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A bunch of cookies laying on an old baking sheet with a spatula.
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4.72 from 14 votes

Classic Chocolate Chip Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 cookies
Calories 226kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar (light or dark, packed)
  • 1 tsp milk (any kind, or omit)
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 cups flour (all-purpose, spooned and leveled)
  • 3/4 cup chocolate chips (dark, semi-sweet, or milk)
  • Flaky sea salt (optional, for topping)

Instructions

  • Preheat the oven to 350°F and line your baking sheets with parchment paper.
  • In a large bowl, cream the butter, sugar, and brown sugar together for 1–2 minutes, until smooth and fluffy.
  • Add the milk, vanilla, and egg and mix just until combined. Don’t overmix here. you’re just bringing it together.
  • Add the flour, baking soda, and salt. Mix until the flour is mostly incorporated, with a few dry streaks remaining.
  • Switch to a spatula and fold in the chocolate chips until the dough comes together.
  • Scoop using a 3 tablespoon scoop and place cookies about 2 inches apart on the baking sheet.
  • Lightly sprinkle the tops of the cookies with a few flakes of sea salt (optional).
  • Bake for 11–12 minutes, rotating the pan halfway through, until the edges are lightly golden and the centers are just set.
  • Let them cool on the pan for 5 minutes before moving to a wire rack to cool completely. They’ll settle and flatten as they cool.
  • Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
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.
  • Don’t overmix once the flour goes in. That’s what keeps the cookies tender instead of tough.
  • If your dough feels very soft, you can chill it for 30–60 minutes. Not required, but it will give you slightly thicker cookies.
  • Bake just until the centers look set. If you wait for them to look fully done in the oven, they’ll be overbaked by the time they cool.
  • A few extra chocolate chips pressed into the tops before baking makes them look a little nicer, if you care about that sort of thing.
Nutrition
Serving: 1 cookie | Calories: 226kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 131mg | Potassium: 87mg | Fiber: 1g | Sugar: 18g | Vitamin A: 225IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 1mg