Delicious Classic Chocolate Chip Cookies; a true classic chocolate chip cookie recipe. Sprinkle with flake salt for the finishing touch. Enjoy!

Friends, perfect for Game Day: A batch of homemade Classic Chocolate Chip Cookies!

Classic Chocolate Chip Cookies

Do you ever make cookies and they don’t turn out the way you want? Hand raised, my baking is so all over the place, and living now in the high desert, it’s even harder to bake the perfect cookie. We have made these Best Chocolate Mint Walnut Brownies many times, and they always turn out!

Cookies are different than brownies! But that’s okay, because the dough is great! Kidding. Well, actually I’m not. I do love cookie dough.

Blank Form (#3)

WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Ingredients for classic chocolate chip cookies

  • The usual flour, baking soda, baking powder, and kosher salt.
  • Unsalted butter (make sure it’s “unsalted”)
  • Dark brown sugar and white sugar
  • Vanilla extract
  • Egg and chopped bittersweet chocolate chunks or chocolate chips
  • Flake salt for garnish

How to make the best chocolate chip cookies

There’s one important step when making this cookie recipe. 

  1. Place dough in the refrigerator for 35-40 minutes before scooping into 1 1/2’’ balls onto a parchment-lined sheet.
  2. Refrigeration is important to the texture of the cookie, so don’t skip this step!

Chocolate chip cookies are my favorite! The dough is so cozy  and delish, and when you put it in the microwave for a short time to get it mushy, it’s even better.

Okay, the secret is out.

How to mush cookie dough in the microwave

Growing up, my girlfriends and I would “mush” chocolate chip cookie dough quite often.

  1. Place the dough (like 2 scoops) in a microwave-safe mug
  2. Cook on high for 30 seconds

Enjoy!

What makes this recipe so good?

Dark brown sugar and flaked salt for garnish!

So when you say, I really should make some cookies …

Head into your kitchen and embrace it … today is the day that I’m going to make cookies and share them with my neighbors.

You don’t have to eat all of them yourself.

Or, you can freeze them, but that never works with me.

I love frozen cookies.

Here’s a picture of Alder the Whoodle enjoying the central Oregon snow!

Snow + cookies + a cuddly Whoodle = Love.

More chocolate recipes:

Cherries and Chocolate Almond Crisp

Almond Flour Chocolate Brownies (yes, gluten-free)

MUST MAKE – my friend Lori’s Basement Brownies!

ENJOY!

5 stars (1 review)
Leave a Review

Get the Recipe:

Classic Chocolate Chip Cookies

Makes 12-14 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
refrigerate: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 8
Print Recipe Pin Recipe

Ingredients
 

  • 2 1 ⁄4 cups flour
  • 3 ⁄4 tsp. baking soda
  • 1/2 tsp baking powder
  • 3 ⁄4 tsp. kosher salt
  • 1 c unsalted butter, softened
  • 3 ⁄4 c packed dark brown sugar
  • 1/3 c white sugar
  • 1 tsp. vanilla extract
  • 2 egg yolks plus 1 egg
  • 3/4 c chopped bittersweet chocolate chunks or chocolate chips
  • Flake salt to garnish

Instructions
 

  • Heat oven to 375°.
  • Whisk together flour, baking soda, and baking powder.
  • In a stand mixer, beat together brown sugar, white sugar, salt, vanilla, and butter on high until smooth and fluffy, about 4 minutes. When ingredients are incorporated, add in egg yolks and egg—one at a time. Beat until blended and smooth.
  • Add dry ingredients into the wet, about 1/2 cup at a time. Mix on low until no flour is left, but don’t over mix. Add in the chocolate and mix until just incorporated.
  • Place dough in the refrigerator for 35-40 minutes before scooping into 1 1/2’’ balls onto a parchment-lined sheet. Note--refrigeration is important to the texture of the cookie, so don’t skip this step.
  • Garnish with flake salt before baking, if desired.
  • Place the sheet pan in the oven on the center rack and bake for 11-14 minutes—11 minutes leaves the inside slightly undercooked. For well done cookies, add 1-2 more minutes.
  • Remove from the oven and allow to cool for 5 minutes before moving to a cooling rack.
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!