Go Back
Print

Classic Chocolate Chip Cookies

Taking a classic chocolate chip cookie to the next level with a silky dark chocolate flavor. Homemade cookies are what memories are made of! This recipe is perfect for any day of the year. 

Course Dessert
Cuisine American
Keyword chocolate chip, chocolate chip cookies, classic, dessert, homemade, sweets, traditional
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Holly Nicolas

Ingredients

  • 1 1/4 Cups All-Purpose Flour
  • 1 Cup Whole Wheat Flour
  • ***Can swap both white and wheat flours for an all-purpose gluten free (I use Bob’s Red Mill)
  • 1 Tsp Baking Soda
  • 1 Tsp Kosher Salt
  • 1 Cup Unsalted Butter (Softened)- or 2 small sticks
  • 2 Eggs
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar (or Coconut Sugar-see notes in text above)
  • 1 Tsp Vanilla Extract
  • 1 1/2 Cups Dark Chocolate Chips

Instructions

  1. In a medium bowl combine all-purpose flour, wheat flour, salt, and baking soda. Stir with whisk or fork until combined and set aside. 

  2. In a stand mixer or with a handheld mixer, beat softened butter with both sugars until creamy. Add vanilla. Next on a low setting, add one egg at a time until combined-only about 10 seconds. 

  3. Add flour mixture to butter mixture a little at a time. Keep adding and mixing on low (stand mixer) until all ingredients are combined. You can also mix by hand if needed. 

  4. Add chocolate chips and mix on low (stand mixer) just until combined. If not using a stand mixture, you can just stir chocolate chips in with a large, sturdy mixing spoon. 

  5. Scoop cookie dough into 1 1/2 inch spoonfuls and place on a parchment lined baking sheet or pizza stone. You can make them smaller if you want more cookies. Be sure to leave a few inches in between each cookie so they have room to expand while baking. 

  6. Bake at 375 degrees 9-11 minutes for bigger cookies (1 1/2 inch balls) or 7-9 minutes for smaller cookies (3/4 inch-1 inch balls). Every oven is different so it’s best to start with the least amount of time and check them. You can always add time but you can’t go back once they’re too dark. If you want a soft, chewy cookie take them out when they are lightly brown and almost look a tiny undercooked. Let them cool down for a few minutes on baking sheet to finish cooking and then you can move them to a cooling rack or plate. 

  7. For a crunchier cookie, they will look completely cooked and a little darker. Cookies can be stored at room temperature in an airtight container or bag. You can also freeze them in freezer bags to enjoy later.