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4.61 from 205 votes

Chocolate Chip Cookies

Chocolate Chip Cookies are a classic for a reason. They are the perfectly chewey, chocolatey, ooey gooey, answer to those intense sweet tooth cravings. 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 256kcal


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter unsalted, melted
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup brown sugar packed light
  • 2 medium eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips or chunks


  • Combine the dry ingredients: Combine flour, baking soda, baking powder and salt into a bowl and set aside.
  • Make cookie dough: Using a mixer with a paddle attachment, cream the melted butter and sugars until light and fluffy, 3 to 5 minutes. Reduce speed and mix in the eggs, then add vanilla. Slowly add dry ingredients, mixing until just combined. To keep from over mixing, use a spatula instead of your mixer.
  • Bake the cookies: Fold in chocolate chips by hand. When ready to bake, preheat oven to 375°F. If dough is chilled, remove dough from refrigerator and allow to come to room temperature. Drop spoonfuls ( 2 - 3 tablespoons) of dough onto baking sheet. Bake for 10 - 12 minutes.
  • Cool on a wire rack before serving.


  1. Note: the butter in the ingredients picture is not melted, because it quickly solidifies, so I didn't melt it until I made the cookies, but please use melted butter.
  2. Be sure to store these in an airtight container at room temperature and your chocolate chip cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
  3. Chocolate chip cookies are perfect for freezing. You can either wrap them individually or place them together in an airtight container. They will last in the freezer for 3 months, just warm them back up in the oven and enjoy.
  4. Chill the dough in the refrigerator for 30 minutes, this solidifies the fats in the dough, keeping them from spreading too much when baking.
  5. You can refrigerate cookie dough for 3 to 5 days.


Serving: 1cookie | Calories: 256kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 188mg | Potassium: 55mg | Fiber: 1g | Sugar: 25g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg