The Perfect Chocolate Chip Cookie

Golden edges, soft centers, pools of semisweet chocolate, and that unmistakable fresh-cookie smell. These are the classic chocolate chip cookies you want when the cookie jar is looking suspiciously empty.

Recipe at a Glance

• Prep: 15 minutes
• Cook: 10 to 12 minutes
• Bake: 10 to 12 minutes
• Chill: Optional 30 to 60 minutes
• Rest: A few minutes on the baking sheet
• Total: About 30 minutes, or about 1 hour with optional chilling
• Servings: About 24 cookies
• Difficulty: Easy

Ingredients

• 1 cup softened unsalted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1 tablespoon salt
• 3 cups all-purpose flour
• 2 cups semisweet chocolate chips

How to Make Chocolate Chip Cookies

1. Prepare the oven. Heat the oven to 350°F. Line baking sheets with parchment paper.
2. Cream the butter and sugars. Beat softened butter, granulated sugar, and brown sugar for 2 to 3 minutes, until lighter and creamy. Softened means cool and pliable, not melted.
3. Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl between additions. Mix in vanilla.
4. Activate the baking soda. Stir the baking soda into the hot water, then add that mixture and the salt to the bowl.
5. Add flour. Mix in the flour gradually and stop as soon as the dry streaks disappear. Overmixing can make cookies tough.
6. Add chocolate. Fold in the semisweet chocolate chips evenly.
7. Portion. Scoop generous tablespoon-sized portions onto the prepared sheets, leaving space between cookies because they spread.
8. Optional chill. For thicker cookies, chill the dough 30 to 60 minutes before baking.
9. Bake. Bake for 10 to 12 minutes. The edges should be golden while the centers still look slightly soft.
10. Rest and assemble. Let cookies sit on the baking sheet for several minutes, then move them to a cooling rack. Serve warm or completely cooled.

Tips and Troubleshooting

• Cookies spread too much: Chill the dough and confirm the butter was softened rather than melted.
• Cookies are too puffy: Check the flour measurement. Too much flour can make cookies thick and cakey.
• Cookies are hard: Remove them while the centers still look slightly soft. They continue setting as they cool.
• Uneven cookies: Use a cookie scoop so portions are similar in size and finish at the same time.

Substitutions

• Use chocolate chunks in place of semisweet chips.
• Use dark or milk chocolate if you prefer a different flavor.
• For dairy-free baking, use a plant butter that works for cookies and check all packaged labels.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. Warm one for about 8 to 10 seconds in the microwave if you want a softer fresh-baked texture. Freeze baked cookies for up to 3 months. For dough, scoop portions, freeze until firm, then store in a freezer bag and bake from frozen, adding about 1 to 2 minutes.

Frequently Asked Questions

Do I have to chill the dough?

No. The cookies can be baked without chilling. Chilling is useful when you want thicker cookies and less spreading.

Can I use chocolate chunks?

Yes. Chopped semisweet, dark, or milk chocolate works beautifully.

Why use brown and white sugar?

Granulated sugar encourages spread and crisp edges, while brown sugar adds moisture, chewiness, and caramel flavor.

Shop This Recipe

• Cookie scoop
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