Cookies are a classic treat that I find irresistible—crispy on the edges, chewy in the middle, and packed with sweet, buttery flavor. Whether I bake a batch for a quick snack or to share with friends, they never fail to bring comfort and joy.
Why You’ll Love This Recipe
I love this cookie recipe because it’s straightforward and versatile. It yields perfectly balanced cookies with just the right texture, and the flavors come together beautifully every time. Plus, I can easily customize it with mix-ins like chocolate chips, nuts, or dried fruit, making it my go-to for any occasion.
ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 36 cookies. Preparation time is about 15 minutes, with a baking time of 10 to 12 minutes per batch. Cooling takes an additional 10 minutes.
Variations
I like to mix things up by adding chopped nuts, such as walnuts or pecans, for a crunchy texture. Sometimes I swap the chocolate chips for white chocolate or butterscotch chips to change the flavor profile. For a fun twist, I’ve added a sprinkle of sea salt on top before baking, which enhances the sweetness perfectly.
storage/reheating
I store leftover cookies in an airtight container at room temperature for up to a week. If I want to keep them longer, I freeze them in a sealed bag for up to three months. To reheat, I pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for a few minutes to restore that fresh-baked softness.
FAQs
How do I make my cookies chewier?
I find that using more brown sugar than granulated sugar helps keep cookies moist and chewy. Also, slightly underbaking them and letting them cool on the baking sheet can give that perfect chewy texture.
Can I use salted butter instead of unsalted butter?
Yes, but I reduce the added salt in the recipe by about half to keep the balance just right.
How do I prevent my cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking tightens the gluten and slows spreading, resulting in thicker cookies.
Can I substitute the all-purpose flour?
I haven’t tried this recipe with whole wheat flour, but it might make the cookies denser. For a gluten-free option, using a gluten-free baking blend could work, though I’d expect a slightly different texture.
What’s the best way to store cookies to keep them fresh?
I always keep cookies in an airtight container at room temperature. If they start to get hard, placing a slice of bread in the container helps keep them soft by maintaining moisture.
Conclusion
This cookie recipe has become one of my favorites because it’s simple, reliable, and endlessly adaptable. Every batch fills my kitchen with a warm, inviting aroma, and sharing them always brings smiles. Whether baking for family, friends, or just myself, these cookies never disappoint.
PrintCookies
Classic cookies that are crispy on the edges and chewy in the middle, packed with sweet, buttery flavor. Perfectly balanced and versatile for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes (excluding cooling)
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Add chopped nuts like walnuts or pecans for crunch.
- Swap chocolate chips for white chocolate or butterscotch chips for variation.
- Sprinkle sea salt on top before baking to enhance sweetness.
- Store cookies in an airtight container at room temperature up to one week or freeze for up to three months.
- Reheat cookies in microwave for 10-15 seconds or in a 300°F oven for a few minutes to refresh softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
