The classic: crisp edges, chewy middles and plenty of chocolate.
- Yield:
- 48 cookies
- Time:
- 45 min
- Oven:
- 375°F · 9–11 min
- Baking
- Dessert
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 2 cups semisweet chocolate chips
Cooking at a different temperature?
The recipe says 375°F for 9–11 min.
about 10–12 min
An estimate: start checking early and go by the doneness cues in the steps. Once you enter your temperature, the steps' oven timers use it while this panel is open. More options in the Oven Time Converter.
Instructions
- Heat the oven to 375°F (190°C) and line baking sheets with parchment.
- Whisk the flour, baking soda and salt in a bowl.
- Beat the butter and both sugars until light and creamy, about 2 minutes. Beat in the vanilla, then the eggs one at a time.
- Mix in the flour mixture on low speed until just combined, then stir in the chocolate chips.
- Drop rounded tablespoons of dough about 2 inches (5 cm) apart on the baking sheets.
- Bake until the edges are golden and the centers still look a little soft, 9–11 minutes. Cool on the sheet for 2 minutes, then move to a rack.
Tips
- Chill the dough for at least 30 minutes (or up to 3 days) for thicker cookies with a deeper, toffee-like flavor.
- Freeze scooped dough balls, then bake straight from frozen whenever you want a few cookies; add 1–2 minutes.
- A sprinkle of flaky salt on top before baking makes them taste even better.