Name: Classic Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter barely melted but not too hot; ¾ cup light brown sugar packed; ⅔ cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon apple cider vinegar; 1 large egg; 2 cups semisweet chocolate chips (half chips and half chunks optional); Coarse sea salt for sprinkling

Jump to Recipe· 4.6 from 6 reviews

If there’s one cookie recipe that never fails to bring a smile to everyone’s face, it’s this Classic Chocolate Chip Cookies Recipe. I’ve been making these for years, and honestly, they’re my go-to when I want that perfect balance of chewy, gooey, and just a little crispy around the edges. Whether you’re baking for your family, a last-minute guest, or just because you need a sweet pick-me-up, this recipe is absolutely fan-freaking-tastic. Stick around—I’m sharing all the secrets, tips, and personal tweaks to help you bake your best batch yet.

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Why This Recipe Works

Perfect Butter Texture: Using butter that’s barely melted offers the perfect chewiness without greasiness.
Balance of Sugars: The combo of light brown and granulated sugar creates that ideal caramel flavor and texture contrast.
Sea Salt Finish: Sprinkling coarse sea salt after baking elevates the chocolate and adds a fun, unexpected pop.
Short Baking Time: Baking just until edges brown keeps centers soft — no dry cookies here!

Classic Chocolate Chip Cookies, homemade chocolate chip cookies, chewy chocolate chip cookies, easy cookie recipe, best chocolate chip cookies - The image shows three chocolate chip cookies stacked on top of each other. Each cookie has a golden-brown edge with a soft, light tan center filled with melted dark brown chocolate chips. The cookies are placed on light brown parchment paper, spread on a smooth white marbled surface. The top cookie is in focus, showing its bumpy and slightly chewy texture with chocolate chips scattered unevenly across its surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Classic Chocolate Chip Cookies Recipe is really in how these ingredients pair to build flavor, texture, and that nostalgic cookie taste. Each plays a unique role, and I like to use high-quality ingredients for the best results.

All-purpose flour: The foundation of any cookie dough, it’s sturdy but forgiving enough to give you that soft, chewy texture you crave.
Baking soda: This little leavening agent spreads the cookies just enough to get that lovely thin edge without flattening them completely.
Salt: A pinch in the dough enhances sweetness, and the coarse sea salt on top adds a gourmet touch.
Butter: Barely melted butter is key—too hot and it changes the dough consistency, too cold and it’s hard to mix. I always let it soften just enough to stir smoothly.
Light brown sugar: Adds moisture and a rich, caramel-y flavor that makes the cookies chewy.
Granulated sugar: For that slight crispness in the cookie edges.
Vanilla extract: Trust me, pure vanilla makes a world of difference, adding warmth and complexity.
Apple cider vinegar: This might surprise you—it subtly tenderizes the dough and balances the sweetness without tasting vinegary at all!
Egg: Binds everything together while adding richness.
Semisweet chocolate chips and chunks: I mix half chips and half chunks—this combo gives you those pockets of gooey melting chocolate AND little bites of thick chocolate.
Coarse sea salt: Sprinkled right after baking, it brightens flavors and adds a grown-up twist that keeps everyone coming back for more.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this Classic Chocolate Chip Cookies Recipe because it’s a blank canvas for fun twists and personal touches. You’ll find your own favorite combo as you experiment—and trust me, that’s part of the fun!

Variation: Sometimes I swap out half the chocolate chips for chopped toasted nuts—like pecans or walnuts—for an extra crunch and nutty flavor. It’s my go-to when I’m baking for friends who like something a little different.
Dietary tweaks: You can try using a mix of half oat flour for some chewiness or replace the butter with coconut oil for a dairy-free option, but keep in mind this will slightly change the texture.
Seasonal spin: Around the holidays, I add a pinch of cinnamon or pumpkin pie spice to the dough, which warms up the flavor and feels festive.
Difficulty level: This recipe is super forgiving even for beginner bakers. Just don’t skip the cooling step—I’ve got tips below on why it matters.

Step-by-Step: How I Make Classic Chocolate Chip Cookies Recipe

Step 1: Prep Your Ingredients and Oven

First things first, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper—it prevents sticking and makes clean-up a breeze. While the oven warms, get your butter ready: melt it just enough so it’s soft but not hot. You can microwave in bursts of 10 seconds, stirring each time. This is super important because too hot butter will mess with your dough consistency and texture.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking soda, and salt. Mixing these well ahead helps you avoid pockets of baking soda that can cause uneven rising or bitter spots in your cookies.

Step 3: Cream Butter and Sugars

In a large bowl, beat the barely melted butter with both the brown and granulated sugars until smooth and creamy. I usually use a hand mixer here for speed, but a sturdy whisk works too if you don’t mind the arm workout! Add vanilla extract and apple cider vinegar next—vinegar might seem odd, but it balances sweetness and acts as a mild tenderizer.

