My Favorite Chocolate Chip Cookies
There's something special about a classic chocolate chip cookie fresh from the oven. These cookies have crisp edges, soft, chewy centres, and plenty of chocolate in every bite. They're simple to make with everyday ingredients and are perfect for lunchboxes, afternoon coffee breaks, or sharing with family and friends. Add cocoa nibs for a little extra crunch and rich chocolate flavour, or keep them classic with chocolate chips alone.
Prep time
No prep
Cook time
8–10 min
Serves
24–28 cookies
Ingredients
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- 1 cupbutter, softened
- ½ cupgranulated sugar
- ½ cuppacked brown sugar
- 1½ tsppure vanilla extract
- 2 largeeggs, room temperature
- 2¼ cupsall-purpose flour
- 1 tspbaking soda
- 1 tspsalt (omit if using salted butter)
- 1½ cupschocolate chips
- ½ cupcocoa nibs (optional)
Ingredients
- 1 cupbutter, softened
- ½ cupgranulated sugar
- ½ cuppacked brown sugar
- 1½ tsppure vanilla extract
- 2 largeeggs, room temperature
- 2¼ cupsall-purpose flour
- 1 tspbaking soda
- 1 tspsalt (omit if using salted butter)
- 1½ cupschocolate chips
- ½ cupcocoa nibs (optional)
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened butter, granulated sugar, brown sugar, vanilla, and eggs until the mixture is very light, fluffy, and well combined.
- 3
In a separate bowl, whisk together the flour, baking soda, and salt.
- 4
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing.
- 5
Fold in the chocolate chips and cocoa nibs, if using.
- 6
Using a 1½-inch cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 7
Bake for 8–10 minutes, or until the edges are lightly golden and the centres still look slightly underbaked. Don't be tempted to overbake them — they'll continue to set as they cool.
- 8
Let the cookies rest on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Melissa's Notes
**Quick room-temperature egg trick:** If you forget to take your eggs out ahead of time, place them in a bowl of hot tap water (not boiling) for about 2 minutes. This quickly brings them close to room temperature without risking cooking the eggs.
If using salted butter, omit the additional salt from the recipe.
Cocoa nibs add a wonderful crunch and rich chocolate flavour, but they're completely optional. Chopped walnuts or pecans also make a delicious addition.
For the softest cookies, remove them from the oven when the centres still look just slightly underbaked. They'll finish baking on the hot cookie sheet as they cool.
Nutrition Information
Per cookie — based on 26 cookies
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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