Classic Chocolate Chip Cookies & Five Tips for Perfect Cookies Every Time

A thick and chewy, melt-in-your-mouth delicious cookie that requires only a handful of basic ingredients. Plus five tips for baking the very best classic chocolate chip cookies every time!

Okay, okay. I know the internet r-e-a-l-l-y doesn’t need another chocolate chip cookie recipe. But you’ll just have to trust me when I say your life is not complete until you’ve tried THIS classic chocolate chip cookie. It’s quite simply the best ever and I can pretty much guarantee that after one bite of this ooey gooey, soft and chewy cookie you’ll be 100% on board with that statement.

I’ve been chocolate chip cookie’s number one fan basically since my toddler years. My mom used to make good ol’ fashion Nestle Toll House cookies on repeat in our sunny, little yellow kitchen. Well, as the saying goes…like mother, like daughter. It’s a rare day in my kitchen that I don’t whip up a batch of cookies to be eaten on the spot or to replenish the ever so important freezer stash.

I think we can all agree, there really isn’t a more quintessential baked good than a classic chocolate chip cookie. For the purpose of this post, let’s call them ccc’s. I’ve shared some elevated twists on the classic ccc here in my little corner of the internet. Take my Toffee Chocolate Chunk Cookies for instance. SO GOOD! Or you can check out my Peanut Butter Chocolate Chunk Cookies here if you are a fan of pb + chocolate {and who isn’t}. There’s also Jumbo Everything Cookies and Wanna-Be Brownie Cookies if that’s your jam.

I’ve been blogging about all things butter and sugar for a year now and it’s high time that the blog has a recipe for a traditional, no fuss, totally authentic chocolate chip cookie. I’m so excited to share my take on this classic cookie. Because who doesn’t love a thick, chocolatey cookie with a perfectly gooey center? If you don’t, I’m not sure we can be friends.

Not only am I going to spill the recipe for my most favorite, 10 out of 10, best cookie evah, but I’m also going to give you my 5 tips for perfect classic chocolate chip cookies. Follow these tips and cookie perfection is virtually guaranteed. I mean, just look at these cookies.

Swoon.

You’ve got cookies to bake so let’s get right to it….

FIVE TIPS FOR PERFECT CHOCOLATE CHIP COOKIES EVERY TIME

TIP #1: Use room temperature ingredients. I know, I know. This step is kind of a pain in booty because it means you have to plan ahead just a bit but you’ll be glad you did. Sure, it sounds a little high maintenance to wait for your butter and eggs to reach room temperature. But we bakers don’t list this on the recipe just for fun. There’s an actual reason behind this cardinal baking rule. If the butter and eggs are at room temperature when you cream them together with the sugar, the result is a perfectly aerated mixture that leads to a light and fluffy cookie. Cold butter will make for a dense cookie. Bottom line, if any recipe calls for room temperature ingredients, use room temperature ingredients. End of story.

TIP #2: Whip the butter and sugar and then whip it more. Are we still talking about butter? Yes, yes we are. It’s one mighty important ingredient when it comes to cookies so you don’t want to mess this up. This recipe calls for you to cream the butter and sugar together for a full three minutes. Consider this a rule, not an option. And don’t break the rule. I’m as impatient as they come and trust me when I say this is not a step you want to skimp on. Whip the butter and sugar for the full three minutes on high speed and add ten more seconds for good measure.

TIP #3: Use quality chocolate chips of various sizes. Again, sounds a little high maintenance but this tip will take you far in your cookie-loving life. I’m partial to chocolate chunks from a high quality chocolate bar in my ccc’s, but chips are more accessible and generally more cost conscious than an expensive bar. So for the purpose of this recipe we’re going with your standard chocolate chips. I use Guittard or Ghirardelli in my cookies and I always use chips of various sizes and types. A little extra large bittersweet, a little semisweet and a dash of mini dark chocolate chips are my favorite add-ins. Mix it up as you wish. This is not a test and there is no right answer. If milk chocolate is your thing, do that.

