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+ servings
stack of chocolate chip cookies
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5 from 1 vote

Classic Chocolate Chip Cookies

The classic chocolate chip cookie recipe everyone needs in their back pocket! So easy and delicious you won't have to look for another chocolate chip cookie recipe again.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip, Cookie
Servings: 20 cookies
Author: Andrea Mut

Ingredients

  • 1 cup unsalted butter, soft
  • ¾ cup dark brown sugar
  • ½ cup granulated white sugar
  • 1 egg
  • 2 teaspoon pure vanilla extract
  • 1 ¾ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped dark or bittersweet chocolate
  • pinch maldon salt, optional

Instructions

  • 1. In the bowl of a stand mixer place soft butter and both sugars. Using the paddle attachment beat the mixture on medium high until very light and creamy. 1 full minute. Alternatively, beat with an electric hand mixture for the same amount of time. 
  • 2. Add egg and vanilla. Continue beating for another 2-3 minutes to aerate the dough. 
  • 3. In a separate bowl whisk together the flour, baking powder, baking soda and salt. Add to above and mix on low until almost but not quite incorporated. Add chocolate and finish mixing just until all the flour is incorporated.
  • 4. On a cookie sheet lined with parchment paper scoop the dough into balls about the size of a golf ball. Sprinkle with salt if using. Cover with plastic wrap or put in an airtight container and refrigerate for at least one hour.
  • 5. Pre-heat oven to 350 degrees F. Place rack in center of oven. On a cookie sheet lined with parchment paper place dough balls 2"-3" apart. Bake one tray at a time for 18-20 minutes until the edges are golden brown. Let cool on tray for 5 minutes before transferring to a cooling rack. Repeat with remaining trays.

Notes

1. Dough balls can be stored in the fridge in an airtight container or resealable bag for up to one week and in the freezer for up to 3 months. Bake straight from the fridge or freezer increasing the baking time slightly if frozen.
2. Baked cookies can be stored in an airtight container for one week or frozen for 3 months.