classic-chocolate-chip-cookies

Cookies Resources

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

March 29, 2019

A thick and chewy, melt-in-your-mouth delicious cookie that requires only a handful of basic ingredients. Plus five tips for baking […]

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!

classic-chocolate-chip-cookies

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.

classic-chocolate-chip-cookies

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.

classic-chocolate-chip-cookies

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.

classic-chocolate-chip-cookies

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.

classic-chocolate-chip-cookies

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.

classic-chocolate-chip-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!

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classic-chocolate-chip-cookies

Classic Chocolate Chip Cookies

  • 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

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.


Ingredients

Scale
  • 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

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.

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

  • Reply
    Samantha
    February 3, 2024 at 12:46 am

    Hi Heather, just wanna know how many grams in total for the cookie dough? I would like to split in half for other toppings 🙂

  • Reply
    Samantha
    February 2, 2024 at 1:37 am

    Hi Heather, can I chill the cookie dough up to 2 days in the fridge before baking? 🙂

  • Reply
    Marian
    May 21, 2023 at 6:09 am

    Hi Heather! Any tip if I have only European butter? Should I use less butter or more flour? Thank you so much!

  • Reply
    Vicki
    July 3, 2021 at 10:12 am

    O. M. G!! These cookies are soooooo good! My main squeeze is not a big sweets person but when it comes to these he’s hooked. I make a batch for now and for later: line a cookie sheet with a silicone baking pad (or parchment paper). Plus individual cookie balls on the cookie sheet in and place in freezer for a couple of hours. Once frozen, you can store them in an airtight container in the freezer; I prefer a gallon freezer bag because I’m able to get all the air out (close the bag until you have just enough room for a straw; suck the air out using the straw and zip the bag shut. Since it’s just 2 of us we make 4-8 cookies at a time (I make them on the small size).
    THANK YOU for sharing not only you recipes but tips & tricks and also for making it easy & fun to read with your story telling!

    • Reply
      Heather Mubarak
      July 9, 2021 at 6:18 am

      I’m so glad you found a new favorite cookie for your freezer stash! Thanks for following along here!!

  • Reply
    Jade
    June 27, 2021 at 10:29 pm

    Going to make these cookies asap as they sound amazing.. I don’t have cups at home as we tend to get all our recipe measurements in grams here in Scotland, has any converted the measurements successfully? Thanks in advance x

    • Reply
      Heather Mubarak
      June 28, 2021 at 12:06 am

      Hi! I just added the metric measurements to the recipe card! Enjoy!!

  • Reply
    Sarah
    June 15, 2021 at 8:45 pm

    New favorite cookie.

    Made these today. I’ve always been a classic Toll House girl, but these go above and beyond. Love the tips as well!

  • Reply
    Ali
    February 4, 2021 at 1:25 am

    Is there an alteration for high altitude?

    • Reply
      Heather Mubarak
      February 4, 2021 at 4:21 pm

      Hi Ali! I haven’t made these cookies at a high altitude so I cannot speak to any changes. I would make the recipe as written but you may need to adjust the baking time. Keep an eye on your oven on the first go around.

  • Reply
    Franchesca
    February 3, 2021 at 1:06 am

    Can I use the same recipe for a chocolate chip cookie cake? What alterations should I make? Thanks!

    • Reply
      Heather Mubarak
      February 3, 2021 at 7:15 pm

      Yes! These bake up great in cookie bar form in a 9 x 13 pan or in a large round cake pan. You can even bake them in a skillet and top with ice cream!

  • Reply
    Melinda
    January 12, 2021 at 8:46 pm

    I make chocolate chip cookies almost every Friday morning for my husband and myself, but mostly for my brother-in-law, Uncle Sam. (Really). I have tried adding everything from home-made toffee to m&ms to potato chips. I have tried frozen logs and softball-size mounds. I have tried pan banging and overnight freezing. Much to my disappointment, it just seemed like going back to the simple old yellow bag was the best bet overall. Then I made these. We all agree these are the best chocolate chip cookies EVER. I followed the directions exactly, and would not change a thing. They are chewy and gooey and, literally, just mouthwatering. Follow all the tips! They really work! The only problem is the cookie jar is empty way before Friday!!

