Classic Chocolate Chip Cookies

Perfectly chewy in the center with crisp edges, these cookies strike the ideal balance between butter, brown sugar, and semisweet chocolate. A crowd-pleaser every time.

dessert

Source: Adapted from Ruth Wakefield's original Toll House recipe

Prep
15m
Cook
12m
Rest
30m
Total
1h

Ingredients

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter , 2 sticks, room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar , light or dark
  • 2 large eggs , room temperature
  • 2 tsp pure vanilla extract
  • 2 cups semisweet chocolate chips
  • flaky sea salt , for topping, optional

Instructions

Make the Dough

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

  2. In a large bowl, beat the butter and both sugars together with an electric mixer on medium speed until light and fluffy.

    ⏱ 3m

  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

  4. Reduce mixer speed to low. Add the flour mixture in three additions, mixing just until combined after each. Fold in the chocolate chips with a spatula.

Chill and Bake

  1. Cover the dough and refrigerate for at least 30 minutes (or up to 72 hours for deeper flavor). The colder the dough, the less spread.

    ⏱ 30m

  2. Preheat the oven. Line baking sheets with parchment paper.

    🌡 375°F

  3. Scoop rounded tablespoons of dough (about 1.5-inch balls) onto prepared baking sheets, spacing 2 inches apart.

  4. Bake until the edges are set and golden but the centers still look slightly underdone — they'll firm up as they cool.

    ⏱ 11m 🌡 375°F

  5. Immediately sprinkle with flaky salt if using. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

    ⏱ 5m

Notes

  • For bakery-style thick cookies, chill the dough for the full 24-72 hours and use a #24 cookie scoop.
  • Brown butter in place of regular butter adds a toasty, nutty depth — just let it cool to room temperature before beating.
  • Cookies keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
  • You can also freeze scooped dough balls and bake from frozen — add 2-3 minutes to the baking time.