5 from 36 votes
Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies are a traditional cookie featuring a soft but slightly crisp texture with melted chocolate chips throughout. This recipe uses a combination of granulated and dark brown sugar paired with softened butter and vanilla to create a rich, sweet dough. Baking at 375°F yields cookies with golden edges and chewy centers, suitable for snack time or dessert.
Prep Time
5 mins
Cook Time
11 mins
Additional Time
2 mins
Total Time
16 mins
Servings:
36
Calories:
162 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened (2 sticks)
- 3/4 cup sugar granulated white
- 3/4 cup dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large egg large
- 2 cups chocolate chips (12oz)
Instructions
Get prepped
- Preheat the oven to 375°F.
- Mix together the dry ingredients (flour, baking soda and salt) in bowl, set aside.
Cup of Yum
Cream the butter and sugar
- Using a stand mixer, or large bowl with a hand mixer, cream the butter, white sugar, brown sugar and vanilla until fluffy.
Add the eggs
- Add eggs, one at a time, beating after each egg.
Add the flour and chocolate chips
- Reduce speed, and gradually mix in the flour mixture, then stir in chocolate chips.
Scoop
- Use a small cookie scoop, and scoop onto ungreased baking sheets - 2 inches apart. Don't flatten!
Bake
- Bake for 9 to 11 minutes or until golden brown.
Cool
- Cool on baking sheets for 2 minutes; remove to wire racks to cool.
If freezing:
- Go through to Step 7, then place the cookie sheets in the freezer until hard.
- Put the uncooked dough balls in a zipper bag, label it, and place back in the freezer until needed.
- To cook - pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
- Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Notes
- Bake one sheet of cookies at a time for consistent results; if baking two sheets, space racks apart and rotate halfway through baking.
- Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
- You can substitute chocolate chips with white chocolate, dark chocolate, or a combination for variety.
- Do not flatten dough balls before baking; allow cookies to spread naturally for best texture.
- Leave at least 2 inches between dough portions on the baking sheet to accommodate spreading.
Nutrition Information
Calories
162kcal
(8%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
26mg
(9%)
Sodium
157mg
(7%)
Potassium
20mg
(0%)
Sugar
14g
(28%)
Vitamin A
195IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
20mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 36 Serving
Amount Per Serving
Calories 162
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 157mg | 7% |
| Potassium | 20mg | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.