No matter how you like your chocolate chip cookies—soft, crisp or perfectly in between—
our best-in-class take on this classic treat is buttery, chocolaty and totally satisfying.
HANDS-ON TIME
20 minutes
TOTAL TIME
1½ hours
MAKES
about 60 cookies
INGREDIENTS:
- 1 cup butter, softened
- 1¼ cups packed brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 3 cups good-quality semisweet chocolate chips or chunks
DIRECTIONS:
- In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs, one at a time, and then beat in vanilla.
- Whisk together flour, salt, baking powder, and baking soda, and then stir into butter mixture.
- Fold in chocolate chips.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for up to 3 days or freeze in a resealable freezer bag for up to 1 month. Let it come to room temperature before continuing.
- Preheat the oven to 350°F (180°C) and line rimless baking sheets with parchment paper.
- Roll the dough by 2 tablespoons into balls and arrange them about 3 inches (8 cm) apart on the prepared baking sheets. Flatten the balls slightly.
- Bake the cookies, 1 sheet at a time, in the preheated oven until the tops are no longer shiny, which should take 13 to 15 minutes.
- Let the cookies cool on the pan on a rack for 2 minutes, and then transfer them to the rack to let them cool completely.
- Store the cookies in an airtight container for up to 3 days.
NUTRITIONAL INFORMATION PER COOKIE:
- Calories: about 123 cal
- Protein: 1 g
- Total Fat: 6 g (4 g saturated fat)
- Carbohydrates: 17 g
- Fiber: 1 g
- Cholesterol: 15 mg
- Sodium: 75 mg
- Potassium: 48 mg
- % Recommended Daily Intake (RDI): 1% calcium, 4% iron, 3% vitamin A, 5% folate.
VARIATIONS: CRISP CHOCOLATE CHIP COOKIES
- Decrease all-purpose flour to 2½ cups.
- Roll the dough by 2 tablespoons into balls.
- Arrange on baking sheets as directed and flatten to ½-inch (1 cm) thickness.
- Bake as directed.
SOFT CHOCOLATE CHIP COOKIES
- Prepare the dough and arrange on baking sheets as directed (do not flatten).
- Refrigerate until firm, about 30 minutes.
- Transfer directly to a 350°F (180°C) oven and bake until the tops are no longer shiny, which should take about 12 minutes.
TIP FROM THE TEST KITCHEN:
- Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake the most evenly.
