Filed Under: Cookies

Classic Chocolate Chip Cookies

Recipe By Tessa Arias
  |  
May 4th, 2011
4.92 from 12 votes
4.92 from 12 votes

These Classic Chocolate Chip Cookies are dangerously addictive with the perfect texture, perfect taste, perfect everything.

Yield: 4 dozen cookies

Prep Time: 5 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Sweet, slightly butterscotch-y, and oh-so chocolate-y.
Texture: Perfect texture. Crisp at the edges, soft, chewy, and gooey inside.
Ease: Super easy!
Appearance: Just about perfect.
Pros: This will become your go-to crisp & chewy chocolate chip cookie. Plus, the dough freezes beautifully.
Cons: Dangerously addictive.
Would I make this again? Oh hell yes.

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Last week I posted a recipe for “classic brownies“. A recipe that to me represents the ultimate brownie recipe. Easy enough to make on a weeknight, and the perfect taste and texture. But what I didn’t mention in that post was that within the same month not only had I found my new favorite brownie recipe, but also my new favorite chocolate chip recipe. It was the holy grail of American desserts. And now I’m sharing with you part II.

For me, the perfect chocolate chip cookie is crisp at the edges, chewy throughout, studded with lots of chocolate chips or chunks, and gooey in the middle. This recipe hits all those marks. Plus, it’s easy to make. There’s no chilling of the dough, they can be eaten warm, they stay soft days after being made, the dough freezes wonderfully, they don’t burn easily, they don’t spread too much. Really, I could not sing higher praises for this recipe. You really just have to try it out to see for yourself. But if you do, be careful. You may go into cookie overdose.

4.92 from 12 votes

How to make
Classic Chocolate Chip Cookies

Yield: 4 dozen cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
These Classic Chocolate Chip Cookies are dangerously addictive with the perfect texture, perfect taste, perfect everything.

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer or using a hand-held electric mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water then add to batter along with salt. Mix in flour until incorporated. Fold in chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop, drop even and large spoonfuls of dough onto a parchment-lined cookie sheet.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

Recipe Notes

Course: Dessert

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Maris — May 4, 2011 at 3:05 pm

    These are exactly the way i like them too. Your picture is so perfect!

  2. #
    Café Sucré Farine — May 4, 2011 at 4:08 pm

    These are making me very hungry! Great photos of fantastic looking cookies! Your description is making me think that I need to make these……..soon!! Thanks!

  3. #
    Mary — May 4, 2011 at 8:01 pm

    OMG! I'm baking these. Tonight.

  4. #
    White Cocoa — May 4, 2011 at 9:03 pm

    Yummm, always looking for new cookie recipes!

  5. #
    kleebriggs — May 4, 2011 at 9:39 pm

    What a great idea using the hot water! I must test these out!

  6. #
    Maria — May 5, 2011 at 1:12 pm

    They look perfect!

  7. #
    Adam Green — May 8, 2011 at 4:55 am

    http://adampaulgreen.com/

    These are “absolutely beautiful!” The perfect combination of crisp and chew. I am going to try this recipe with “Xocai Healthy Chocolate” as the alternative to the “semisweet chocolate chips.” I am a die hard for “dark chocolate” and I am certain that this recipe will please! thanks for sharing!

    ~Adam Paul Green
    http://mxi.myvoffice.com/cacaopow/ http://myxocai.com/cacaopow/15-reasons-to-try-xoc
    http://myxocai.com/cacaopow/healthy-chocolate

  8. #
    adnana — May 13, 2011 at 11:10 pm

    ok, so i did a double batch and for the first time in my life i felt like my house was a bakery:)the smell, the taste, and the final product(a mountain of delicious cookies) made me 100% sure this recipe is my favorite:)

  9. #
    Melanie — May 25, 2011 at 3:33 am

    The muffins look great… it's always nice to find a low fat recipe. Especially if it includes chocolate!

  10. #
    Jayce Yard — September 12, 2011 at 10:53 pm

    these are soooo good! i made them a while ago, and I'm about to start making some now 🙂

  11. #
    Jayce Yard — September 22, 2011 at 1:57 am

    wait, i have a question. If i want to make 2 dozen cookies and i change the proportions of the ingredients to match 2 dozen cookies, then will the flavor/texture be altered?

    • #
      handleheat — September 22, 2011 at 1:59 am

      Jayce – Nothing should be altered as long as you do your math right 😉 I halve this recipe all the time.

  12. #
    Amber Schaefer — January 15, 2012 at 12:39 am

    This recipe is amazing! It may be my FAVORITE chocolate chip cookie recipe out there! They were chewy, thick, and everything else a good chocolate chip cookie should be. Thank you for posting such a great recipe! 🙂

  13. #
    Kate — February 8, 2012 at 4:45 pm

    I've made these cookies twice – after trying about 25 other chocolate chip cookie recipes – and now I don't think that I'll experiment with other cookies ever again. These are perfect in every way. They're crisp around the edges but still have a little bit of chew in the middle, plus they're gorgeous. I love that they don't spread too much! Really, these are the best cookies that I have ever tasted.

