Old-Fashioned Chocolate Chip Cookies

Course Sweets & Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 204kcal

Author Kristine Underwood

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, cream together the butter, sugar, and brown sugar for 2–3 minutes, until smooth and slightly lighter in color.
Add the egg and vanilla extract and mix just until combined.
In a separate bowl, whisk together the flour, sea salt, and baking soda.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix when you add the flour beacuse we're going to mix it again when we fold in the chocolate chips.
Fold in the chocolate chips and let the dough sit for 10–15 minutes while the oven finishes preheating.
Using a 2 tablespoon cookie scoop, scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Gently press the tops of the dough balls for a more classic, slightly flatter cookie.
Bake for 10–12 minutes, rotating the pans halfway through, until the edges are set and lightly golden and the centers still look slightly soft.
Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. A light tap of the pan on the counter will help settle the centers.
Transferring to a wire rack to cool completely.
Store cookies in at room temperature in an airtight container for up 1 week or freeze for up to 3 months.

These cookies bake up a little thinner with soft, chewy centers and lightly crisp edges and that’s exactly how they’re meant to be.
Make sure to spoon and level the flour. Too much flour will make the cookies dense and they won’t spread enough to be thin (they’ll be more hocky puck style).
This recipe has slightly more salt to help balance the sweetness and really bring out the chocolate flavor.
Don’t skimp, but also don’t overdo the chocolate chips. 3/4 cup is the perfect amount to keep the dough balanced without being overloaded.
While the recipe calls for semi-sweet chocolate chips for that classic flavor, you can use any kind of chocolate you love.
Don’t overbake the cookies or they’ll dry out and be very crispy. The centers should still look slightly soft when you pull them out. They’ll continue to set up as they cool.