    • Reply
      Heather Mubarak
      January 13, 2021 at 1:18 am

      Thank you so much for the rave review!! I’m so glad that you love these cookies as much as I do!

  • Reply
    Julie
    December 20, 2020 at 2:02 pm

    The most perfect chocolate chip cookie recipe I’ve ever made. Came out unbelievable! I used sea salt caramel chips as well as chocolate chips and they were next level. A keeper!!!

    • Reply
      Heather Mubarak
      December 20, 2020 at 6:40 pm

      So happy you loved these cookies so much Julie! Thanks for trying my recipe!!

  • Reply
    Steffie
    December 19, 2020 at 11:08 pm

    Made these cookies last night and baked them today and boy, they turned out so so good! Thank you soo much for a great recipe!! I had a terribly awful choc chip fail yesterday (so greasy, wth! lol) and needed to redeem that mistake. These cookies did not disappoint! Followed the introduction to a t, didn’t skip steps and chilled them overnight, today the cookies came up chunky and soft and so so tasty! Will be making these again and adding them to my holiday gifting! SO good 🙂

    • Reply
      Heather Mubarak
      December 29, 2020 at 7:37 am

      I’m so happy you loved these!! They’ll forever be my favorite!

  • Reply
    @pwrbyplants
    August 13, 2020 at 7:50 am

    “BEST. COOKIES. EVER,” said everyone who tried these. Seconds and no leftovers. Decadent, melt-in-your-mouth, soft, rich and light at the same time. Ah I’ve been craving it since I baked it last week!! I never plan ahead for cookies and honestly hate the process of making cookies, though I’ll gladly eat them. BUT, these are so easy to make and is NOT messy relative to regular cookie recipes (chilling the dough overnight helps!!!). I used Earth Balance Vegan Buttery Sticks and made sure to let it sit— along with the egg— at room temperature (don’t melt the butter!). I used a hand mixer to whip the butter and sugar (regular and light brown) and it was so beautiful and light. The bread flour is a game changer ! I basically followed all the key points, used 3 different types and sizes of chocolates (100% cocoa Baker’s, semi-sweet chips, dark chunks), flaky sea salt on top when you take it out of the oven mmmmh! On some cookies, I sprinkled espresso powder+flaky sea salt (sooo good). Seriously these are perfect, don’t sleep on this recipe!!! Thank you so much for blessing us ❤️

    • Reply
      Heather Mubarak
      August 13, 2020 at 10:37 pm

      Thank you so much for your rave review!! I’m so thrilled that you loved these cookies. They will always be my favorite!!

  • Reply
    Jo
    May 25, 2020 at 5:29 am

    Made these today and they turned out so delicious! But mine came out a bit flat even though I followed every sigle step of the recipe. Could it be because I refrigetated the dough overnight as a whole (not scooping them out into balls) and left them out at room temp the following day to be able to scoop them out? I’m going to try this out again, but this time scooping them before refrigerating

  • Reply
    Daysis
    April 24, 2020 at 1:02 am

    Made these last night and they turned out perfect Soft and Delicious. I did chill the dough and I think that helped ??

    • Reply
      Heather Mubarak
      April 25, 2020 at 7:13 am

      I’m so glad you loved this recipe! And yes, chilling this cookie dough makes for the best cookies ever!!

  • Reply
    Worries
    April 23, 2020 at 4:09 am

    Great recipe! Funny how different chocolate chip cookies can taste I love trying different recipes, trying to create the perfect one. This recipe is definitely one to keep. It can easily be tweaked according to taste, but it certainly doesn t need it. To those who are getting flat or melted-like cookies, don t give up on this one. Be sure your butter is room temp (not melted or even softened), and try using cold dough. Just put it in the refrigerator before baking. I promise it makes all the difference in the world. Thanks for the great recipe!

  • Reply
    APKun
    April 22, 2020 at 4:31 pm

    These cookies should turn out exactly like the picture. If they don t, then you either didn t follow the directions (admit it, come on now you melted the butter, didn t you?), or you used expired ingredients, or you don t use proper measuring techniques. And I did not chill the dough, although you can I think that simply gives you a chewier cookie.

