Chocolate Chip Cookies (Classic Recipe) | CookOS

Chocolate Chip Cookies

Name: Chocolate Chip Cookies (Classic Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 cup light brown sugar, packed; 2 tsp pure vanilla extract; 2 large eggs; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp salt; 2 cups semisweet chocolate chips

These chocolate chip cookies are soft, chewy, and loaded with semisweet chocolate chips. @applesauceandadhd's 'Better Than Mom's' recipe from her cookbook includes expert baking tips for achieving the perfect texture every time.

🌍American 🏷️Chocolate chip cookies 🏷️Cookies 🏷️Dessert 🏷️Baking Classic recipe

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
4
Add the vanilla extract and the eggs, one at a time, beating well after each addition.
5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6
Stir in the semisweet chocolate chips by hand.
7
Using a cookie scoop, drop rounded tablespoons of dough onto an ungreased baking sheet, about 2 inches apart.
8
Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are set.
9
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Tips & Notes

Pro tips

Cream butter and both sugars until pale and fluffy (2–3 minutes with an electric mixer) for better rise and texture.
Chill dough for at least 30 minutes before baking to prevent excessive spreading and encourage thicker cookies.
Bake until edges are golden but centers appear slightly underbaked—they continue cooking on the hot pan after removal.
Use room-temperature eggs so they incorporate evenly into the creamed butter without breaking the emulsion.

Substitutions

Semisweet chocolate chips → dark chocolate chips (richer, less sweet)
All-purpose flour → cake flour, 2 3/4 cups (yields chewier, more tender cookies)
Light brown sugar → dark brown sugar (deeper molasses flavor, slightly chewier)

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months before baking.

Common Questions

How do I keep my chocolate chip cookies soft and chewy?

Don't overbake. Remove them from the oven when the edges are set but the centers still look slightly underdone (they'll firm up as they cool). Store in an airtight container with a slice of bread to maintain moisture.