I find myself returning to this chocolate chip cookie recipe more than any other. It’s the one I make for weekend gatherings, for a simple weeknight treat, or just when a craving strikes. Using both milk and dark chocolate is a small change that makes a huge difference, creating a cookie that satisfies everyone by hitting both creamy, sweet notes and deeper, richer ones.
What makes this recipe so reliable is its straightforward technique and classic flavor profile. It delivers that perfect balance: crisp, golden edges with a soft, chewy center. There’s no complex chilling time required (unless you want to!), and the dough comes together in minutes. It’s a foundational recipe that proves you don’t need special tricks for a truly fantastic cookie.
Achieving the Perfect Cookie Texture
The final texture of a cookie comes down to a few key details. First, your butter should be softened to a cool room temperature, not melted. When you cream softened butter with sugar, you’re whipping tiny air pockets into the fat, which gives the cookies lift and a tender crumb. Melted butter can’t hold air, resulting in a denser, flatter cookie. Second, measuring your flour correctly is critical. I recommend weighing it for accuracy, but if using cups, be sure to spoon the flour into the measuring cup and level it off. Scooping directly from the bag compacts the flour, adding too much to the dough and leading to a dry, tough cookie.
The Magic of Two-Chocolate Combinations
Why settle for one type of chocolate when you can have two? This recipe’s core strength is the interplay between milk and dark chocolate. Milk chocolate provides a familiar, creamy sweetness and a melt-in-your-mouth quality that feels nostalgic and comforting. The dark chocolate, on the other hand, introduces a welcome depth and a slight bitterness that cuts through the sweetness of the dough. This contrast prevents the cookies from being one-note and creates a more balanced, satisfying flavor in every single bite. It’s a simple, chef-inspired touch for a bakery-quality result.
Adjusting Bake Time for Soft or Crispy Cookies
Your ideal cookie is just a minute or two away. The bake time in this recipe is a window, and where you land in that window determines the final texture. For a soft and chewy cookie, pull the baking sheets from the oven at the 10-minute mark. The edges should be lightly golden, but the centers will look slightly underdone. Don’t worry—they will continue to bake from the residual heat of the pan, setting up perfectly as they cool. If you prefer a cookie with a firmer, crispier bite, let them bake for the full 12 minutes, or until the edges are a solid golden brown.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
- 280g all-purpose flour (2 1/4 cups)
- 5g baking soda (1 teaspoon)
- 6g salt (1 teaspoon)
- 227g unsalted butter (1 cup), softened
- 150g granulated sugar (3/4 cup)
- 165g packed brown sugar (3/4 cup)
- 5g vanilla extract (1 teaspoon)
- 100g large eggs (2)
- 170g milk chocolate chips (1 cup)
- 170g dark chocolate chips (1 cup)
Step-By-Step Instructions
- Preheat the Oven
Position an oven rack in the center of your oven and preheat to 350°F (175°C). A centered rack ensures the most even heat circulation for uniform baking.
- Mix the Dry Ingredients
In a medium bowl, whisk together the 280g (2 1/4 cups) all-purpose flour, 5g (1 teaspoon) baking soda, and 6g (1 teaspoon) salt. This step distributes the leavening and salt evenly before they’re added to the wet ingredients.
- Cream the Butter and Sugars
In a large mixing bowl with a hand mixer or stand mixer, beat the 227g (1 cup) softened butter, 150g (3/4 cup) granulated sugar, and 165g (3/4 cup) brown sugar on medium speed. Cream for 2 to 3 minutes, until the mixture is visibly lighter in color and has a fluffy texture. This aerates the dough for a tender result.
- Add Wet Ingredients
Beat in the 5g (1 teaspoon) vanilla extract. Add the 2 large eggs one at a time, mixing well after each addition until it is fully incorporated. The mixture should look smooth and creamy.
- Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. To avoid developing too much gluten, stop mixing as soon as the last streaks of flour disappear.
- Fold in Chocolate Chips
Using a spatula, gently fold in the 170g (1 cup) milk chocolate chips and 170g (1 cup) dark chocolate chips until they are evenly distributed throughout the dough.
