There is a reason classic chocolate chip cookies never really go out of style. They’re simple, familiar, and exactly the kind of recipe people come back to when they want something comforting and dependable. These cookies have crisp golden edges, soft centers, and plenty of melty chocolate in every bite.
This is the kind of baking recipe that feels easy in the best possible way. The dough comes together with basic pantry ingredients, the flavor is warm and buttery, and the finished cookies feel right at home whether you’re baking for a weekend treat, sharing with friends, or just wanting something sweet in the kitchen.
If Joyvela is about approachable recipes you’ll actually want to make again, this one fits perfectly. It’s a classic for a reason.
Recipe Card
Classic Chocolate Chip Cookies
Description
Warm, buttery chocolate chip cookies with crisp edges, soft centers, and plenty of chocolate. This is an easy, dependable cookie recipe you’ll want to keep on repeat.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Serves
Makes about 24 cookies
Category
Desserts
Cuisine Type
American
Diet
Vegetarian
Calories
Approx. 220 per cookie
Health Information
Protein: 2 g
Carbohydrates: 29 g
Fat: 11 g
Fiber: 1 g
Sugar: 18 g
Sodium: 140 mg
Health note: A classic homemade dessert meant for sharing and enjoying. For a smaller portion, make slightly smaller cookies or serve alongside fruit or coffee.
Nutrition information is an estimate and may vary depending on ingredients, brands, and portion size.
Equipment
Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Measuring cups and spoons
Spatula
Baking sheet
Parchment paper
Cooling rack
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Add the eggs one at a time, mixing well after each one. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chocolate chips with a spatula.
Scoop the dough into rounded tablespoons and place them on the prepared baking sheet, leaving space between each cookie.
Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Recipe Notes
Do not overbake if you want soft centers.
For thicker cookies, chill the dough for 20 to 30 minutes before baking.
A mix of semisweet and dark chocolate works beautifully here.
Store in an airtight container at room temperature for up to 4 days.