These classic chocolate chip cookies are the cookies I make when I don’t feel like experimenting. I spend a lot of time trying a new methods and testing cookies, but sometimes I just want to make a really good batch of cookies.

This is the recipe I reach for 51% of the time. The other 49%, it’s the old-fashioned one, just depends on my mood, haha. Anyway, these homestyle cookies are soft in the middle, a little crisp at the edges, and exactly what you expect from a classic chocolate chip cookie.

Everything about them is simple too. There’s no chilling, no extra steps, no fancy ingredients. They’re perfect for when you just want to make cookies, eat one warm from the pan, and call it a win. There’s very little thinking required.

Why You’ll Love These Classic Cookies

These cookies are easy, reliable, and turn out the way you expect every time. They’re soft in the center, crispy around the edges, and just sweet enough that they don’t require milk (but I’d never turn down a glass). The brown sugar gives them that familiar, slightly old-fashioned texture that we all love in a homestyle cookie, and the chocolate chips are rich and melty, as they should be.

Ingredient Notes

• Use soft, but not overly soft unsalted butter for these cookies. If your butter looks shiny or melty, it’s probably too warm.
• I like to use dark brown sugar in these (and all) chocolate chip cookies. It gives them a little more depth and keeps them softer, but you can use light brown too.
• You can use any kind of milk. It’s just a small amount, but it helps with texture. I add it, but if you skip it, I promise the world won’t end.
• The flaky salt on top is optional, but it’s the thing that makes people pause after the first bite. If you’ve got it, definitely add it.
• You can use whatever chocolate chips you have (or love). I usually grab semi-sweet (because I’m a traditionalist) and call it good. But dark, milk, or even white chocolate are all fair game. Or maybe a little bit of everything if you’re feeling rebellious (I mean, why not?).

Step-By-Step Instructions

1. Preheat the oven to 350°F and line three baking sheets with parchment paper.
2. In a large bowl, cream the butter, sugar, and brown sugar together with an electric mixer on medium speed for 1–2 minutes, until smooth and fluffy.
3. Add the milk, vanilla extract, and egg and mix for another minute, just until combined (don’t go crazy and overmix it).
4. Add the flour, baking soda, and sea salt, and mix just until the flour is mostly incorporated, with a few dry streaks remaining (it should look crumbly).
5. Switch to a spatula and fold in the chocolate chips until the dough comes together.
6. Scoop the dough using a 3 tablespoon cookie scoop and place on the prepared baking sheets about 2 inches apart.
7. Lightly sprinkle the tops with flaky sea salt, if you’re using that.
8. Bake the cookies for 11–12 minutes, rotating the pan halfway through, until the edges are lightly golden and the centers are just set.
9. Let the cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely. They’ll continue to settle as they cool.
10. Store the cookies in an airtight container for up to 5 days, or freeze for up to 3 months.

Recipe Tips & Notes

• If your butter is too soft (or melted), the cookies will spread more than intended. You want it soft enough to press, but not shiny or greasy.
• Make sure to spoon and level the flour. If your cookies ever turn out thick and dry, it’s usually because of too much flour.
• Don’t overmix once the flour goes in. That’s what keeps them tender instead of tough (like a hockey puck).
• If your dough feels really soft, you can chill it for a bit. I don’t usually bother, but if you do, remember it will make the cookies thicker.
• Bake the cookies just until the centers look set. If you wait for them to look fully done in the oven, they’ll be way overbaked by the time they cool.
• Press a few extra chocolate chips into the tops of the cookies before baking to make them look a little nicer, if you care about that sort of thing, haha.
• You can make smaller cookies by using a 1.5 tablespoon scoop. Make sure to reduce the bake time to 9–10 minutes. You’ll get twice as many cookies (probably about 28).

Storage Recommendations

Store these cookies in an airtight container at room temperature for up to 1 week. They also freeze really well. You can freeze the baked and cooled cookies in an airtight container for up to 3 months. You can also scoop the dough into balls and freeze them until solid. Then, you can bake them directly from frozen, just remember to add 1–2 extra minutes to the bake time.