Classic Chocolate Chip Cookies
This is my Go-To Chocolate Chip Cookie recipe. It comes out perfect every single time and makes the best, soft, milk-dunking cookie!
A FOOLPROOF CHOCOLATE CHIP COOKIE RECIPE
Who doesn’t love a warm, soft chocolate chip cookie right out of the oven with a glass of super cold milk? It is pure comfort food. This is my go-to recipe for chocolate chip cookies. I think I have it pretty much memorized at this point. Also, this is a great base recipe so feel free to add in chopped pecans or walnuts or even different flavored chocolate chips or even peanut butter chips. It is very easy to customize!
![Chocolate Chip Cookie dunked in a cold glass of milk](https://www.thecountrycook.net/wp-content/uploads/2011/01/Chocolate-Chip-Cookie-dunked-in-milk-741x1025.jpg)
TIPS FOR MAKING DELICIOUS CHOCOLATE CHIP COOKIES:
- It is recommended that you chill the dough before baking. This is not absolutely necessary but I have read that it does help the cookie to rise a bit better.
- Once you scoop the cookie batter, add two or three chocolate chips on top. This is not necessary but I think it makes for a prettier cookie when it’s finished baking.
- Make sure your baking powder and baking soda are fresh and not expired. Most problems that occur with baked goods is because the rising agents (baking powder/soda) are no longer effective.
- Only bake one tray at a time. Too many trays and you end up with uneven baking (unless you consistently rotate the trays.)
![The Best Chocolate Chip Cookie recipe from The Country Cook](https://www.thecountrycook.net/wp-content/uploads/2011/01/The-Best-Chocolate-Chip-Cookie-recipe-724x1025.jpg)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- sugar
- light brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- salt
- baking powder
- baking soda
- chocolate chips
![unsalted butter, sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, salt, baking powder, baking soda, chocolate chips](https://www.thecountrycook.net/wp-content/uploads/2011/01/CHOCOLATE-CHIP-COOKIES-751x1025.jpg)
HOW TO MAKE HOMEMADE CHOCOLATE CHIP COOKIES:
Preheat oven to 375F degrees. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
![sugar, light brown sugar and cubed butter in a large mixing bowl](https://www.thecountrycook.net/wp-content/uploads/2011/01/CHOCOLATE-CHIP-COOKIES1-797x1025.jpg)
Add eggs, one at a time, mix in vanilla and mix until well incorporated.
![eggs and vanilla added to sugar mixture in an electric stand mixer](https://www.thecountrycook.net/wp-content/uploads/2011/01/CHOCOLATE-CHIP-COOKIES2.jpg)
Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips.
![folding in chocolate chips to cookie dough batter](https://www.thecountrycook.net/wp-content/uploads/2011/01/CHOCOLATE-CHIP-COOKIES6.jpg)
Scoop dough (about a tablespoon each) onto cookie sheet lined with parchment paper. I used one of those spring release cookie scoopers – makes it so much easier. In between batches keep the bowl of dough in the fridge to keep cool.
![rolled cookie dough on a baking tray](https://www.thecountrycook.net/wp-content/uploads/2011/01/CHOCOLATE-CHIP-COOKIES7.jpg)
Bake in the preheated oven about 10-12 minutes, depending on how gooey you like the interior, until very lightly browned, taking care not to over-bake. I had my rack in the middle part of my oven and it took about 11 minutes. Only bake one sheet pan at a time. Let cool on rack and store what you don’t immediately eat in an airtight container.
![chocolate chip cookies cooling on a rack](https://www.thecountrycook.net/wp-content/uploads/2011/01/chocolate-chip-cookies-cooling-on-a-rack-779x1025.jpg)
CRAVING MORE RECIPES?
![dunking chocolate chip cookie in a glass of milk](https://www.thecountrycook.net/wp-content/uploads/2011/01/dunking-chocolate-chip-cookie-in-a-glass-of-milk-200x200.jpg)
Classic Chocolate Chip Cookies
Ingredients
- 2 sticks (one cup) unsalted butter, cold and cut into cubes
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cup all purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 ½ cups chocolate chips or chunks
Instructions
- Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
- In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
- Add eggs, one at a time, mix in vanilla and beat until well incorporated.
- Add flour, salt, baking soda, baking powder and mix until just combined.
- Stir in chocolate chips.
