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Classic chocolate chip cookies with crisp edges and soft centers stacked together with melted chocolate visible. Perfect example of homemade chocolate chip cookies.

Chocolate Chip Cookie

Olivia Carter
These are your dream soft, chewy homemade chocolate chip cookies with that killer crisp edge and gooey melty centers—whip 'em up from scratch in under 30 minutes, no fancy mixer or required chilling drama (but an optional chill takes flavor over the top). Total classic American hug-in-cookie-form.​
Print Recipe Pin Recipe
10 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
COST Around $4–6 bucks
Course Dessert
Cuisine American
Keyword chocolate chip cookie
Servings 24 cookies
Calories 140 kcal

Equipment

  • Big mixing bowl
  • Whisk or spoon
  • Baking sheet
  • Cookie scoop or spoon
  • Your oven

Ingredients
  

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup semisweet chocolate chips

Instructions
 

  • Crank the oven to 375°F (190°C). Line baking sheets with parchment—no mess drama.
  • In a big bowl, mash softened butter, white sugar, and brown sugar till creamy (2–3 min by hand, arm workout!).
  • Stir in the vanilla and egg till smooth as butter.
    Butter and sugar being mixed together in a bowl as the first step in making chocolate chip cookie dough.
  • Dump in the flour, baking soda, and salt—just mix till the streaks are gone, no overkill (tough cookies suck). Fold in those chips.
    Flour being gently folded into cookie dough to create a smooth chocolate chip cookie batter.
  • Scoop 1.5–2 tbsp dough balls, and space 'em 2 inches apart (they spread, greedy things).
    Chocolate chip cookie dough balls spaced on a baking sheet ready for the oven.
  • Bake 10 min till edges are golden and middles still soft—cool on the sheet 5 min, then move to a rack. Thicker? Chill the dough overnight first for a bakery-style upgrade. Easy win!​
    Freshly baked chocolate chip cookies cooling on a rack with soft centers and golden edges.

Notes

  • Chewier? More brown sugar or an overnight chill—flavors party while you sleep.
  • Don't overbake or kiss gooey goodbye; oven heat finishes the job.
  • Stash in a tin for 5 days or freeze balls for “fresh” anytime (lazy genius move).
  • High up? Cut sugar a tad and add a bit more flour. Nut-free? Skip 'em. These nails that bakery-style dream every time.

Nutrition (Per cookie, give or take for 24)

  • Calories: 140 (worth every bite)
  • Fat: 7 g (Saturated: 4 g—blame the butter)
  • Carbs: 18 g (Sugar: 11 g—guilty pleasure)
  • Protein: 2 g
  • Sodium: 90 mg