Classic, chewy, buttery chocolate chip cookies made the easy way—perfectly golden edges and gooey centers in every bite.

Scale

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semi-sweet chocolate chips

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1. Preheat oven to 350°F and line baking sheets with parchment or silicone mats.

2. In a large bowl, cream softened butter with white and brown sugars until light and fluffy.

3. Beat in eggs one at a time, then stir in vanilla extract.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Fold in the chocolate chips evenly throughout the dough.

7. Scoop tablespoon-sized balls onto baking sheets, leaving 2 inches apart.

8. Bake for 8–10 minutes until the edges are golden and the centers are soft.

9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

For thicker cookies, chill the dough for 30 minutes before baking.

Sprinkle a bit of flaky sea salt on top before baking for extra flavor.

Swap in dark, milk, or white chocolate chips based on your preference.

Store in an airtight container for up to 3 days, or freeze for up to 2 months.