Step 4: Add the Egg

Beat in the egg just until combined—overmixing here isn’t necessary. The egg is what gives the dough structure and adds richness, so be gentle.

Step 5: Combine Dry and Wet Ingredients

Slowly add your flour mixture to the wet ingredients, stirring just until you no longer see streaks of flour. Overmixing will toughen the cookies, so once it’s combined, stop.

Step 6: Fold in the Chocolate

Now the fun part—stir in your chocolate chips and chunks. I love that mix because the chunks create gooey pockets, and chips keep them pretty and classic looking. Feel free to use all chips if you prefer!

Step 7: Scoop and Bake

Use a large cookie scoop (about 2 rounded tablespoons) to drop dough balls onto your parchment-lined sheet, spacing them 3 inches apart so they have room to spread. Bake for 8 to 10 minutes. You’ll notice the edges turn light brown while the centers still look soft and slightly underdone—this is exactly what you want.

Step 8: Salt and Cool

Immediately when the cookies come out of the oven, sprinkle a pinch of coarse sea salt on each. Let the cookies cool on the baking sheet for 10 minutes—that helps them firm up to the perfect chewy texture before you move them to a wire rack to cool completely. Don’t rush this step; I learned the hard way that moving them too soon means breaking warm cookies all over your kitchen!

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Tips from My Kitchen

Butter Temperature Matters: Once, I melted my butter too much and ended up with flat, greasy cookies—softened, barely melted butter keeps them thick and chewy.
Don’t Skip the Sea Salt: Those few grains on top brighten the sweetness and give a complex flavor contrast that takes these cookies from homemade to bakery-level.
Cooling is Key: Leaving cookies on the hot sheet lets them finish cooking gently and helps them stay soft, so patience really pays off.
Scoop Consistency: I prefer a large cookie scoop for uniformity, which means even baking and consistent texture every time.

How to Serve Classic Chocolate Chip Cookies Recipe

Garnishes

I’m all about those coarse sea salt crystals sprinkled right after baking—that salty crunch is my absolute favorite finish. Sometimes, if I’m feeling extra fancy, a light drizzle of melted dark chocolate elevates them for parties or dessert platters.

Side Dishes

These cookies are fantastic with a cold glass of milk, but I’ve also enjoyed them alongside a scoop of vanilla ice cream for a quick homemade dessert. Fresh fruit like berries balances the richness nicely for an afternoon treat too.

Creative Ways to Present

For birthdays or holidays, I like stacking the cookies into a rustic “cookie cake” and tying it with a festive ribbon—it’s impressive, easy, and super tasty. Individually, pairing them with a small jar of homemade hot cocoa mix makes a heartwarming gift.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, layering the cookies between sheets of parchment paper to keep them from sticking together. They stay fresh and chewy for about 4-5 days, but honestly, they rarely last that long in my house!

Freezing

I’ve had great success freezing the dough balls on a baking tray, then transferring them to a freezer bag. When you’re ready, bake them straight from frozen with an extra minute or two added to baking time. This is a lifesaver for busy weeks or unexpected cookie cravings.

Reheating

To reheat, I pop the cookies in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This warms the chocolate and refreshes that just-baked softness without drying the cookies out.

FAQs

Can I use salted butter instead of unsalted for this Classic Chocolate Chip Cookies Recipe?

You can, but be cautious when adding salt to the dough. Since salted butter already contains salt, reduce or omit the salt in the recipe to avoid overly salty cookies.
Why do you add apple cider vinegar in this cookie recipe?

The apple cider vinegar reacts subtly with the baking soda to help tenderize the cookies, giving them a softer bite and balancing the sweetness without any vinegar taste.
How can I prevent my chocolate chips from sinking to the bottom?

Make sure your dough isn’t too thin or runny. Chilling the dough for 30 minutes before scooping helps the chocolate chips stay evenly distributed and prevents sinking.
What if my cookies spread too much?

Try chilling your dough before baking and check that your baking soda is fresh. Also, confirm that your butter isn’t too warm or melted, as that can cause excess spreading.
Can I make these cookies gluten-free?

You can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Just keep in mind texture might vary slightly depending on the blend used.

Final Thoughts

This Classic Chocolate Chip Cookies Recipe isn’t just a dessert; it’s a warm hug on a baking sheet that brings back memories of family kitchens and cozy afternoons. Every batch I make reminds me why these simple cookies have stood the test of time—easy to make, endlessly delicious, and full of love. I hope you enjoy making and sharing them as much as I do. Trust me, once you try this recipe, it’ll become a staple in your kitchen too!