The Hungry HouseholdCookies › Chocolate Chip Cookies

Chocolate Chip Cookies

By Laura Bennett · Published 2026-07-17 · 2g protein per serving

Stack of chocolate chip cookies with melty chocolate chips

Every family needs one chocolate chip cookie recipe that just works, without needing browned butter or an overnight chill — this is that recipe.

Crispy edges, chewy centers, and a dough that comes together in one bowl in about 15 minutes.

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Pull the cookies while the centers still look slightly underdone — carryover heat on the hot pan finishes them without drying them out.

Overhead plate of chocolate chip cookies with a glass of milk Save this recipe for later — pin it to your cookies board.

Chocolate Chip Cookies

Prep: 15 min Cook: 10 min Total: 25 min Yield: 24 cookies 180 cal · 2g protein

Ingredients

Instructions

  1. 1. Mix dry ingredients

    Whisk together flour, baking soda and salt in a bowl. Set aside.

  2. 2. Cream the butter and sugars

    In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.

    Close-up of chocolate chip cookie showing chewy interior
  3. 3. Add eggs and vanilla

    Beat in the eggs one at a time, then the vanilla, until fully combined.

  4. 4. Combine and add chips

    Gradually mix in the dry ingredients until just combined — don't overmix. Fold in the chocolate chips.

  5. 5. Bake

    Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto a lined baking sheet, spaced 2 inches apart. Bake for 9-11 minutes until the edges are golden but the centers still look slightly underdone.

Tips & Common Questions

Why do my cookies come out flat?

Butter that's too warm or melted spreads too much before the structure sets — make sure it's softened but still cool to the touch, and chill the dough for 30 minutes if your kitchen is warm.

Why does the recipe say to underbake slightly?

Cookies continue cooking on the hot baking sheet after they come out of the oven — pulling them when the center still looks a touch underdone is what keeps them chewy instead of crisp all the way through.

Can I freeze the dough?

Yes — scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.