Classic Chocolate Chip Cookies

A classic chocolate chip cookie with golden edges, a soft chewy center, and plenty of melted chocolate. The dough mixes in one bowl with everyday ingredients.

Ingredients

• 2¼ cups all-purpose flour (spoon into the cup and level it off)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 tsp vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Instructions

1. Heat your oven to 375°F. Line two baking sheets with parchment paper (or leave them ungreased).
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
3. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla until creamy and light, about 2 to 3 minutes.
4. Add the eggs one at a time, beating well after each one.
5. Add the flour mixture a little at a time, mixing on low just until no dry flour is left.
6. Stir in the chocolate chips.
7. Drop heaping tablespoons of dough (about 1¼ tablespoons each) onto the baking sheets, about 2 inches apart.
8. Bake for 9 to 11 minutes, until the edges are golden brown. The centers will still look slightly soft.
9. Cool on the pan for 2 minutes, then move the cookies to a wire rack to cool completely.

Baking Tips

⭐ Don't overbake. Pull the cookies out when the edges are golden and the centers still look soft. They finish setting as they cool.

⭐ Measure flour by spooning it into the measuring cup and leveling it off with a knife. Scooping straight from the bag packs in extra flour and makes cookies dry.

⭐ Softened butter should dent easily when you press it, but it should not be shiny or melted.

⭐ For thicker, chewier cookies, chill the dough for 30 minutes before baking.

⭐ Use the same-size scoop for every cookie so they bake evenly.

⭐ Store cooled cookies in an airtight container for up to 5 days, or freeze scooped dough balls for up to 3 months.

⭐ Don't taste the raw dough. It contains raw eggs and raw flour, so bake it first.

⭐ One 12-oz bag of chocolate chips is about 2 cups, which is the right amount for the full 48-cookie recipe.

Ways Kids Can Help

• Measure and whisk the dry ingredients.
• Stir in the chocolate chips.
• Drop spoonfuls of dough onto the pan. An adult handles the oven and hot pans.

Equipment Used

• Medium mixing bowl and whisk
• Large mixing bowl with a hand mixer or stand mixer
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire cooling rack
• Measuring cups and spoons

Contest Notes

Prep time: 15 min | Bake time: 9–11 min | Original recipe yield: About 48 cookies | Level: Easy

Hosting a cookie contest? Grab the free Cookie Judge Scorecards and Contest Invitation Cards to score your bakes.

Based on the classic Toll House chocolate chip cookie formula.