Recipe
There’s nothing quite like the smell of freshly baked cookies filling your kitchen—warm, buttery, and just sweet enough to make you sneak a bite before they’ve even cooled.
This homemade cookie recipe is my absolute go-to, the kind I’ve made so many times I could probably do it in my sleep.
The secret? A perfect balance of crispy edges and chewy centers, with just a hint of vanilla and a generous sprinkle of flaky sea salt to take them over the top.
Whether you’re a baking newbie or a seasoned pro, these cookies are foolproof and guaranteed to disappear fast.
Trust me, once you try them, you’ll never go back to store-bought again. Let’s get baking!
Ingredients
The secret to perfect homemade cookies lies in the ingredients you choose. Quality matters, but so does understanding the role each component plays in texture and flavor. Here’s what you’ll need and why it’s essential:
- Unsalted butter: Room temperature butter guarantees even mixing and a soft texture. Skip margarine—it lacks the richness butter brings. No unsalted? Use salted butter but reduce added salt.
- Granulated sugar: For sweetness and structure. Swap half with brown sugar for chewier cookies with a deeper flavor.
- Brown sugar: Adds moisture and a hint of molasses. Light or dark works, but dark brown sugar gives a richer taste.
- Large eggs: Must be at room temperature to blend smoothly. They bind the dough and add moisture.
- Vanilla extract: Pure extract is non-negotiable for that classic cookie aroma.
- All-purpose flour: The backbone of the dough. For softer cookies, swap 2 tablespoons with cornstarch.
- Baking soda: Leavening agent for a slight rise. Make sure it’s fresh—test it with vinegar if unsure.
- Salt: Enhances flavor. Use fine sea salt or table salt. Skip if using salted butter.
- Chocolate chips: Semi-sweet is classic, but mix in dark or milk chocolate for variety. Chopped chocolate bars work too for a rustic look.
- Flaky sea salt (optional): A sprinkle before baking elevates sweetness and adds a gourmet touch.
Extras like chopped nuts, oats, or dried fruit can personalize your cookies, but stick to the basics for the perfect foundational recipe.
How to Make the Best Classic Chocolate Chip Cookies
- Chill the dough (trust us!) – Cover and refrigerate for at least 1 hour (or up to 3 days). Cold dough spreads less, creating thicker, chewier cookies. Scoop dough balls now for even baking later.
- Bake with space – Drop dough 2 inches apart on parchment-lined sheets. Bake at 375°F (190°C) for 9–11 minutes until edges are golden but centers look slightly underdone—they’ll firm up as they cool.
Rotate pans halfway for even browning.
– Cool strategically – Let cookies rest on the pan for 5 minutes before transferring to a rack. This prevents breakage but stops over-baking from residual heat.
Store in an airtight container with a bread slice to maintain softness.
Pro Tips:
- For uniform cookies, use a #40 scoop (1.5 tbsp).
- Swap 1/4 cup flour for cocoa powder for double-chocolate version.
- Freeze unbaked dough balls for instant fresh cookies later—just add 1–2 minutes to bake time.
Watch Out:
- Dark pans? Reduce oven temp by 25°F to prevent burnt bottoms.
- Dough too sticky? Chill longer or add 1 tbsp flour (but don’t overdo it).
Nutrition
Homemade cookies can be a delightful treat, but it’s important to be mindful of their nutritional content.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 150 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 85mg |
| Total Carbs | 20g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Protein | 2g |
Chef Tips
For perfect cookies, I always start by creaming the butter and sugar thoroughly—this creates a light, fluffy texture. Chill the dough for at least 30 minutes to prevent spreading.
Use parchment paper for even baking. Rotate the tray halfway through for uniform color.
Don’t overmix after adding flour—it toughens the cookies. Let them cool on the tray for 5 minutes before transferring.
These small steps make a big difference!
Frequently Asked Questions
Can I Freeze the Cookie Dough?
Yes, I freeze cookie dough all the time. I shape it into balls first, then store them in a freezer bag or airtight container. When I want cookies, I bake them straight from frozen and just add a few extra minutes.
How Long Do the Cookies Stay Fresh?
My cookies stay fresh for about 3-5 days if I store them in an airtight container. I’ve found that keeping them at room temperature works best, but adding a slice of bread helps maintain their softness.
Can I Use Margarine Instead of Butter?
I’d avoid margarine since it changes the texture—your cookies might spread too much or turn out greasy. Butter gives better flavor and structure, but if you must, use a high-fat margarine and adjust baking time.
Why Did My Cookies Spread Too Much?
I’ve noticed my cookies spread too much because I used margarine instead of butter, didn’t chill the dough, or over-creamed the butter and sugar. Sometimes it’s my oven temperature being too low or my baking sheet too warm.
Can I Substitute Eggs in This Recipe?
Yes, I can substitute eggs in this recipe. I’d use mashed bananas, applesauce, or flaxseed mixed with water. Each option works differently, so I’ll choose based on the texture and flavor I’m aiming for.
