Our Favorite Chocolate Chip Cookies

Name: Our Favorite Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 36 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; ¼ teaspoon baking soda; 2 large eggs; 1 teaspoon vanilla extract; 10 tablespoons unsalted butter; ¾ cup granulated sugar; ¾ cup light brown sugar; 8 ounces semisweet chocolate

Classic homemade chocolate chip cookies made with butter, brown sugar, and high-quality semisweet chocolate. These cookies have the perfect chewy texture and rich flavor, making them an irresistible treat for any occasion.

36 servings

53 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups all-purpose flour
•1 teaspoon baking powder
•½ teaspoon kosher salt
•¼ teaspoon baking soda
•2 large eggs
•1 teaspoon vanilla extract
•10 tablespoons unsalted butter
•¾ cup granulated sugar
•¾ cup light brown sugar
•8 ounces semisweet chocolate

Cooking Instructions

1.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
10 min
2.
Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
5 min
3.
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
8 min
4.
Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.
15 min
5.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.
15 min
6.
Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

Cooking Instructions

Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.

10 min

Whisk flour, baking powder, salt, and baking soda in a medium bowl. Lightly beat eggs and vanilla in a small bowl.

5 min

Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.

8 min

Spoon about 12 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Chill dough 15 minutes on baking sheets before transferring to oven to prevent dough from spreading too much as it bakes.

15 min

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 3 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for the third batch of cookies.

15 min

Dough can be made 3 months ahead. Wrap tightly and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.