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Classic Chocolate Chip Cookies
10
min active
·
12
servings
·
25
min total
Buttery cookies with crisp edges, chewy centers, and plenty of chocolate chips.
Avo's Tip
Chill dough for thicker cookies.
Want richer flavor? Brown the butter first (same amount) — it adds a nutty, toffee depth.
Want chewier cookies? Swap all-purpose flour for bread flour.
No chocolate chips? Roughly chop a chocolate bar — any percentage works and creates better puddles.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Freeze dough?
Yes.
Why spread too much?
Butter too warm.
Reduce sugar?
Slightly.
Storage & Reheating
Storage: Store in containter at room temperature for 5 days.
Why It Works
Simple dough and quick baking.
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Ingredients
1
2 1/4 cups flour
2
1 cup softened butter
3
¾ cup granulated sugar
4
2 eggs
5
2 cups chocolate chips
6
¾ cup packed brown sugar
7
½ tsp salt
8
1 tsp baking soda
9
1 tsp pure vanilla extract
Instructions
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
3
Add the eggs and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips.
4
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
5
Bake for 9–11 minutes until the edges are set and lightly golden but the centers still look slightly underdone. Cool on the pan for 5 minutes — they firm up as they cool.
Quick Fixes
Spreading too thin: Chill the dough 30 minutes before baking. Also check that butter wasn't too warm when creaming.
Too cakey: Use melted butter instead of softened for chewier cookies, and don't overmix after adding flour.
ingrediENTS
—
1
2 1/4 cups flour
—
2
1 cup softened butter
—
3
¾ cup granulated sugar
—
4
2 eggs
—
5
2 cups chocolate chips
—
6
¾ cup packed brown sugar
—
7
½ tsp salt
—
8
1 tsp baking soda
—
9
1 tsp pure vanilla extract
instructions
1
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
3
Add the eggs and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips.
4
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
5
Bake for 9–11 minutes until the edges are set and lightly golden but the centers still look slightly underdone. Cool on the pan for 5 minutes — they firm up as they cool.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Classic Chocolate Chip Cookies
10
min active
·
25
min total
·
12
servings
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