- Shape the Cookies
Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie to give them room to spread as they bake.
- Bake to Perfection
Bake for 10-12 minutes. The cookies are done when the edges are golden brown and the centers are set but still soft. For even baking, rotate the baking sheets halfway through the cook time.
- Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up before you move them. Then, transfer the cookies to a wire rack to cool completely.
- Serve and Enjoy
Once cooled, the cookies are ready to be served. They are excellent with a glass of cold milk or a cup of coffee.
If you enjoy this dish, try our Chewy Chocolate Crinkle Cookies for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add Nuts: For extra crunch and a nutty flavor, fold in 115g (1 cup) of chopped walnuts or pecans along with the chocolate chips.
- Warm Spice: Mix 1 teaspoon of ground cinnamon into the dry ingredients for a subtle, warming spice that pairs beautifully with the chocolate.
- Different Chips: Feel free to swap the chocolate chips for white chocolate, butterscotch, or peanut butter chips for a completely different cookie.
Make-Ahead, Storage & Reheat
Store baked cookies in an airtight container at room temperature for up to one week. You can also freeze scooped, unbaked dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag for up to two months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Protein: 2g
- Fat: 8g
- Carbohydrates: 18g
- Per 100g: Calories: 500, Protein: 7g, Fat: 26g, Carbs: 60g
- Estimates only.
FAQ
Why did my cookies spread out and become thin and flat in the oven?
The most likely reason is warm butter. Start with butter that is softened but still cool, as this helps the dough hold its shape while it bakes.
Does chilling the cookie dough for a longer time really make a difference?
Yes, chilling lets the flour fully absorb moisture, which deepens flavor and results in a thicker, chewier cookie. Aim for at least thirty minutes.
What is the best way to make my cookies look perfectly round and uniform?
Use a cookie scoop for even portions. Right after baking, use a round cutter slightly larger than the cookie to gently nudge the edges into a neat circle.
Can I use salted butter instead of unsalted for this specific recipe?
You can. Since salted butter contains an unknown amount of salt, it is best to reduce the added salt in the recipe by half to avoid an overly salty result.
How can I get cookies with crispy edges but still keep a soft, chewy center?
The key is to avoid overbaking. Pull them from the oven when the edges are set and golden but the centers look slightly underdone, as they finish baking on the hot pan.
My cookies came out dry and crumbly instead of chewy. What went wrong?
This usually happens from over-measuring flour or overbaking. Spoon your flour into the measuring cup instead of scooping to prevent packing it in too tightly.
What’s the best way to bake multiple cookie sheets for even results?
For best results, bake one sheet at a time on the middle rack. If you must bake two, rotate them halfway through so the heat distributes more evenly.
Is there a trick to baking dough balls directly from the freezer?
No need to thaw them first. Just place the frozen dough on your baking sheet and add a minute or two to the bake time, as this ensures the center cooks through.
Equipment
- Oven
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire rack
- Cookie scoop
Ingredients
- 280 g (2 1/4 cups) All-purpose flour
- 5 g (1 teaspoon) Baking soda
- 6 g (1 teaspoon) Salt
- 227 g (1 cup) Unsalted butter softened
- 150 g (3/4 cup) Granulated sugar
- 165 g (3/4 cup), packed Brown sugar
- 5 g (1 teaspoon) Vanilla extract
- 100 g Large eggs about 2 eggs
- 170 g (1 cup) Milk chocolate chips
- 170 g (1 cup) Dark chocolate chips
Instructions
- Position an oven rack in the center and preheat the oven to 350°F (175°C).
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat softened butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light and fluffy.
- Add vanilla extract and beat in the eggs one at a time, mixing until smooth and creamy.
- Gradually add dry ingredients to wet ingredients on low speed until just combined, scraping down the bowl as needed.
- Fold in milk and dark chocolate chips evenly using a spatula.
- Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing about 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden and centers are set but soft; rotate the baking sheet halfway through baking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve once cooled, optionally with milk or coffee.
