• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baked by an Introvert® logo

  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Cookies » Classic Chocolate Chip Cookies

    Classic Chocolate Chip Cookies

    Published: Jun 23, 2020 by Jen Sobjack · 15 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    This no-chill chocolate chip cookie recipe combines everything you love in a cookie. They are soft yet chewy and the best homemade version of a classic cookie!

    stack of chocolate chip cookies

    It has taken me several attempts, but I finally have the perfect chocolate chip cookie.  If you enjoy a cookie that has a crunchy exterior while remaining chewy on the inside with a cake-like softness then this recipe for you!

    I adapted this recipe and use it as a base for most of my cookies. Like these chocolate chip salted caramel cookies and butterscotch toffee cookies. Oh, you must try them!

    Classic recipes are simply the best! You just can't beat classic peanut butter blossoms, basic butter cookies, or classic sugar cookies.

    The best part is the dough doesn't require chilling! You can just mix it up and bake right away. This saves an immense amount of time.


    Why this recipe works

    The recipe is formulated so the dough doesn't require refrigeration before baking.

    Usually, I'll add shortening to my cookies to keep them from spreading but this recipe is made will all butter. Butter gives the best flavor and helps the edges of the cookie crispen.

    The dough doesn't require chilling because the ration of flour to fat makes it so the dough can be baked right away without the cookies spreading too much.

    chocolate chip cookie leaning against glass jar of milk

    Ingredients

    These chocolate chip cookies are high in fat, which contributes to the flavor and tenderness. The high-fat content also extends the shelf life.

    • Butter: Unsalted butter makes the cookie taste rich in flavor and allows the cookies to brown.
    • Sugar: Brown sugar will give the cookies a chewy texture while white sugar caramelizes and make the edges crisp.
    • Eggs: Eggs also add richness and keep the cookies tender.
    • Vanilla: Pure vanilla extract adds flavor.
    • Flour: All-purpose flour contains enough protein to add structure without toughening the cookies.
    • Leavening: Baking soda is used to give the cookies rise and helps them develop a golden color.
    • Salt: A little salt helps balance the sweetness. You can cut back on the amount used if desired.
    • Chocolate Chips: Semisweet chocolate chips are what I used but you can use coarsely chopped chocolate instead.

    Equipment needed

    Mixer. You can use a stand mixer fitted with the paddle attachment or a handheld electric mixer.

    Cookie scoop. Use a 1.5 tablespoon cookie scoop to portion the cookies for uniform sizes.

    Baking sheets. Baking sheets lined with parchment paper or a silicone mat work best.


    Step-by-step Instructions

    I'm going to walk you through exactly how to make homemade chocolate chip cookies. The process is quick and simple. And the best part is the dough can be baked immediately without chilling.

    Step 1. Properly measure ingredients

    First, you will need to start by measuring the flour correctly.  This is crucial!  Too much flour will leave your cookies dry and crumbly.

    I wrote an entire post on how to measure flour. I recommend reading it over and applying all the tips to your future baking endeavors as well as today's recipe.

    Step 2. Combine the wet ingredients

    Cream the fat and sugar together to create a lump-free mixture and blend the ingredients completely.

    Add the eggs and vanilla and mix until fully combined. You may need to stop and scrape down the sides of the bowl.

    process shots showing wet ingredients mixed in glass bowl

    Step 3. Combine the dry ingredients

    Whisk the flour, baking soda, and salt together. Add it to the butter mixture all at once and mix slowly just until the flour is incorporated.

    Fold in the chocolate chips and take care not to overmix the dough.

    process shots showing chocolate chip cookie dough mixed in glass bowl

    Step 4. Bake

    Use a cookie scoop to drop mounds of dough onto a baking sheet lined with parchment paper.

    Bake one sheet at a time for 10-12 minutes at 350°F. The cookies should be golden brown around the edges and appear soft/underdone in the centers.

    scooping cookie dough on baking sheet

    Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. The residual heat from the baking sheet will continue to cook the cookies as they sit.

    After 10 minutes you can transfer the cookies to a cooling rack to cool completely.

    overhead of chocolate chip cookies on wire rack

    Storage tips

    These chocolate chip cookies keep well and will remain soft for days after baking.

    • The best way to store cookies that have been baked is to place them in a zip-top bag and keep them at room temperature. They'll stay soft for up to 1 week.
    • A little tip I picked up from Cook's Illustrated is to place half a slice of bread in the bag with the cookies. This will prevent them from becoming dry and brittle.

    NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

    Continue to Content
    stack of chocolate chip cookies

    Classic Chocolate Chip Cookies

    Yield: 29 cookies
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes

    These melt in your mouth classic chocolate chip cookies combine everything we love in a cookie. They are soft with crisp edges and chewy centers. This homemade version of a classic cookie is delicious and can be ready in 30 minutes!

    Ingredients

    • ¾ cup (180 g) unsalted butter, softened
    • ¾ cup (150 g) light brown sugar, packed
    • ½ cup (100 g) granulated sugar
    • 1 large egg
    • 1 large egg yolk
    • 1 ½ teaspoons vanilla extract
    • 2 ½ cups (325 g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (190 g) semisweet chocolate chips

    Instructions

    1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
    2. In a larger bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
    3. Beat in the egg, egg yolk and vanilla until well combined.
    4. In a separate bowl, combine the flour, baking soda, and salt with a whisk. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
    5. Gently fold in the chocolate chips.
    6. Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
    7. Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
    8. Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

    Notes

    Feel free to add more chocolate chips! Or save a few to press into the tops of the cookies as soon as they come out of the oven.

