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Published by: Priscilla Michele

Classic Chewy Chocolate Chip Cookies

These Classic Chewy Chocolate Chip Cookies are soft, buttery, and filled with melty chocolate chips in every bite. Made with simple pantry ingredients, this easy recipe delivers bakery-style cookies in under 30 minutes—crispy on the edges, chewy in the middle, and irresistibly delicious. Perfect for family desserts, bake sales, or a cozy weekend treat.
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Prep Time 10 minutes
Total Time 22 minutes
Servings: 18 cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup all purpose
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup semi sweet chocolate chips

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment Paper
  • Cookie scoop
  • Rubber spatula
  • Cooling rack
  • Measuring cups & spoons

Method
 

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cream the butter and sugars:
    In a large bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, and granulated sugar together until creamy and light—about 1–2 minutes.
  3. Add egg and vanilla:
    Beat in the egg and vanilla extract until fully combined and smooth.
  4. Combine dry ingredients:
    In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly mixed.
  5. Mix wet and dry ingredients:
    Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
  6. Add the chocolate chips:
    Fold in the chocolate chips using a spatula until evenly distributed.
  7. Scoop the dough:
    Using a cookie scoop or tablespoon, portion out dough balls onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
  8. Bake:
    Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft.
  9. Cool and enjoy:
    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chilling the dough for at least 30 minutes helps control spreading and promotes thicker, chewier cookies.
  • For even baking, allow cookie dough balls to come slightly back to cool room temperature before placing them in the oven.
  • Bake just until the edges are set and the centers look slightly underdone — the cookies will continue to firm up as they cool.
  • A light sprinkle of flaky sea salt before baking enhances the chocolate flavor without making the cookies salty.