These Classic & Easy Chocolate Chip Cookies are the perfect blend of moist, chewy, and slightly crisp on the edges, making them an irresistible treat. Each bite is packed with rich, melty chocolate that creates a delightful balance of sweetness and texture. Simple to make yet absolutely delicious, these cookies are ideal for satisfying your sweet tooth or sharing with friends and family.

The Best Chocolate Chip Cookies Recipe

Y’all, these Classic Chocolate Chip Cookies are a timeless favorite, and it’s easy to see why. The rich, melty chocolate chips offer that indulgent, chocolatey sweetness we all crave. With the perfect combination of molasses and brown sugar, these cookies have a caramel-like undertone that pairs perfectly with the salted topping and the added salt in the dough. Additionally, the molasses adds a chewiness to this cookie that is absolutely perfect. Flavored with vanilla extract, these chocolate chip cookies are easy but oh so delicious!

This recipe is the best chocolate chip cookies recipes because it’s simple, yet delivers the perfect cookie every time—moist, chewy, and bursting with flavor, with just the right amount of sweetness. Unlike my brown butter chocolate chip cookies, which are delicious and obviously a fav, these cookies don’t require the patience it takes to brown butter and allow it to come to room temperature. With this recipe, you can skip the browning butter step and still achieve an incredibly delicious cookie!

More Delicious Chocolatey Treats

• The Best Fudge Brownies Recipe
• Soft and Chewy Chocolate Chip Cookie Bars
• Oreo Cheesecake Recipe (Better than Cheesecake Factory)
• S’mores Cookies
• Banana Bars with Chocolate Chips

What Ingredients are Needed for this Easy Chocolate Chip Cookies Recipe?

Light brown Sugar: Light brown sugar plays an important role in this easy chocolate chip cookie recipe. Light brown sugar contributes to the rich, caramel-like flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. 

Granulated Sugar: Granulated sugar helps spread the cookie and promotes a tender, crisp texture. Using brown sugar and granulated sugar together creates the perfect cookies that are chewy in the middle and lightly crisp on the edges. 

Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of this recipe. 

Eggs: this cookie recipe uses a whole egg and an additional egg yolk, which contributes to the chewy texture. 

Flour: We are using all-purpose flour to form the base of the cookie dough. However, if you need these cookies to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. I also include tips on measuring flour below, which will ensure your cookies do not turn out dry or crumbly.

Baking Soda and Powder: Baking soda and baking powder helps with leveling the cookies and aids in their texture. The combination of these two compounds ensure a chewy cookie with a tender crumb. 

Chocolate: For this easy chocolate chip cookie recipe, I prefer a darker chocolate; however, you can use whatever chocolate you want. I use a mixture of chocolate chips and roughly chopped chocolate.

Molasses: Molasses works with the brown sugar to add a smoky, caramel-like flavor to the cookies.

Vanilla Extract: This recipe uses pure vanilla extract to add that delicious vanilla flavor.

Salt: Salt (yes, salt) is key to any dessert. Adding salt to your dessert helps with balancing the flavors. Trust me, don’t skip with step. 

How to Make Easy Chocolate Chip Cookies

Step 1. In a large mixing bowl, add the granulated sugar, light brown sugar, butter,  and molasses and beat with a hand mixer for about 2 minutes. Then, add the vanilla and egg. Then, beat until well combined.

Step 2. Next, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt and stir until combined. Then, add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.

Step 3. Fold in your chocolate.

Step 4. Next, transfer the cookie dough to a fridge and let chill for at least 30 minutes (up to 48 hours) to allow the flour to hydrate and obtain those vanilla flavors (Pro tip: At a minimum, we recommend you allow your cookie dough to chill in the refrigerator at least 45 minutes to reduce spreading).

Step 5. Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Step 6. Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.

Step 7. Bake the cookies at 350 degrees for 8-10 minutes or until the edges of the cookies are set and the center is soft and slightly puffed. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10 minutes on the baking sheet and, then, transfer to a cookie rack to finish cooling.

