Easy Chocolate Chip Cookies Recipe

chocolate chip cookies
chocolate chip cookies

Here's a classic chocolate chip cookie recipe that yields soft and chewy cookies with just the right amount of chocolate chips. Enjoy!


  • - 2 1/4 cups (280g) all-purpose flour
  • - 1/2 teaspoon baking soda
  • - 1 cup (225g) unsalted butter, room temperature
  • - 1/2 cup (100g) granulated sugar
  • - 1 cup (210g) packed light-brown sugar
  • - 1 teaspoon salt
  • - 2 teaspoons pure vanilla extract
  • - 2 large eggs
  • - 2 cups (340g) semisweet and/or milk chocolate chips


  1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour and baking soda. Set aside.
  3. In a large bowl, use an electric mixer or stand mixer with the paddle attachment to cream together the butter, granulated sugar, light-brown sugar, and salt until light and fluffy. This should take about 2 minutes.
  4. Add the vanilla extract and the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
  5. Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips using a spatula or wooden spoon.
  7. Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  8. Bake the cookies for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook a bit as they cool on the baking sheet.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade chocolate chip cookies!

These cookies can be stored in an airtight container at room temperature for up to a week. 

You can also freeze the unbaked dough balls for up to 3 months; simply bake them straight from the freezer, adding a couple of extra minutes to the baking time.

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