YumVerseEats
Desserts and Treats
Classic Chocolate Chip Cookies
Soft-centered chocolate chip cookies with crisp edges and rich chocolate in every bite.
RECIPE AT A GLANCE
10
min
Active Time
25
min
Total Time
12
SERVINGS
Oven
METHOD
Why It Works
Simple dough and quick baking.
Ingredients
Seasoning
• 2¼ cups flour
• 1 cup softened butter
• ¾ cup granulated sugar
• 2 eggs
• 2 cups chocolate chips
• ¾ cup packed brown sugar
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp pure vanilla extract
How to Make It
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.
How to Make It
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.
Ingredients
Seasoning
• 2¼ cups flour
• 1 cup softened butter
• ¾ cup granulated sugar
• 2 eggs
• 2 cups chocolate chips
• ¾ cup packed brown sugar
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp pure vanilla extract
Storage & Reheat
Store:
Store in containter at room temperature for
Reheat:
Swaps
No chocolate chips? Use the same weight of chopped semisweet chocolate; it will melt more into the cookies.
Avo's Tip
Want richer flavor? Brown the butter first (same amount) — it adds a nutty, toffee depth.
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.
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.
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