The Only Chocolate Chip Cookies You’ll Ever Need
Some recipes are good. Some are great. And then there are the ones that feel like home with every bite. These chocolate chip cookies fall into that last category—golden edges, soft centers, melty chocolate, and just the right touch of sea salt. They’re the kind of cookies that never last more than a day in the jar (and somehow taste even better the next morning).
Why These Cookies Work
There’s beauty in simplicity, and this recipe doesn’t try to reinvent the wheel—it just perfects it. We’re going for a slightly chewy texture, rich buttery flavor, and puddles of chocolate in every bite. No chilling required, no complicated steps. Just straightforward, feel-good baking.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (or chopped chocolate)
- Flaky sea salt (optional, but recommended)
Instructions
1. Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
2. Add the Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring just until combined.
4. Fold in the Chocolate
Add your chocolate chips or chopped chocolate and gently fold them into the dough. You can reserve a few to press on top of each cookie for that bakery-style finish.
5. Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon-sized balls and place a few inches apart. Bake for 9–11 minutes, or until the edges are golden and the centers are still slightly soft.
6. Cool and Sprinkle
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm, if using.
Tips for the Best Cookies
- Use room temperature butter—not melted—for that perfect chewy texture.
- Want crispier edges? Bake an extra minute or two.
- Refrigerate leftover dough for deeper flavor and even better texture the next day.
Final Thoughts
There’s something timeless about a classic chocolate chip cookie. Whether you’re baking them for a cozy night in, sharing with friends, or sneaking a few between tasks, this recipe is one you’ll keep coming back to. Familiar, foolproof, and full of flavor—just how cookies should be.
Stick around—every visit tastes better than the last at The Buttered Bliss.
