Classic Chocolate Chip Cookie

The search is over: meet your new ‘go to’ recipe for a classic Chocolate Chip Cookie. These beauties have crispy edges, chewy insides, and perfectly sweet. Here are my tips for the perfect cookie – every time.

I started this blog back in 2014, and you’d think by now I would have posted my perfect, classic, chocolate chip cookie recipe. Today is the day! Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It’s been tweaked and tested, and is ready to be enjoyed by YOU!

Tips for the Perfect Chocolate Chip Cookie

They say that perfection doesn’t exist, but whoever said that clearly never ate one of these Chocolate Chip Cookies. I wasn’t lying when I said this poor cookie recipe has had to jump through a lot of hoops (and mouths) to land in my (and your) recipe box! There are many different ways to bake up a cookie, but here are my tips :

1. Use good quality chocolate: I personally love using chocolate chunks from Callebault or Rogers dark chips for a good dark chocolate.
2. Cream the butter and sugar: When you cream the butter and sugar together, it creates air pockets that help to create a bit of lightness in the cookie. 
3. Chill the dough: Letting the dough chill even for at least 1 hour before baking helps to prevent spreading, allows the flavours meld together, the flour ‘hydrate’, and the cookies become even more decadent.
4. Use a cookie scoop: Want a Pinterest-worthy cookie? Consistently-sized, and evenly-baked cookies, should be measured out with a cookie scoop (I use #40)!
5. Tap the pan (pan-banging): Let out that frustration (lol), and firmly tap/bang the cookies on a hard surface as soon as they are out of the oven, and part way through. This creates ripples on the edge of the cookie and gives it both a crisp outer edge, and a soft, gooey middle. It helps prevent the cookie from getting overly fluffy!

The Best Chocolate for Chocolate Chip Cookies

Honestly, the type of chocolate you use will come really down to personal preference. The most popular type of chocolate to use in chocolate chip cookies is semi-sweet or milk chocolate: dark chocolate clearly works too. My personal favourite brands of chocolate to use are Callebault or Rogers (local to BC!).

How to Store Chocolate Chip Cookies

Store your cookies in a resealable container at room temperature to keep them fresh for up to 1 week. I personally like using a cake dome – not completely airtight but I like that… and it’s showy. P.S. DON’T THROW OUT COOKIES! These can be frozen, and simply placed in freezer bags or a resealable container until ready to eat. 

More of my Favourite Cookie Recipes

If there’s one thing I know, it’s my way around a cookie recipe. I actually have a Bookie Club (book + cookie club) where I send out a new cookie recipe every single month on-theme with the book we’re reading. Join here and get in on the action!

Here are some of my favourite cookie recipes, happy baking!

• Sweetheart Sugar Cookies
• Thumbprint Cookies
• Blueberry Breakfast Cookies (from Fraîche Table)
• Lunchbox Cookies (a top recipe for a reason!)

Classic Chocolate Chip Cookie Recipe

5 from 1 vote

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Classic Chocolate Chip Cookie

It doesn't get more timeless than this classic Chocolate Chip Cookie recipe! They're crispy, chewy, and perfectly sweet.

Course Baking

Keyword Baking, Chocolate Chip, chocolate cookies, cookies

Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 1 hour

Servings 24 cookies

Author Fraîche

Ingredients

• 1 cup unsalted butter softened
• 3/4 cup lightly packed dark brown sugar
• 1/2 cup white sugar
• 2 teaspoons vanilla
• 2 eggs
• 1 egg yolk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips or chunks

Instructions

1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
2. In a large bowl using an electric mixer, beat the butter, brown sugar, and sugar together on high until light and fluffy, 2-3 minutes. Add the vanilla along with the eggs and egg yolk, one at a time, mixing well between the addition of each until well incorporated and fluffy.

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and mix to combine. Stir in the chocolate chips. Cover and refrigerate for an hour or overnight (or up to 3 days) if desired.

4. Using a cookie scoop (#40 size) or around 2 tablespoons, scoop out the cookies into balls and place on the baking sheet, leaving 2-inches between each cookie. Slightly press down for a flatter cookie. Bake for 5 minutes, remove the pan from the oven, firmly tap the pan on a hard flat surface a few times, and continue baking for another 5 minutes, until light golden brown around the edges. Remove the pan from the oven and firmly tap the pan again on a hard surface (this keeps the cookies from being too fluffy).

5. Transfer the cookies to a cooling rack and repeat with the remaining cookie dough. Store in a sealed container for up to 1 week at room temperature or in the freezer for up to 1 month.