Chocolate Chip Cookie Recipe

5 from 14 votes

Soft and chewy chocolate chip cookies made with butter, brown sugar, and plenty of chocolate chips. Chill the dough for thick, bakery-style cookies.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings: cookies

Line 2 baking sheets with parchment paper, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in the chocolate chips using a spatula or wooden spoon.
Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. You should get about 24 cookies. Cover and place in the refrigerator for at least 1 hour or overnight.
When ready to bake, preheat your oven to 350°F. Divide the cookie dough between the two prepared baking sheets, spaced at least two inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

My Top Tip: Don’t over-bake your cookies! For chewy, soft cookies, I like to take my cookies out of the oven at the 10-12 minute mark (even if they seem underdone). They'll continue to cook on the baking sheet and firm up as they cool.
Storage: Place your cookies in an airtight container, separating layers with parchment paper to prevent sticking. You can store them at room temperature for about 5-7 days, or in the fridge for up to 2 weeks.
Freezing: After preparing the dough, scoop out individual cookie portions onto a baking sheet lined with parchment paper. Freeze these until solid, and then transfer them to a zip-top freezer bag or airtight container. They can be frozen for up to 3 months. When you're ready to bake, you can place them directly in the oven from the freezer, just add an extra minute or two to the baking time.

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