Ooey gooey chocolate chip cookies of your dreams! If you're looking for the perfect soft on the inside crisp on the outside cookies, this is the recipe for you. These are a classic chocolate chip cookie recipe that you'll find yourself baking over and over again!
Who doesn't love a good chocolate chip cookie? These cookies are phenomenal every time.
They come together in one bowl, and are ready to go in under 30 minutes start to finish.
They've got gooey centers and crisp edges and will have you coming back for more every time.
For more cookie recipes, try Toblerone Chocolate Chip Cookies, Small Batch Brown Butter Chocolate Chip Cookies, and Mini M&M Cookies.
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Why this recipe works
- Easy to make - They are ready to go in under 30 minutes!
- Gooey cookies - Soft centers full of chocolate in every bite.
- Store-bought - These cookies taste like the Tollhouse cookie dough but better!
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
Butter - I always use unsalted. This will be melted.
Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
Chocolate chips – Semi-sweet chocolate chips are used in this recipe. They are added both into the cookie dough and on top of the cookies after baking. You can also use milk or dark chocolate chips, or a chopped up chocolate bar.
Sea salt - I like sprinkling the cookies with a bit of maldon sea salt after they're out of them oven. It really balances the sweetness and brings them to that next level bakery style cookie!
Vanilla - Using a good quality vanilla is key to adding flavour to the cookies!
White sugar - Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Step by step instructions
Here is how to make and bake these classic chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Line your baking tray with parchment paper and set aside.
Step 2 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.
Step 3 – Add in dry ingredients. Fold in flour, baking soda, and salt.
Step 4 – Add in chocolate chips. Next, add in the semi-sweet chocolate chips. Use a rubber spatula to fold them in.
Step 5 – Scoop the dough. I used a 2 tbsp cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray.
Step 6 – Bake the cookies. Bake the cookies for 12-15 minutes. Please make sure not to overbake! Even if they look soft and underbaked, they will continue to bake as they cool on the hot baking tray! Mine took 14 minutes exactly. Sprinkle with flakey sea salt and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Use good quality chocolate chips. This will make a huge difference in how your cookies look and taste!
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
My cookies didn't spread at all?
This means that you over-measured your flour. Please make sure to use a gram scale for the most accurate measurements while baking!
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Classic Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/3 cup dark brown sugar
- 1/3 cup white sugar
- 1 egg room temperature
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.
- Into a large bowl, whisk the brown sugar, white sugar, and melted butter.1/2 cup butter, 1/3 cup dark brown sugar, 1/3 cup white sugar
- Add in egg and vanilla and continue whisking.1 egg, 1 tsp vanilla
- Add in flour, baking soda, and salt. Fold until a soft dough forms.3/4 tsp baking soda, 1 1/2 cups all-purpose flour, 1/4 tsp salt
- Mix in chocolate chips.1/2 cup semi-sweet chocolate chips
- Scoop 6 cookie dough balls and place on the prepared cookie sheet.
- Bake for 12-15 minutes. Mine took 14 minutes. The cookies will be ready when the edges are a light brown, but the inside will look very soft. Remember not to over-bake! They continue to bake as they cool on the hot tray. Remove from oven and add a few more chocolate on top if desired. Sprinkle flakey sea salt (optional but recommended).
- Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!
Dale says
I made these according to the recipe, but I had to double the amount of butter and it was still too dry. I had to form the balls by hand and it made 12 cookies. They taste pretty good but not the best that I have made. There just wasn't enough liquid in the recipe for some reason
Ania says
Hi Dale! I'm sorry to hear that the cookie dough turned out dry after doubling the recipe. It sounds like to many dry ingredients were added in - did you use a gram scale? It's very easy to over-measure flour if you don't use one. I'm glad to hear they still tasted good though. Thanks for sharing 🙂