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Classic Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Heather | Browned Butter Blondie
  • Prep Time: 10 mins + chill time
  • Cook Time: 10 mins
  • Total Time: 20 mins + chill time
  • Yield: 20 1x
  • Category: Cookies


A thick and chewy, melt in your mouth delicious cookie that requires only a handful of basic ingredients. A tried and true classic chocolate chip cookie that every baker needs in their back pocket.


  • 1 cup (226 g) unsalted butter, room temperature
  • 1/2 cup, minus 1 TBSP (87 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar
  • 1 egg, room temperature
  • 1 1/2 tsp vanilla
  • 1 cup plus 2 TBSP all purpose flour (140 g), spooned and leveled
  • 1 cup bread flour (125 g), spooned and leveled
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 cups chocolate chips, I use a combination of bittersweet, semisweet and dark chocolate chips


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars on high speed until pale in color and light and fluffy. About three minutes.
  2. Add egg and vanilla and mix on low until combined.
  3. In a separate bowl, combine flours, baking soda and salt. Whisk to mix together.
  4. Slowly add flour mixture to butter and sugar mixture with mixer on low speed.
  5. Stop mixer once flour is mostly incorporated but a few streaks of flour remain.
  6. Remove bowl from mixer, add in chocolate chips and stir gently with a wooden spoon or spatula.
  7. Cover and refrigerate cookie dough for three hours or overnight.
  8. Once chilled, preheat oven to 350 degrees.
  9. Line two baking sheets with parchment paper.
  10. Using a large 2 TBSP cookie scoop, scoop dough into balls and place two inches apart on baking sheets.
  11. Bake on center rack in oven for approximately 10 minutes until edges are slightly golden brown but center of cookie is not completely set.
  12. Remove from oven and cool on pan for 5-6 minutes.
  13. Using a spatula, transfer cookies to a cooling rack.


If bread flour is not available, use the same amount of all purpose flour.
Dough can be refrigerated for up to 5 days or frozen for up to 3 months.
Store cookies in a cool, dry place or freeze if desired.