Chocolate Chip Cookies Recipe
Melted butter plus a higher ratio of brown to white sugar keeps these cookies dense and chewy in the middle, while a short chill firms the dough enough to hold its shape and brown properly at the edges instead of spreading into a thin, greasy puddle.
- Prep
- 20 min
- Cook
- 11 min
- Total
- 91 min
- Servings
- 24
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 cups chocolate chips
Nutrition per serving
- Calories
- 227
- Protein
- 2g
- Carbs
- 29g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and no sugar streaks remain, about 1 minute.
- 2Whisk in the eggs one at a time, then the vanilla, until the mixture looks glossy and slightly thickened.
- 3In a separate bowl, whisk together the flour, baking soda, and salt.
- 4Add the dry ingredients to the wet ingredients and stir with a spatula just until no dry flour remains.
- 5Fold in the chocolate chips.
- 6Cover the bowl and chill the dough for at least 45 minutes, and up to 24 hours.
- 7Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 8Scoop the dough into 2-tablespoon balls and space them 2 inches apart on the prepared sheets.
- 9Bake one sheet at a time for 9-11 minutes, until the edges are golden but the centers still look slightly underdone.
- 10Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve with a cold glass of milk.
Tips & variations
- For thicker, bakery-style cookies, chill the dough for the full 24 hours; the extra rest also deepens the flavor as the flour fully hydrates.
- Swap half the chocolate chips for chopped chocolate bar pieces for uneven pools of melted chocolate instead of uniform chips.
- A pinch of flaky salt on top right after baking sharpens the sweetness and makes the chocolate taste richer.
- Whole milk or 2% milk pairs best here; the fat helps cut through the sweetness of the cookie.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped raw dough balls on a tray until solid, then transfer to a freezer bag and bake straight from frozen, adding 1-2 minutes to the bake time. Warm leftover cookies for 10 seconds in the microwave to bring back the soft, gooey center.
Tips from the Tulo kitchen
- Weighing the flour instead of scooping it with a measuring cup keeps the dough from turning out dry and crumbly; a packed cup of flour can run 20-30 grams over the correct amount.
- Using a cookie scoop instead of a spoon keeps every cookie the same size, so they all finish baking at the same time.
FAQ
Why do my chocolate chip cookies spread too thin?
Warm butter and skipping the chill are the two most common causes. Melted butter that's still warm when mixed in, or dough that goes straight into the oven without chilling, spreads before the structure sets.
Can I make the dough ahead of time?
Yes. The dough keeps well covered in the refrigerator for up to 3 days, and the flavor actually improves after a day or two as the flour fully absorbs the moisture.
What's the best milk to serve with chocolate chip cookies?
Whole milk or 2% milk works best because the fat content balances the sweetness of the cookie and coats the palate between bites better than skim milk.
Can I use all brown sugar instead of a mix of brown and white sugar?
Yes, but the cookies will turn out softer, chewier, and slightly darker since brown sugar holds more moisture than granulated sugar; expect a bit less crisp edge.