  14. #
    Samantha — April 3, 2012 at 2:23 am

    These cookies have the best texture ever! I love chewy cookies and these are the epitome of perfection. I shared these on my own blog and make them often. Thanks!

  15. #
    Guest — July 6, 2012 at 11:56 pm

    I never comment on food blogs…mainly just gawk. However, I tried this recipe tonight and I have to say that I have finally found “the one”. This is about the sixth ccc recipe I have tried recently…trying to find my favorite. I do not have to look further. This cookie is awesome!!!!!!

  16. #
    Jenna — August 11, 2012 at 4:14 pm

    I have made these twice now! Just wanted to say thanks for the PERFECT chocolate chip cookie recipe–they’re almost better than my Moms! 🙂

  17. #
    Ashley — October 28, 2012 at 7:51 pm

    I saw these on AllRecipes.com, too — but your blog post convinced me to bake them. We’re currently hunkered down for Hurricane Sandy and what better way to be prepared than with cookies?! I’ll definitely post this to my blog, http://www.FancyFork.wordpress.com later this week! You know… when power comes back. 😛

    Thanks for the inspiration!

  18. #
    Kate — January 2, 2013 at 5:35 pm

    Made these and used mint chocolate chips and they were fantastic!

  19. #
    Tara — February 21, 2016 at 5:03 pm

    I tried these and they are phenomenal!!! Chocolate chip cookies are my all time favorite cookie but ALWAYS gives me insane heart burn because of the baking soda. However, since the baking soda was diluted (I’m assuming that’s why) I didn’t get heartburn at all!!! I just enjoyed my cookies! Thanks so much!

    • #
      Tessa — February 23, 2016 at 10:47 am

      Oh that’s really interesting, Tara!

  20. #
    Carol Rhodes-Rice — March 14, 2016 at 12:53 pm

    Tessa, if I want to increase the butterscotch-y flavor can I decrease the white sugar and increase the brown sugar without affecting the look or chew?

    • #
      Tessa — March 14, 2016 at 1:59 pm

      Well, doing so will probably increase the chew slightly and make the cookies a tad bit darker.

  21. #
    Ann — January 3, 2018 at 2:33 pm

    What’s the rationale for dissolving the baking soda in the water?

  22. #
    Sarah — January 27, 2018 at 9:04 am

    Hi Tessa,

    I made these today and for some reason the cookies did not spread as I expected them to. Could you give me some tips for next time. The cookies tasted amazing though!

  23. #
    Div — January 23, 2019 at 10:20 am

    I have made many attempts to make tasty cookies with other recipes, but I have never made a single successful one… until I tried this recipe! These cookies are absolutely amazing and delicious! They have the perfect crunchy texture on the outside and the picture perfect, soft, chocolate center that just blew my mind away when I dug into it. I would highly recommend this recipe to beginner bakers and even professionals!

  24. #
    Ty — April 13, 2019 at 8:33 pm

    Baked these sugary goodies today and they delivered a wonderful sweet after dinner treat!

  25. #
    Jess — May 24, 2019 at 10:25 pm

    These are perfect, thank you

  26. #
    Tere — June 7, 2019 at 12:48 pm

    Hi! How long can the dough last in the freezer? I need to freeze some of it or else I will end up eating all of them !!!

  27. #
    Shayla — July 16, 2019 at 5:20 pm

    Best chocolate chip cookie recipe I’ve ever made and one of the simplest.

  28. #
    Carla — July 31, 2019 at 11:23 am

    These are heavenly! Perfect crunch and chew consistency. Easy and quick to make. Yummmmmo!

  29. #
    Shameeka — October 20, 2019 at 6:43 am

    The cookies were amazing!!! If you follow the recipe, they turn out perfect. Not too sweet and soft in the middle. My husband said they were perfect. 🙂

  30. #
    tom speldrich — November 9, 2019 at 12:50 pm

    excellent and simple

  31. #
    S Armstrong — November 11, 2019 at 12:31 am

    Very tasty! My family loves them

  32. #
    Taylor — November 11, 2019 at 2:34 pm

    I’m just curious on what the purpose of the dissolving the baking soda in the hot water is.

  33. #
    Miss Linda — November 26, 2019 at 11:02 pm

    I like this this recipe

  34. #
    Becca — November 30, 2019 at 7:25 pm

    my mom made me swear to God they weren’t store bought lol had to cook them for 13 mins instead of ten and used margerine instead of butter

  35. #
    Laurie Scafati — December 9, 2019 at 12:12 pm

    So easy. Cant wait to get a Kitchenaid Stand mixer. Making anyway for as part of my Christmas Assortment. Thank you , Love you page.

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