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.
Recipe by Bake from Scratch at