---
title: "Perfect Chocolate Chip Cookies"
slug: "chocolate-chip-cookies"
date: "2026-02-08"
lastUpdated: "2026-02-08"
category: "desserts"
tags: ["cookies", "chocolate", "baking", "dessert", "american"]
cookTime: 12
prepTime: 15
servings: 24
author: "pws"
description: "Classic chewy chocolate chip cookies with crispy edges and gooey centers, loaded with chocolate chips."
featured: true
display: false
displayPhoto: "./assets/not-found.svg"
---

# Perfect Chocolate Chip Cookies

The ultimate chocolate chip cookie recipe that delivers crispy edges, chewy centers, and loads of melty chocolate chips in every bite. This recipe has been tested and perfected to create bakery-style cookies at home.

## Photos

![Stack of chocolate chip cookies](./assets/not-found.svg)
*A stack of golden-brown cookies showing the perfect texture*

![Cookie broken in half showing chocolate](./assets/not-found.svg)
*Gooey chocolate chips and perfect chewy texture*

![Cookies cooling on a wire rack](./assets/not-found.svg)
*Fresh from the oven with melted chocolate*

![Single cookie on plate with milk](./assets/not-found.svg)
*The perfect cookie and milk pairing*

## Ingredients

### Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt

### Wet Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract

### Mix-ins
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (170g) milk chocolate chips (optional, for extra chocolate)
- Flaky sea salt for topping (optional)

## Instructions

### Prepare
1. Preheat oven to 375°F (190°C). Line two baking sheets with **parchment paper**.
2. In a medium bowl, whisk together **flour**, **baking soda**, and **salt**. Set aside.

### Make the Dough
3. In a large bowl or stand mixer, beat softened **butter** with both **sugars** on medium speed for 2-3 minutes until light and fluffy.
4. Beat in **eggs** one at a time, then add **vanilla extract**. Mix until well combined, scraping down the sides of the bowl.
5. With mixer on low speed, gradually add the **flour** mixture. Mix just until no flour streaks remain (don't overmix).
6. Use a spatula or wooden spoon to fold in **chocolate chips** until evenly distributed.

### Chill (Important!)
7. Cover bowl with **plastic wrap** and refrigerate for at least 30 minutes (or up to 72 hours for even better flavor). Cold dough = thicker cookies!

### Bake
8. Use a cookie scoop or tablespoon to form balls (about 2 tablespoons each). Place 2 inches apart on prepared baking sheets.
9. If using, sprinkle a tiny pinch of **flaky sea salt** on top of each dough ball.
10. Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
11. Let cookies cool on the baking sheet for 5 minutes (they'll continue to set), then transfer to a wire rack.

### Serve
12. Serve warm or at room temperature. Best enjoyed with cold **milk**!

## Notes

### Tips for Success
- **Room temperature ingredients**: Softened butter and eggs create the best texture
- **Don't skip chilling**: Cold dough prevents spreading and creates thicker cookies
- **Underbake slightly**: Cookies will look underdone but will set as they cool
- **Use parchment paper**: Prevents sticking and promotes even browning
- **Measure flour correctly**: Spoon and level flour, don't pack it

### Storage & Freezing
- **Room temperature**: Store in an airtight container for up to 5 days
- **Refresh**: Warm in a 300°F oven for 3-4 minutes to restore chewiness
- **Freeze dough**: Scoop dough balls and freeze for up to 3 months. Bake from frozen, adding 1-2 minutes
- **Freeze baked cookies**: Freeze baked cookies for up to 2 months

### Variations
- **Brown butter cookies**: Brown the butter for a nutty, caramel flavor
- **Thick and bakery-style**: Increase flour to 2 1/2 cups and chill overnight
- **Double chocolate**: Add 1/4 cup cocoa powder to dry ingredients
- **Mix-ins**: Try nuts, toffee bits, or different chocolate varieties
- **Giant cookies**: Use 1/4 cup dough per cookie, bake 14-16 minutes

### Science Behind the Recipe
- **Brown sugar**: Creates chewiness and moisture
- **Granulated sugar**: Creates crispy edges
- **Baking soda**: Promotes spreading and browning
- **Chilling**: Allows flour to hydrate and flavors to develop
- **Underbaking**: Keeps centers soft and gooey

## References

- Based on the classic Nestlé Toll House recipe
- Chilling technique from *The Food Lab* by J. Kenji López-Alt
- Brown butter variation inspired by *BraveTart* by Stella Parks
- Tested with feedback from family and friends over multiple batches
