My kids can hear the mixer from the other room. They come padding into the kitchen before the first tray even goes in, hoping for a spoonful of dough.

This is the cookie I have made more than any other, the one I know by heart now. Soft in the middle, a little chewy at the edge, with pools of chocolate that stay melty if you catch one warm.

I keep a bag of chocolate chips in the pantry at all times for exactly this reason. Some afternoons just call for the smell of butter and brown sugar, and a plate of cookies cooling on the counter.

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Why You’ll Love This Chocolate Chip Cookies

One bowl and a hand mixer, no fancy equipment.
Soft, chewy centers with crisp golden edges every batch.
Made from pantry staples you probably already have.
The dough freezes well, so you can bake two now and save the rest for later.

Ingredients for Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz) semi-sweet chocolate chips

How to Make Chocolate Chip Cookies

Heat your oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla until the mixture is light and fluffy, about 2 minutes. It should look pale and creamy, not grainy.
Add the eggs one at a time, beating well after each so the batter stays smooth.
Add the flour mixture in two or three additions, mixing on low just until you no longer see dry flour. Stop there so the cookies stay tender.
Stir in the chocolate chips by hand until they are spread through the dough.
Drop rounded tablespoons of dough onto the sheets, about 2 inches apart so they have room to spread.
Bake for 9 to 11 minutes, until the edges are golden but the centers still look soft and a little underdone. They firm up as they cool.
Let the cookies sit on the sheet for 5 minutes, then move them to a rack. This rest is what keeps the middles chewy.

Tips

For thicker cookies, chill the dough in the fridge for 30 to 60 minutes before baking. Cold butter spreads slower in the oven.
Pull the trays when the centers still look soft. Cookies that look done in the oven turn hard on the counter.
Let the butter and eggs come to room temperature first. They blend more evenly and the cookies bake up taller.
Spoon the flour into your measuring cup and level it off. Scooping straight from the bag packs in too much and dries out the dough.
To freeze, scoop the dough into balls, freeze them solid on a tray, then bag them. Bake from frozen and add a minute or two.

Frequently Asked Questions

Can I use salted butter? Yes. Cut the added salt down to 1/2 teaspoon so the cookies are not too salty.

Why are my cookies flat? Usually the butter was too warm or melted, or the dough went onto a hot tray. Chill the dough and always start with a cool sheet.

How do I keep them soft for days? Store them in an airtight container with a slice of sandwich bread. The cookies pull moisture from the bread and stay soft.

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