    Make ahead tip

    1. Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
    2. Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • 1-Tablespoon Cookie Scoop
      1-Tablespoon Cookie Scoop
    • Handheld Electric Mixer
      Handheld Electric Mixer
    • Baking Sheet
      Baking Sheet
    Nutrition Information:
    Yield: 29 Serving Size: 1
    Amount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 125mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 2g

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Cookies
    Previous Post: « Orange Pound Cake
    Next Post: Basic Homemade Biscuits »

    Reader Interactions

    Comments

    1. Anusha Ashok says

      November 29, 2020 at 2:28 pm

      Hi Jen, This recipe baked amazing cookies! Was the best ever. Now if I want to substitute whole wheat flour would this recipe work just the same or what tweak should I make since protein content will be more with whole wheat.

      Reply
      • Jen Sobjack says

        December 01, 2020 at 9:54 am

        The recipe will not work the same if you use whole wheat flour. And I can not tell how to make the cookie with whole wheat flour since I've not made this recipe that way before.

        Reply
    2. Jhiin says

      July 25, 2019 at 2:02 pm

      Hey, Jen! I tried this recipe yesterday and everyone liked these cookies so much (my friend's family, Dae, and myself)! Well, they are sooo good that I need to make sure we don't eat too many of them...lol Whenever I made chocolate chip cookies using different recipes before, it was not easy to make sure they were chewy on the inside. But this recipe gave me that perfect soft texture I always wanted! 🙂 Thank you so much for sharing this wonderful recipe!
      Also I learned for the first time how to measure flour correctly! Thanks for that as well!

      Reply
      • Jen Sobjack says

        July 25, 2019 at 3:53 pm

        Yay! I'm so happy you enjoyed the cookies, Jhiin! It warms my heart so much when you bake my recipes. Thank you for being a wonderful friend!

        Reply
    3. Domesticated says

      April 04, 2019 at 2:07 pm

      What is your take on using all butter instead of half butter and half shortening?

      Reply
      • Jen Sobjack says

        April 05, 2019 at 10:54 am

        I'm not against using all butter in cookie recipes but this one may not turn out well since it was developed specifically using half butter and half shortening. Using all butter may change the texture and appearance of the cookies.

        Reply
    4. WhirlGirl says

      February 13, 2018 at 10:49 pm

      Made these this weekend and got a big thumbs up from my harshest critic - my dad! Thanks for the BEST chocolate chip recipe!

      Reply
      • Jen Sobjack says

        February 14, 2018 at 10:41 am

        Fantastic! Thank you for sharing your feedback!!

        Reply
    5. Sammie says

      March 25, 2017 at 10:00 am

      I love cookies and have some chocolate Chip recipes on my blog. But. These look so deliciously chewy I had to Pin them and leave you a comment to say thank you for sharing this delicious recipe.

      Reply
    6. Brenna says

      January 26, 2017 at 2:43 pm

      My cookies were crumbly and not looking good. I had to add a splash of milk to make them cookie like. I accidentally added too much milk so they were liquids but overall very tastey!

      Reply
      • Jen Sobjack says

        January 27, 2017 at 12:25 pm

        Make sure you are measuring the flour correctly. Refer to my How to Measure Flour post for details.

        Reply
    7. Sian @ Cakey Dreamer says

      December 31, 2014 at 4:51 am

      These look delicious- I can never get chocolate chip cookies to go right, so I'll try this recipe!

      Reply
      • Jen says

        December 31, 2014 at 9:24 am

        This recipe will work for you, I'm sure of it. Enjoy!

        Reply
    8. huntfortheverybest says

      July 12, 2014 at 12:41 pm

      they look perfect!

      Reply
      • Jen says

        July 12, 2014 at 8:41 pm

        Thank you! They were quite perfect if I do say so myself 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey! I'm Jen!

    Jen headshot

    The moments I treasure most are those spent quietly in my kitchen, creating the best tasting dessert recipes so I can share them with you.
    MORE ABOUT ME »

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    baked donuts stacked three high on round metal rack with glass flower vase in background

    Old-Fashioned Baked Donuts

    basic muffins with one broken open so the inside is visible

    Basic Muffin Recipe

    Side view of slice of vanilla cake with vanilla frosting.

    How to Make a Basic Vanilla Cake

    soft scones stacked on one another

    How to Make Soft Scones

    Swirl of Vanilla Buttercream Frosting on a yellow cupcake

    The Best Vanilla Buttercream Frosting

    Coconut buttercream frosting swirled on top of a vanilla cupcake.

    Coconut Buttercream Frosting

    side view of slice of strawberry cheesecake on white plate

    Strawberry Cheesecake

    Front view of Ciabatta Bread cut in half so the inside is visible.

    Ciabatta Bread

    Footer

    • About
    • Terms of Use
    • Disclaimer
    • Privacy Policy
    • Contact

    Follow us

    Web Stories

    Sign up for our newsletter

    SIGN UP

    Sign up for our newsletter and get our free crash course in baking!

    COPYRIGHT © 2014–2020 · BAKED BY AN INTROVERT · ALL RIGHTS RESERVED