This classic chocolate chip cookie recipe has a delicious chewy center, perfectly crisp edges, and is loaded with tons of chocolate chips. Swap the semi-sweet chocolate chips in this recipe with dark chocolate, or use half dark and half semi-sweet for the tastiest cookies you’ll ever make!

Whenever I make these cookies, I swear I hear that song from Karate Kid playing in my head. You know the one by Joe Esposito. “You’re the best around, no one’s gonna ever bring you down.” Then I start to dance a little and then my mouth starts to water because these cookies are that good!

Yes, they are really good. Maybe it’s the coffee I add to these, or maybe it’s the toffee bits. It could be that all of the ingredients inside this cookie pair so well together that they could form their own band! Either way, I love making chocolate chip cookies, and I love eating them even more! I feel most at home when I have a wooden spoon or a rubber spatula in my hands, and I am mixing away!

Everyone needs that go-to cookie recipe that they keep in their back pocket and this one is mine. I tend to make my cookies the same way. I can never use one type of chocolate. I just have to use at least two types of chocolate for my cookies and this recipe is no exception. I like to use a mixture of semi-sweet chocolate and dark chocolate chips for my cookies. I find that the combination of dark and semi-sweet chocolate works the best. This is one of those cookie recipes that everyone always raves about! I usually get asked, “What did you put in these?” I always laugh because there is no magic here, just good ingredients!

“Making these with my kids was as much fun as eating them!”
-Anonymous

CHOCOLATE CHIP COOKIE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Flour – unbleached all-purpose flour, but can be substituted for a 1:1 ratio of gluten-free flour.

Eggs – add richness and structure to the cookies

Butter – unsalted butter, softened see notes below

Salt – fine sea salt

Sugar – A combination of granulated and dark brown sugar

Leaveners – Baking soda and baking powder (ensure it’s fresh)

Chocolate – I use a combination of dark chocolate and semi-sweet chocolate, but feel free to substitute the dark chocolate with milk chocolate if you like. Just be sure to have extra chocolate on hand for topping!

HOW TO MAKE CHOCOLATE CHIP COOKIES

Follow these steps to make Chocolate Chip Cookies:

Sift the dry ingredients – In a medium bowl, sift the flour, baking soda, baking powder, and salt.
In another bowl, using a hand mixer, beat together the butter for 30 seconds. Then, add brown sugar, and granulated sugar for 1 minute on medium speed. Once the butter and sugar are light and fluffy then, add in the vanilla, eggs, and 1 egg yolk, 1 at a time, until combined. Beat the mixture on high speed until very fluffy and pale. Add the flour mixture, in thirds and mix until combined.
Add the chocolate – Fold in all of the chocolate chips and toffee pieces (if using). Use a 1- 1 1/2 tablespoon scoop to scoop the dough balls and place them on the prepared sheet pan. Cover and refrigerate the dough for 2 hours up to overnight.
Bake – Top the cookies with additional chocolate chips, then bake for 10 to 12 minutes.

CHOCOLATE CHIP COOKIE BAKING TIPS

Sift your dry ingredients. Sift together all of the dry ingredients to remove any lumps.
Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, fluff the flour in its container, spoon it into the measuring cup, and level the top.
Use room-temperature dairy. I always take my eggs, butter, and other dairy out of the refrigerator ahead of time so that they are at the perfect temperature before adding them to the cookie dough.
Add hot coffee. I like adding coffee because it helps to intensify the chocolate flavor. If using coffee, add 2 tsp of hot coffee to the batter when you add the vanilla extract.
Don’t overmix the dough. Once you begin to add the flour, be careful not to overmix the dough! Add the flour just until combined, then stir the chocolate and toffee pieces (if using) with a large spoon.
Chill the cookie dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.

Chocolate Chip Cookies

Recipe by Jamie Tryon

5.0 from 1 vote

Cuisine: Dessert, SnacksDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Total time

hour

Cook Mode

Keep the screen of your device on

Ingredients

2 1/2 cups unbleached all-purpose flour (spooned & leveled)
1 cup softened butter (at room temperature)
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs (at room temperature)
1 1/2 cup semisweet chocolate chips or chopped chocolate bars
1 cup dark chocolate or milk chocolate chips
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 cup toffee candy, chopped (optional)
1/2 tsp salt

Directions

Line a rimmed baking sheet with parchment or wax paper and set aside.
In a medium bowl, sift together the flour, salt, baking powder, and baking soda. Whisk well. Set aside.
In the bowl of a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, combine the butter and sugars. Beat on medium-low speed until the mixture is very light and fluffy, about 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed.
Add the eggs, one at a time beating until well combined after each addition. Add the vanilla and hot coffee (if using), beating until well combined.
With the mixer on low speed, add the flour mixture to the butter mixture, beating until just combined, scraping the bowl as needed. Fold in the chocolates and toffee pieces.
Use a 1- 1 1/2 tablespoon scoop to scoop the dough balls and place on the prepared sheet pan. Cover and refrigerate the dough for 2 hours up to overnight.
When ready to bake, preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or place on a silicone baking mat. Bake for about 10 to 12 minutes, or until the edges are golden brown. (For best results rotate the pans halfway through baking.)
Remove from the oven and let the cookies cool on the pan for 5 minutes then transfer to a wire rack to finish cooling. Store leftover cookies in an airtight container for up to 5 days.

Notes

Don’t over-mix: Once you begin to add the flour, be careful not to over-mix the dough! Add the flour just until combined. Then stir the in the chocolate and toffee pieces together with a large spoon.
Chilling the dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.

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