TIP #4: Do not over mix your batter. Ever. I cannot stress this enough. Over mixed dough leads to tough and dense cookies, and that, my friends is no bueno. I’ve learned this the hard way so you don’t have to. You are golden once the dough is barely combined and a few streaks of flour still remain. Light and fluffy cookies are the name of the game and a gently mixed dough is the way to go.

TIP #5. Chill your cookie dough. Good things come to those that wait I’m afraid. These cookies are leaps and bounds better after a little chill time. Three hours minimum. Overnight is even better. The longer the cookie dough rests in the refrigerator, the more puffy and delicious your cookies will be. The flavor of the cookie will also intensify and this is a good thing. If you just can’t stand to wait that long, by all means bake off a cookie or two from the batch and refrigerate the remainder for later. The cookies will still be good, but they’ll be even better once the dough has chilled. And by better, I mean to-die-for.

Phew, that was a whole lotta info in one post. I’ve got a few more tried and true tricks up my sleeve like using half bread flour in every batch for extra chew and of course a dash of flakey sea salt to add that extra something- something to your cookie. Also, when the cookies are fresh out of the oven give them a little nudge with the back of a spatula to help make them perfectly round. Learned that little tip from the Gram. These classic ccc’s have my whole foodie heart and I really hope you love them as much as I do. I’m here for you every step of the way and I want your cookies to turn out perfectly every time. Feel free to leave a comment here or message me on Instagram if you have questions or need a little more cookie coaching along the way.

If you do make these classic chocolate chip cookies or any other sweet treat from the blog, be sure to tag @brownedbutterblondie on Instagram. I love seeing what you’re baking up in your kitchen! And don’t forget to follow along on Pinterest for all the latest recipe details straight from the blog. To save this recipe to your own Pinterest board to bake at a later date, simply click on the red SAVE button on any one of the photos in this post.

Happy Baking!

Classic Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Heather | Browned Butter Blondie
• Prep Time: 10 mins + chill time
• Cook Time: 10 mins
• Total Time: 20 mins + chill time
• Yield: 20 1x
• Category: Cookies

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Description

A thick and chewy, melt in your mouth delicious cookie that requires only a handful of basic ingredients. A tried and true classic chocolate chip cookie that every baker needs in their back pocket.

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Ingredients

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• 1 cup (226 g) unsalted butter, room temperature
• 1/2 cup, minus 1 TBSP (87 g) granulated sugar
• 3/4 cup (150 g) light brown sugar
• 1 egg, room temperature
• 1 1/2 tsp vanilla
• 1 cup plus 2 TBSP all purpose flour (140 g), spooned and leveled
• 1 cup bread flour (125 g), spooned and leveled
• 1 tsp baking soda
• 3/4 tsp salt
• 1 3/4 cups chocolate chips, I use a combination of bittersweet, semisweet and dark chocolate chips

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Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars on high speed until pale in color and light and fluffy. About three minutes.
2. Add egg and vanilla and mix on low until combined.
3. In a separate bowl, combine flours, baking soda and salt. Whisk to mix together.
4. Slowly add flour mixture to butter and sugar mixture with mixer on low speed.
5. Stop mixer once flour is mostly incorporated but a few streaks of flour remain.
6. Remove bowl from mixer, add in chocolate chips and stir gently with a wooden spoon or spatula.
7. Cover and refrigerate cookie dough for three hours or overnight.
8. Once chilled, preheat oven to 350 degrees.
9. Line two baking sheets with parchment paper.
10. Using a large 2 TBSP cookie scoop, scoop dough into balls and place two inches apart on baking sheets.
11. Bake on center rack in oven for approximately 10 minutes until edges are slightly golden brown but center of cookie is not completely set.
12. Remove from oven and cool on pan for 5-6 minutes.
13. Using a spatula, transfer cookies to a cooling rack.

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Notes

If bread flour is not available, use the same amount of all purpose flour.
Dough can be refrigerated for up to 5 days or frozen for up to 3 months.
Store cookies in a cool, dry place or freeze if desired.

If you like these Classic Chocolate Chip Cookies, you may also like:

Soft & Chewy Tahini Chocolate Chip Cookies

Brown Butter Chocolate Chunk Toffee Cookies

Wanna-Be Brownie Cookies