Classic Chocolate Chip Cookies

crispy chocolate chip cookie

Think of this as the elevated, from-scratch version of the Original Nestlé Toll House treat. If you’re a “the bigger, the better” kind of baker, triple up on those scoops for our oversized version. Find more types of Chocolate Chip Cookies.

4.4 from 7 reviews
Classic Chocolate Chip Cookies
Makes about 36 traditional or 18 oversized
  • 1 cup (227 grams) unsalted butter,* softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅔ cup (133 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (18 grams) vanilla bean paste
  • 2⅓ cups plus 1 tablespoon (300 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • 2 cups (340 grams) semisweet chocolate morsels*
  1. Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. For Oversized Cookies, bake 2 cookies at a time.Scoop 3 tablespoons dough, and pat together.
  4. For Classic Cookies: Bake until golden brown around the edges, 11 to 12 minutes, rotating pans halfway through baking. For Oversized Cookies: Bake until golden brown around the edges, 13 to 14 minutes, rotating pans halfway through baking. Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
*We used Kerrygold and Guittard.


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  1. Made this recipe and cut the brown sugar to 200g. The cookies are delicious! I used Kerrygold unsalted butter and Guittard extra dark chocolate chips.

    • Hi Racheal!

      We recommend keeping your family, and also keeping all the cookies to yourself! I have a boyfriend that doesn’t always like the same recipes that I do, but he is taller than me and can reach the upper shelf, so I keep him around. Our Ultimate Chocolate Chip Cookies recently one first-place in a chocolate chip cookie recipe trial, so here is an alternative that your family may enjoy more!

    • Hi there!

      There is 220 grams of brown sugar and 113 grams granulated sugar in the entire recipe. If you yield 36 regular-sized cookies, each cookie would contain approximately 9.25 grams of sugar.

  2. Just tried this recipe, I’m a late night baker. Second batch just went in. “Don’t think the first will make to see the fam in the morning……. Thank you


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