Chocolate Chip Cookies
There’s something timeless about a good chocolate chip cookie—the kind that feels familiar, comforting, and just a little indulgent. These cookies are soft, lightly crisp at the edges, and perfectly balanced with two types of chocolate for depth and richness. Made with simple pantry ingredients and no eggs, this recipe comes together easily and is perfect for weeknight baking, sharing with friends, or enjoying warm with a cup of chai or coffee.
This recipe makes about 24 small cookies.
Ingredients
1/2 cup butter, softened
1 cup raw cane sugar
1/4 cup milk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup dark chocolate chips
1/4 cup mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, add the softened butter and sugar. Beat using a hand mixer or stand mixer until light and creamy, about 2–3 minutes.
Add the milk and vanilla extract to the bowl and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt until evenly combined.
Add the dry ingredients to the wet ingredients. Using a spatula, gently mix until just combined. The dough should be soft and pliable in your hand — do not overmix.
Fold in both types of chocolate chips. And let the dough sit for 5 minutes on the counter.
Optional, but recommended if you have time: Chill the dough in the refrigerator for 30-45 minutes to allow for the butter to firm up for slightly thicker cookies.
Scoop the dough into 24 equal-sized balls. Place 12 dough balls per baking sheet, leaving space between each.
Bake at 350°F for 8-10 minutes or until lightly golden brown in color. The cookies will look slightly underbaked in the center.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for a few more minutes.
Enjoy warm or let cool completely and store in an airtight container.
Additional Notes
These cookies firm up as they cool, so avoid overbaking for the best soft texture.
This recipe makes 24 cookies, but if you prefer to make them bigger, just make 12! Increase the baking time to 12-14 minutes. Keep an eye on them and take them out once they get a golden brown color!
You can swap the chocolate chips for chopped chocolate, or add a sprinkle of flaky sea salt on top before baking.
Dough can be refrigerated for up to 24 hours if you’d like to bake in batches.
Best enjoyed within 2–3 days!
