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Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy. |

Chocolate Chip Cookies

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 18 minutes
  • Yield: 24-28 cookies
  • Diet: Vegetarian


Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.


  • 1 cup unsalted buttersoftened to room temperature
  • 1 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (plus a little more for the top)


  1. Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
  2. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
  3. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Fold in the chocolate chips.
  4. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball (this will ensure cookies with smooth edges). Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet). If you don't care to have smooth edges, you can just drop the cookie dough onto the baking sheet without smoothing it into a ball.
  5. Bake for 8-10 minutes, until edges just start to brown. DO NOT OVERBAKE. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some extra chocolate chips into the top of the cookies (if desired), and transfer to a wire cooling rack to cool completely.


How to store chocolate chip cookies: Keep leftover cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.

How to freeze chocolate chip cookies: Chocolate chip cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.

How to freeze cookie dough: To freeze chocolate chip cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American