Easy chocolate chip cookies: ooey, gooey chocolate chips melted into a golden brown, soft cookie. Everyone needs a classic chocolate chip cookie recipe and this is it.
With the holidays in full swing I’ve decided to do the 12 days of cookies: one cookie recipe everyday for 12 days. Today is day 1. Follow along for all my favorite cookie recipes.
Let’s kick it off with a classic cookie recipe. I’m sure everyone has a favorite chocolate chip recipe, but if you don’t have one or you want to try something new this recipe is really simple and tastes absolutely amazing.
I grew up making this recipe with my mom. Sitting in front of the oven watching the cookies bake and smelling the wonderful aroma of fresh baked cookies fill the house. Definitely a childhood favorite.
What do I need to make chocolate chip cookies?
- All purpose flour
- Baking soda
- Salt
- Dark brown sugar
- Granulated sugar
- Butter
- Eggs
- Vanilla (try this homemade recipe)
- Semi-sweet chocolate chips
Tips and tricks for the best chocolate chip cookies.
- Be sure to use softened butter. You can leave the butter out or if you forget just zap it in the microwave for a few seconds.
- Use a blend of dark brown and white sugar. Dark brown sugar adds a depth of rich flavor. If you don’t have dark brown sugar you could substitute light brown, but I would recommend if at all possible use a blend of brown and white sugar.
- Be sure your baking soda is fresh to allow for optimal rise.
- Since cookies are generally sweet as is, I would recommend using semi-sweet chocolate chips. Regular chocolate chips may make this recipe too sweet.
- Don’t over mix the batter. Just mix until well incorporated.
- Bake on parchment paper or a silpat for best results. This also makes for easy clean up.
Do I need to refrigerate the dough before baking?
Not for this particular recipe. Using a large cookie scoop creates a big enough dough ball that it will not spread out too thinly, even when not refrigerated.
How to store unused cookie dough?
Be sure to wrap cookie dough tightly in plastic wrap (or your choice of plastic free alternative) and place in an airtight container or zip top bag. It will keep in the refrigerator for up to two days.
Can you freeze this dough?
This recipe is absolutely freezer friendly. You can store the dough in a large batch or already separated into dough balls. As when storing in the fridge, wrap tightly in plastic wrap (or your choice of plastic free alternative) and place in an airtight container or zip top bag. It will keep in the freezer for about 6 months. When ready to bake, allow to defrost at room temperature until softened.
What alternative add ins can I use?
You can swap out the semi-sweet chocolate chips for white or dark chocolate, peanut butter chips, M&Ms, etc. Add in nuts: macadamia, walnuts, pecans. You can even use sprinkles or dried fruit. The base recipe is really versatile.
How to make easy chocolate chip cookies?
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
In the bowl of a stand mixer add sugars and butter. Mix until well combined. Then add eggs and vanilla. Blend until smooth.
Add dry ingredients and blend just until combined. Stir in chocolate chip.
Using a large cookie scoop, scoop out about 3 tablespoons of dough and place on the parchment lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
Bake for 20-25 minutes or until golden brown.
Transfer cookies to a wire rack to cool.
Easy Chocolate Chip Cookies
Ingredients
- 2 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 cup butter
- 2 large eggs
- 2 teaspoons vanilla
- 2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl add flour, baking soda, and salt, Stir to combine. Set aside.
- In the bowl of a stand mixer add sugars and butter. Mix until well combined. Then add eggs and vanilla. Blend until smooth.
- Add dry ingredients and blend just until combined. Stir in chocolate chip.
- Using a large cookie scoop, scoop out about 3 tablespoons of dough and place on the parchment lined baking sheet. Be sure to leave about one inch between each cookie to allow the cookies space to rise, about 12 large cookies per baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Transfer cookies to a wire rack to cool.
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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Hi Relle,
Wanted to know if I made a smaller cookie ball like say 1 tbsp instead of a 3 tbsp ball (resulting in a smaller cookie) do I need to reduce the bake time? If so by how much? Also what would happen to the cookie if I refrigerated the dough first before baking in the oven. Would the cookie still bake ok? Little bit of a cookie novice and am just learning how to bake. However, wanted to try your recipe for these chocolate chip cookies as they look really ‘ono! Glad I found your YouTube channel with all the local cooking. Mahalo in advance for your help.
Aloha Lon. Yes using less dough will decrease the bake time. You will have to keep an eye on it. You can definitely pop it in the fridge before baking. That will likely not affect the bake time much since the cookies are so small. Hope that helps. Have a great day.