- Scoop dough (about a tablespoon each) onto cookie sheet lined with parchment paper. Use a spring release cookie scooper if you have one. Optional: Dot the top of each cookie with 2-3 chocolate chips.
- Bake in preheated oven about 10-12 minutes, depending on how gooey you like the interior, until very lightly browned, taking care not to overbake.
- Note: In between cookie batches, keep bowl of dough in the fridge to keep it cool. Only bake one sheet pan at a time.
- Let cookies cool on rack and store what you don’t immediately eat in an airtight container.
Video
![YouTube video](https://i.ytimg.com/vi/RI7Tar_QUow/hqdefault.jpg)
Notes
- These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). What you don’t eat, put into an airtight container. To freshen them after a few days (if they last that long), microwave for 3-5 seconds.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: January 2011
Updated & republished: March 2020
What adjustments are needed to use whole wheat flour?
Hi Eve! I don’t cook or bake with whole wheat flour so I can’t really say. Perhaps someone on here has and can give you some guidance. 🙂
I swear I can smell them! Chocolate chip cookies were the first thing I ever learned to bake; the smell of them just brings back so many memories…… I think I have to make these!
Oh wow. Am so glad I discovered your site. Lots of nice and doable recipes. I do have a couple of options. I like to use whole wheat flour instead of all purpose. Would that require me to make some changes to some of the ingredients? Also, i see that a lot of your cake recipes call for ready made mixes. Is there any way that I can replace those, since i dont get them where I live currently. Thanks.
Goodmorning! I was coming on your site for this recipe because I'm making it into a cookie cake for my son's third birthday on Tuesday. I was also going to comment on how much we enjoy this recipe and it's the only one I use. Then I thought, I think I have commented on this before-and I have-a year ago today! haha I just thought that was weird. Anyway… I'm making him a cookie monster cookie cake and I have no doubt it will be delicious thanks to you! I love love love your site because you make things with ingredients that I usually have on hand, or I have atleast heard of. I try to tell everyone about your site!
These look si good! I am making them today!! I don't drink milk either!!! I prefer almond milk with cereal! I also will eat absolutely nothing that swims or bottom feeds, yuck yuck and yuck!!! Thanks for sharing!!!
my cookies turned out flat. they taste great anyway. i may need to try one more batch at a later time to see if i can get a better result. it sure was convenient to just use cold butter. 🙂
These are delicious sweetie! the first time hubby made them and they ran a little flat but I just made them again because the flavor was fabulous and they turned awesome! Thanks for sharing! I was thinking of sharing with a link back..Would you be ok with that?
I made your cookies to send to school with my daughter. Not nearly as time consuming as my recipe
I am so glad you came back and told me how it turned out! Yay! Glad you liked it (and glad you didn't toss that first batch..lol)
We loved this as a cookie cake! Since I knew I didn't have to feed a lot of people with it, I did it in my pie plate…. first attempt I filled it too full and cooked too long. I ended up cutting off the edges, cutting up the rest and sending it with my husband to work. Luckily I had plenty of cookie dough left to do a second one. It turned out much better because it wasn't as thick! And we loved the dough:)
Definitely come back & let me know how it turns out for you!! 🙂
Well, the good thing is… we have already had his party, and we don't live near family (that's not the good part haha), so it will just be my husband, son and myself:) They are pretty forgiving on presentation as long as it tastes good! I'll let you know how it turns out:)I will be making your cheese danish for his breakfast that morning…. I'm telling ya-this site is SO not good for our weight!! haha
Hi Casey! That is a really good question! Ya know, I haven't ever actually made a cookie cake before but now I'm thinking I really should! I don't see why this recipe wouldn't work for that. Maybe do a trial one before the big day?
I would definitely suggest using parchment paper to line your round pizza pan (maybe 14 inch pan?) And then spray the parchment paper with more nonstick to make sure you can get that sucker out when it is done baking.
I would say bake it for about 20-25 minutes, where it is still just a bit soft in the middle, then let it cool for a bit in the pan before taking it out so it doesn't fall apart on you.
Have you by any chance ever made a cookie cake? I was wondering if you thought this would be a good recipe for that… my son turns 2 on Sunday, and I have been wanting to try this recipe-I thought this might be the perfect time!
Oh YUUUM! These pictures make me want to RUN to the kitchen and mix up a batch…so glad you shared.