Classic Chocolate Chip Cookies

These Classic Chocolate Chip Cookies are soft, chewy, and loaded with melty, gooey chocolate chunks. When we say our cookies are “ooey-gooey” and “melty”—we MEAN it. They’re golden on the edges, soft in the center, and full of rich, buttery flavor. Perfect for dessert, parties, or anytime cookie cravings strike.

• Preparation time: 15 minutes
• Chilling time: 30 minutes (optional for thicker cookies)
• Cooking time: 10–12 minutes
• Total time: 25–30 minutes (plus chilling)
• Yield: About 24 cookies

• 2 1/4 cups (280 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups (340 g) semisweet chocolate chips or chunks
• Optional: flaky sea salt for sprinkling

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, and salt.

3. Cream Butter and Sugars

• In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

4. Add Eggs and Vanilla

• Beat in the eggs one at a time, then stir in vanilla extract.

5. Combine Wet and Dry

• Gradually add the dry mixture to the wet mixture, stirring until just combined.

6. Add Chocolate

• Fold in chocolate chips or chunks.

7. Scoop and Chill (Optional)

• Scoop dough onto baking sheets, spacing them 2 inches apart.
• For thicker cookies, chill dough balls in the fridge for 30 minutes before baking.

8. Bake

• Bake for 10–12 minutes, or until edges are golden but centers still soft.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

• Melty center: Press a few extra chocolate chunks on top of each dough ball before baking.
• Crunchy edge: Bake 1–2 minutes longer for a crispier texture.
• Nutty twist: Add 1/2 cup chopped walnuts or pecans.
• Caramel swirl: Fold in caramel bits or a swirl of dulce de leche.

• Estimated: 180–220 kcal (depending on size and chocolate used)

• Serve warm with a glass of cold milk
• Sandwich vanilla ice cream between two cookies for a treat
• Crumble over yogurt or ice cream for a dessert topping

• Crispy on the outside, soft and gooey inside
• Full of rich chocolate flavor
• Easy to make with pantry staples
• Kid-approved and freezer-friendly