Step 8. Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Tip & Tricks for the Best Chocolate Chip Cookies

1. Use room temperature ingredients.
2. Don’t over mix the cookie dough.
3. Spoon and level your flour dough if you are not using a food scale to measure. Additional tips on measuring your flour can be found in the blog post.
4. Don’t over bake the cookies.
5. Refrigerate the dough for at least 30 minutes to enhance flavor and texture.
6. Once the cookies are out of the oven, use a large cup with a wide rim or salsa bowl to shape the cookies into perfect circles. Place the cup over each cookie and gently swirl the cup around the edges to reshape and smooth them, being careful not to flatten the cookie. 

How to Measure Flour for These Cookies? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Can I Freeze These Cookies?

Yes! Freezing cookies is my favorite way to ensure I always have a sweet treat on hand. Freeze the baked cookies in an airtight container for up to 3 months, and thaw in the fridge or at room temperature when you’re ready to eat. 

Or, you can store the cookie dough in the freezer for freshly baked cookies in minutes. Here’s how: 

1. Shape the Dough: After preparing the cookie dough, scoop your dough into balls. 
2. Place in Gallon Freezer-Safe Bag: Carefully, place the portioned balls in a gallon-size freezer bag. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Use an Airtight Container: If you prefer, you can place the wrapped cookie dough in an airtight container instead of using a gallon bag.
4. Label and Date
5. Store in the Freezer for up to 3 months.
6. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note: You may need to add 2-3 minutes to the bake time to account for the frozen dough.

More Easy Chocolate Chip Cookie Recipes

• Brown Butter Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Banana Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies

I hope you love this Classic & Easy Chocolate Chip Cookies! They are rich, chewy, and absolutely addictive! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Classic & Easy Chocolate Chip Cookies

5 from 3 votes

Prep Time :10 minutes mins

Cook Time :8 minutes mins

Cookie Dough Chill Time :30 minutes mins

Total Time :48 minutes mins

Serves: 21

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Ingredients

1x2x3x

• ▢ 1 cup all purpose flour spooned & leveled
• ▢ 1/4 cup + 3 tbsp bread flour spooned & leveled
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1/2 tsp of salt
• ▢ 1/2 cup unsalted butter room temperature
• ▢ 1/3 cup granulated sugar
• ▢ 2/3 cup light brown sugar
• ▢ 1 large egg
• ▢ 2 tsp vanilla extract
• ▢ 2/3 cup chocolate chips
• ▢ 4 oz of dark chocolate bar cut in bitesize chunks, more for topping
• ▢ 2 tsp molasses
• ▢ flaky salt to top

US Customary – Metric

Instructions

• In a large mixing bowl, add the granulated sugar, light brown sugar, butter, and molasses and beat with a hand mixer for about 2 minutes. Then, add the vanilla and egg. Then, beat until well combined.
• Next, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt and stir until combined. Then, add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
• Fold in your chocolate.
• Next, transfer the cookie dough to a fridge and let chill for at least 30 minutes (up to 48 hours) to allow the flour to hydrate and obtain those vanilla flavors (Pro tip: At a minimum, we recommend you allow your cookie dough to chill in the refrigerator at least 30 minutes to reduce spreading).
• Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
• Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
• Bake the cookies at 350 degrees for 8-10 minutes or until the edges of the cookies are set and the center is soft and slightly puffed. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10 minutes on the baking sheet and, then, transfer to a cookie rack to finish cooling.
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

1. Use room temperature ingredients.
2. Don’t over mix the cookie dough.
3. Spoon and level your flour dough if you are not using a food scale to measure. Additional tips on measuring your flour can be found in the blog post.
4. Don’t over bake the cookies.
5. Refrigerate the dough for at least 30 minutes to enhance flavor and texture.
6. Once the cookies are out of the oven, use a large cup with a wide rim, biscuit cutter or salsa bowl to shape the cookies into perfect circles. Place the cup over each cookie and gently swirl the cup around the edges to reshape and smooth them, being careful not to flatten the cookie.

Nutritional Information

Serving: 1 cookieCalories: 171kcal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mg (7%)Sodium: 94mg (4%)Potassium: 87mg (2%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 149IU (3%)Calcium: 22mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner