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.

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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!

Chocolate Cranberry Cookies are buttery brown sugar cookies filled with melting chocolate chunks and chewy cranberries.

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

4.34 from 6 votes
Servings: 6 servings


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


  • 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 ½ - 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.


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!

{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. 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

    • 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?

  2. 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

  3. Sandy says

    Wow! These are now my #1 chocolate chip cookie recipe!! These were exactly as described! Made 1/2 batch only bec I would eat way too many, was eating the batter, it was that good. I used a medium cookie scoop but I prefer them on the smaller side which I did with my second cookie sheets. Used silicon mats and worked out great. I rarely post on any website except when I am totally wowed! The crisp edge and chewy inside is what I have been looking for in a choc. chip cookie!

    • Mary Younkin says

      I love that you enjoyed them so much and am so honored you came back to post about them. This is why I love sharing my favorite recipes so much, for people like you, Sandy, to enjoy.