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.
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.
Pull the cookies while the centers still look slightly underdone — carryover heat on the hot pan finishes them without drying them out.
Save this recipe for later — pin it to your cookies board.
Whisk together flour, baking soda and salt in a bowl. Set aside.
In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then the vanilla, until fully combined.
Gradually mix in the dry ingredients until just combined — don't overmix. Fold in the chocolate chips.
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.
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.
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.
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.