Chocolate Chip Cookies are classic homemade cookies with crisp, golden edges, soft centers, and plenty of melty chocolate chips in every bite. Brown sugar adds a deeper caramel-like flavor while a little granulated sugar helps the edges spread and brown.

This straightforward version uses melted butter, so there is no need to wait for softened butter or use a mixer. Chilling the dough briefly helps control spreading and gives the cookies a thicker, more satisfying center.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 1 hour 2 minutes
Yield: 24 cookies
Difficulty: Easy

Why You Will Love This Recipe

Melted butter gives the cookies a rich, chewy texture and simplifies preparation.
Brown and granulated sugars work together for moisture and crisp edges.
A short chill controls spreading, helping the cookies hold their shape.
Slightly underbaked centers stay soft, preventing dryness.
Semisweet chocolate balances the sweetness of the cookie dough.

What You Need Before You Start

Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
2 large baking sheets
Parchment paper
2-tablespoon cookie scoop or spoon
Wire cooling rack

Ingredients and Helpful Swaps

■ 1 cup unsalted butter, melted and slightly cooled — 227 g
■ 3/4 cup packed light brown sugar — 150 g
■ 1/2 cup granulated sugar — 100 g
■ 2 large eggs — about 100 g without shells
■ 2 teaspoons vanilla extract — 10 mL
■ 2 1/4 cups all-purpose flour — 270 g
■ 1 teaspoon baking soda — 5 g
■ 1/2 teaspoon fine salt — 3 g
■ 2 cups semisweet chocolate chips — about 340 g

How to Make Chocolate Chip Cookies

Prepare the baking sheets. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Mix the butter and sugars. In a large bowl, whisk the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
Add the eggs and vanilla. Whisk in the eggs one at a time, followed by the vanilla extract. Continue whisking until the mixture is smooth and slightly thickened.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
Make the cookie dough. Add the dry ingredients to the wet mixture. Fold with a rubber spatula just until the flour is mostly incorporated. The dough should be thick and soft, not runny.
Add the chocolate chips. Fold in the semisweet chocolate chips until evenly distributed.
Chill the dough. Cover the bowl and refrigerate the dough for 30 minutes. It should become noticeably firmer.
Portion the cookies. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange them on the prepared baking sheets, leaving about 2 inches (5 cm) between portions.
Bake. Bake for 10–12 minutes. The edges should be golden brown and set, while the centers should still look slightly soft and puffy.
Cool and finish. Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely, or enjoy them warm.

Liza

Let the melted butter cool until warm rather than hot before adding the eggs.
For thicker cookies, keep the dough cold and avoid flattening the scoops.

Storage and Make-Ahead Tips

Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies in a freezer-safe airtight container for up to 3 months.
The unbaked dough can be portioned and frozen for up to 3 months.

Liza's Best Kitchen Tips

Measure flour carefully; too much flour can make cookies dry.
Chill the dough if your kitchen is warm or the dough looks unusually loose.
Bake one test cookie first if unsure about spreading.

FAQ

Can I make these cookies without chilling the dough?

Yes, but the cookies will generally spread more and have thinner edges. Chilling for 30 minutes helps produce a thicker cookie with better structure.

Why did my chocolate chip cookies spread too much?

The butter may have been too warm, the dough may have needed more chilling, or the flour may have been undermeasured. Chill the dough longer before baking another batch.

Can I use milk chocolate chips?

Yes. Milk chocolate chips make the cookies sweeter and give them a creamier chocolate flavor.

Can I freeze chocolate chip cookie dough?

Yes. Portion the dough before freezing so individual cookies can be baked as needed.

How do I know when chocolate chip cookies are done?

The edges should be golden and set while the centers still look slightly soft. They will firm up on the baking sheet during the first few minutes of cooling.