last updated on November 2, 2025

You can never have too many chocolate chip cookie recipes, according to me, and I needed to add these classic chocolate chip cookies to my repertoire. They’re the perfect slightly thick, soft chocolate chip cookie that come together in one bowl and are finished in under an hour. With a pinch of flaky salt on top, I can’t get enough.

ingredients needed for classic chocolate chip cookies

To make 9 large bakery-style chocolate chip cookies, here’s everything you need:

• 1/2 cup (113 g) salted butter, softened
• 1/2 cup (108 g) brown sugar (light or dark works!)
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/3 cups (175 g) all-purpose flour
• 1/2 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (170 g) chocolate chips, plus extra for topping (use semi-sweet, dark, or milk chocolate!)

Optional: Flaky sea salt for sprinkling on top after baking (highly recommended for that sweet-salty combo!)

how to make classic chocolate chip cookies

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer — about 2 minutes until smooth.
3. Add in the egg and vanilla extract. Beat until light and fluffy, about 1 minute.
4. Add flour, cornstarch, baking soda, and salt to the bowl. Mix on low speed until just combined — don’t overmix!
5. Fold in the chocolate chips, reserving a few for topping.
6. Use a large (1/4 cup) cookie scoop to portion the dough into balls. Press a few extra chocolate chips on top of each for that picture-perfect look.
7. Place up to 5 dough balls per baking sheet, spaced evenly apart.
8. Bake for 9-11 minutes, until edges are just set but centers are still soft.
9. Optional: Sprinkle cookies with flaky salt as soon as they come out of the oven.
10. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

baking tips for the perfect results

1. Use a Food Scale for Accuracy: Measuring ingredients by weight (grams) ensures consistent cookies every time. Even a little extra flour can make cookies dry — a scale removes the guesswork!

2. Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined to avoid tough cookies.

3. Room Temperature Egg: A room temperature egg blends more smoothly with the butter and sugar for a uniform dough.

4. Extra Chocolate Chips on Top: Pressing a few extra chocolate chips on each dough ball makes your cookies look as good as they taste.

5. Watch the Bake Time: Cookies should look slightly underbaked in the center when you pull them out — they’ll continue to set as they cool, staying soft and chewy.

how to freeze the dough for later

There are few better life hacks than always having a stash of cookie dough in your freezer. Then you can pop a dough ball in the freezer anytime you want, and have a fresh gooey cookie within minutes. Here’s how to store your dough for later:

1. Scoop the Dough: Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper.

2. Flash Freeze: Place the baking sheet in the freezer for 1-2 hours, until dough balls are firm.

3. Transfer to Bag: Once frozen, transfer the dough balls to a zip-top freezer bag or airtight container. Label with the date!

4. Bake from Frozen: When ready to bake, place frozen dough balls directly on a baking sheet and bake at 350°F (175°C) for 1-2 extra minutes than the normal bake time (10-13 minutes total).

other recipes you’ll love

• single-serve bakery style chocolate chip cookie
• brown butter raspberry chocolate chip cookies
• tahini chocolate chip cookies
• cinnamon roll snickerdoodle cookies

Did you make this recipe? Let me know how it turned out in the comments below!
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classic chocolate chip cookies

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Servings 9 large cookies

ingredients

  

• 1/2 cup 113 g salted butter, softened
• 1/2 cup 108 g brown sugar
• 1/4 cup 50 g granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 1/3 cups 175 g all-purpose flour
• 1/2 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup 170 g chocolate chips, plus extra for topping

instructions

 

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Place the butter, brown sugar, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
• Add the egg and vanilla extract and mix until combined, and lighter in color, about 1 minute.
• Add the flour, cornstarch, baking soda, and salt. Mix on low until just combined, about 30 seconds. Add the chocolate chips and mix until just combined.
• Use a large (1/4 cup) cookie scoop to scoop the dough into balls. Place a few extra chocolate chips on top of each dough ball.
• Place up to 5 dough balls on each baking sheet, spaced equally apart. Bake for 9-11 minutes, until the edges are just set. Top each cookie with a pinch of flaky salt (optional). Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.