Here’s a classic, reliable chocolate chip cookie recipe—crispy edges, soft centers 🍪
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups (340 g) chocolate chips (semi-sweet or milk)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter & sugars until light and fluffy (2–3 minutes).
- Add eggs & vanilla, mixing until smooth.
- Whisk dry ingredients (flour, baking soda, salt) in a separate bowl.
- Mix dry into wet just until combined.
- Fold in chocolate chips.
- Scoop 1½–2 tbsp dough per cookie, spacing 2–3 inches apart.
- Bake 10–12 minutes until edges are golden and centers look slightly underbaked.
- Cool on the tray for 5 minutes, then transfer to a rack.
Tips for your ideal cookie
- Extra chewy: Add 1 extra egg yolk
- Thicker cookies: Chill dough 30–60 minutes
- Crispier: Use more white sugar than brown
- Bakery-style: Sprinkle a little flaky sea salt on top
If you want vegan, gluten-free, small batch, or ultra-chewy vs crispy, tell me your preference and I’ll tailor it.