    • Reply
      Heather
      May 5, 2021 at 5:35 pm

      Can this be freezed or stored in the fridge for a week?

      • Heather Mubarak
        May 6, 2021 at 6:51 am

        Yes! It’s easiest to scoop the dough once chilled and freeze. Then you can bake off the cookies whenever the craving strikes!

  • Reply
    Vox Pbx.Com
    March 23, 2020 at 8:36 am

    The cookies tasted DELICIOUS. At first the recipe was a bit tough to read as there were no pictures, but after when i studied it, it was easy. I LOVE this recipe !!!??

    • Reply
      Heather Mubarak
      March 24, 2020 at 2:50 am

      Yay! I’m thrilled to hear that you love these cookies!! They are always a hit!

  • Reply
    Cathy
    February 11, 2020 at 10:33 pm

    Hello there. I would like to know do you scoop chilled dough and bake it right away or allow the chilled dough to become room temperature before baking? Thank you! I can’t wait to make these.

    • Reply
      Heather Mubarak
      February 12, 2020 at 12:50 am

      Hi Cathy, I scoop the cookie dough into balls and then chill the dough. You can chill it in the mixer bowl too but I only do that if I’m in a hurry since it’s much harder to scoop once chilled. When ready to bake, put the chilled cookie dough balls straight into the preheated oven. Hope you love them as much as I do!

  • Reply
    Elise
    January 31, 2020 at 5:09 pm

    I don’t have bread flour. Can I just use all-purpose?

    • Reply
      Heather Mubarak
      January 31, 2020 at 5:46 pm

      Yes, you can use all all-purpose flour. The bread flour adds extra texture and chew to the cookies but they’ll still taste great with all-purpose flour. Enjoy!

  • Reply
    Niya
    December 13, 2019 at 3:04 am

    What kind of brown sugar, light or dark ?

    • Reply
      Heather Mubarak
      December 16, 2019 at 9:58 am

      Hi! I use light brown sugar for this recipe. Enjoy!!

  • Reply
    Kadi
    July 18, 2019 at 7:27 pm

    Hi!

    I’ve made these before and they really are fantastic! Wondering if you’ve ever frozen the dough/any tips?

    • Reply
      Heather Mubarak
      July 22, 2019 at 11:58 pm

      Hi Kadi!
      Yes, you can freeze the dough and I’ve done that plenty of times when I leave for vacations, etc. I think it changes the texture just a bit but the cookies still turn out delicious! Hope you enjoy and thanks for following along here!

      • Bridget
        July 28, 2019 at 10:44 pm

        I made these cookies for the first time today and they were every bit as amazing as the picture makes them look!

      • Heather Mubarak
        July 28, 2019 at 11:06 pm

        YaY!!! I’m so glad to hear that you love them! That makes my day!!

      • Heather Mubarak
        August 28, 2019 at 8:47 am

        That makes my day!! Thanks so much Bridget!

    • Reply
      Heather Mubarak
      August 28, 2019 at 8:51 am

      Yes, you can freeze the dough. Scoop the dough into balls and spread on a cookie sheet lined with parchment paper. Pop it in the freezer for an hour and then remove the scoops and place in a ziploc bag. Then place the bag in the freezer and just bake a cookie or two whenever the craving strikes! Enjoy!!

  • Reply
    Amy
    July 8, 2019 at 12:23 pm

    In the ccc recipe,,, how many eggs?

    • Reply
      Heather Mubarak
      July 24, 2019 at 6:37 pm

      Hi Amy, the recipe calls for one egg. Enjoy!!

  • Reply
    Tasneem
    May 31, 2019 at 4:31 am

    Hi is the temperature in F

    • Reply
      Heather Mubarak
      June 5, 2019 at 6:12 pm

      Yes!

  • Reply
    123movies
    April 14, 2019 at 5:50 pm

    Hello, I check your blogs on a regular basis. Your story-telling
    style is witty, keep up the good work!

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