stumbled upon this recipe. They can out very tasty I wasn’t looking to make a lot so I halved the recipe and still seemed to come out perfect. My youngest made super tiny cookies and mine were closer to recommended portion, just watch the bake time if you try that. I prefer a crunchier cookie and so these ones cool faster than a “typical” bake it seems, which again for me is a plus.5 stars