Classic Chocolate Chip Cookie Recipe
Recipe shopping list — copy the items into Valedo.
Makes 24 cookies. Pull them when the edges are set and the centers still look soft.
Ingredients
Unsalted butter
Softened.
1 cup
Brown sugar
Packed.
3/4 cup
Granulated sugar
3/4 cup
Eggs
2 large
Vanilla extract
1 tsp
All-purpose flour
2 1/4 cups
Baking soda
1 tsp
Kosher salt
1 tsp
Semisweet chocolate chips
12 oz
How to make it
- Heat the oven to 375°F with racks in the upper and lower thirds.
- Beat the butter, brown sugar, and granulated sugar until creamy. Beat in the eggs and vanilla.
- Whisk the flour, baking soda, and salt separately. Mix the dry ingredients into the butter mixture, then fold in the chocolate chips.
- Divide the dough into 24 mounds on two ungreased baking sheets. Bake for 9 to 11 minutes, switching racks and rotating the sheets halfway through, until the edges are set.
- Cool on the sheets for 5 minutes, then transfer the cookies to a rack.
Who this list is for
This list is for home bakers who want to make a classic batch of chocolate chip cookies from scratch. If you need to bake two dozen cookies for a family night, school event, or just to fill the cookie jar, this list covers everything you’ll need for a reliable, crowd-pleasing result.
How to use this list
Before you start, pull out all the ingredients from your pantry and fridge. Set out unsalted butter to soften. Measure out brown sugar, granulated sugar, and get your eggs and vanilla extract ready. Sift the all-purpose flour, baking soda, and kosher salt together in a bowl. Make sure you have a full 12-ounce bag of semisweet chocolate chips on hand. As you gather each item, cross it off the list to avoid missing anything.
Common mistakes
Don’t substitute salted butter for unsalted unless you reduce the kosher salt. Skipping the step of softening butter leads to dense cookies. Avoid overmixing once you add the flour; this can make cookies tough. Don’t overbake—pull the cookies when the edges are set and the centers still look soft, as they’ll finish setting as they cool.
What is on this list
You’ll need unsalted butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking soda, kosher salt, and semisweet chocolate chips. Check your pantry for each one and cross off what you already have. Only buy what you’re missing to keep things simple and avoid waste.
After the bake
Let cookies cool on the baking sheet for a few minutes before moving them to a rack. Store cooled cookies in an airtight container. Clean up your mixing bowls and tools right after baking to keep your kitchen tidy. If you have leftover dough, freeze it in scoops for fresh cookies later.
FAQ
Who is "Classic Chocolate Chip Cookie Recipe" for?
This list is for home bakers who want to make a classic batch of chocolate chip cookies from scratch. If you need to bake two dozen cookies for a family night, school event, or just to fill the cookie jar, this list covers everything you’ll need for a reliable, crowd-pleasing result.
How should I use "Classic Chocolate Chip Cookie Recipe"?
Before you start, pull out all the ingredients from your pantry and fridge. Set out unsalted butter to soften. Measure out brown sugar, granulated sugar, and get your eggs and vanilla extract ready. Sift the all-purpose flour, baking soda, and kosher salt together in a bowl. Make sure you have a full 12-ounce bag of semisweet chocolate chips on hand. As you…
What should I skip or avoid with "Classic Chocolate Chip Cookie Recipe"?
Don’t substitute salted butter for unsalted unless you reduce the kosher salt. Skipping the step of softening butter leads to dense cookies. Avoid overmixing once you add the flour; this can make cookies tough. Don’t overbake—pull the cookies when the edges are set and the centers still look soft, as they’ll finish setting as they cool.
What is on the "Classic Chocolate Chip Cookie Recipe" list?
You’ll need unsalted butter, brown sugar, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking soda, kosher salt, and semisweet chocolate chips. Check your pantry for each one and cross off what you already have. Only buy what you’re missing to keep things simple and avoid waste.
What should I know about after the bake?
Let cookies cool on the baking sheet for a few minutes before moving them to a rack. Store cooled cookies in an airtight container. Clean up your mixing bowls and tools right after baking to keep your kitchen tidy. If you have leftover dough, freeze it in scoops for fresh cookies later.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.