Here’s a reliable, bakery-style chocolate chip cookies recipe — soft centers, lightly crisp edges, and plenty of chocolate 🍪
🍪 Classic Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside. - Cream butter & sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). - Add eggs & vanilla
Beat in eggs one at a time. Mix in vanilla. - Combine
Gradually mix dry ingredients into the wet mixture. Stir in chocolate chips. - Scoop & bake
Drop 2-tablespoon portions onto baking sheets, about 2 inches apart.
Bake 9–12 minutes, until edges are golden and centers look slightly underdone. - Cool
Let rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Perfect Cookies
- Extra soft: Slightly underbake and cool on the pan.
- Thicker cookies: Chill dough 30–60 minutes before baking.
- Crispier edges: Bake 1–2 minutes longer.
- Bakery style: Sprinkle tops with flaky sea salt before baking.
If you’d like, I can also give you a chewy-only version, crispy-thin version, brown-butter version, or a small-batch recipe.
