Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter, softened (about 227 g) (Don’t use melted butter here.); 3/4 cup granulated sugar; 3/4 cup packed brown sugar (Light or dark both work.); 1 cup oat flour or all-purpose flour (Oat flour yields chewier cookies; use certified gluten-free oat flour if needed.); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 large eggs; 2 cups chocolate chips (Semisweet or mix chips and chunks.); Flaky sea salt for topping

By:

Chloe Bennett

| Posted on:

March 5, 2026

Delicious homemade chocolate chip cookies on a cooling rack

Recipes

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I still remember the first pan of these cookies that came out soft in the center with crisp, golden edges and a perfect hit of flaky salt on top. This is a straightforward chocolate chip cookie recipe that works whether you use oat flour for a slightly heartier chew or classic all-purpose flour for the familiar bakery feel. It’s a great one-bowl-ish approach when you want reliably delicious cookies for school lunches, last-minute guests, or a cozy afternoon treat. If you’re chasing a bakery-style result, you might also like this bakery-style chocolate chip cookies guide for small technique tweaks.

Why you’ll love this dish

These cookies hit the sweet spot: brown sugar for chew, granulated sugar for snap, and a generous 2 cups of chocolate chips so every bite has melty pockets of chocolate. Use oat flour to add a nutty texture and make the recipe more accessible to those avoiding wheat, or stick with all-purpose for the classic crumb. They’re quick to make, kid-approved, and forgiving enough for bakers with modest experience.

"Soft centers, crisp edges, and that sprinkle of sea salt on top made these vanish faster than I could cool a tray."

When to make them: weekday baking to brighten a lunchbox, weekend baking with kids, or a simple dessert after dinner. They’re also easy to double for cookie swaps or potlucks.

Step-by-step overview

This recipe is straightforward. Cream room-temperature butter and sugars until pale. Add eggs one at a time, stir in vanilla. Whisk dry ingredients separately, then fold them into the wet mixture just until combined. Stir in chocolate chips, scoop dough onto lined sheets, salt the tops, and bake 10 to 12 minutes. Cool briefly on the sheet so cookies finish setting, then transfer to a rack.

What you’ll need

1 cup unsalted butter, softened (about 227 g). Don’t use melted butter here.
3/4 cup granulated sugar
3/4 cup packed brown sugar (light or dark both work)
1 cup oat flour or 1 cup all-purpose flour (see notes below)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (semisweet or mix chips and chunks)
Flaky sea salt for topping

Ingredient notes:

Oat flour yields chewier, slightly denser cookies; use certified gluten-free oat flour if needed. If using all-purpose, spoon and level the cup for accuracy.
If you prefer a less sweet cookie, reduce granulated sugar by 2 tablespoons.
For extra richness, use a mix of brown and dark chocolate chips.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter with granulated and brown sugars until the mixture looks smooth and slightly pale, about 2 to 3 minutes.
Add the eggs one at a time, beating briefly after each addition so the mixture stays emulsified. Stir in the vanilla.
In a separate bowl, whisk together oat flour (or all-purpose flour), baking soda, and salt until evenly combined.
Add the dry mixture to the wet ingredients in batches. Mix gently and only until there are no streaks of flour. Overmixing will make the cookies tough.
Fold in the chocolate chips by hand so they distribute evenly without overworking the dough.
Drop rounded tablespoons or use a medium cookie scoop to place dough mounds on the prepared sheets. Leave 2 inches of space for spreading.
Lightly sprinkle flaky sea salt on top of each dough mound for contrast.
Bake for 10 to 12 minutes. Watch for golden edges while centers remain slightly soft — that ensures a tender interior once cooled.
Let the cookies rest on the baking sheet for 2 to 3 minutes to finish setting, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve them warm with a cold glass of milk, or sandwich two together with a scoop of vanilla ice cream for a quick ice cream cookie. For an elegant twist, place a few warm cookie halves on a dessert plate with a spoonful of whipped cream and a dusting of cocoa. They also make a comforting addition to a brunch spread or an afternoon coffee break.

Storage and reheating tips

Room temperature: Store baked cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help maintain softness.
Refrigerator: Keep up to 1 week, but bring to room temperature before serving for best texture.
Freezing baked cookies: Freeze in a single layer on a sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.
Freezing dough: Scoop dough onto a tray and freeze until firm. Transfer mounds to a bag and freeze up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
Food safety: always cool cookies to room temperature before sealing, and refrigerate if they will be stored longer than a day in a warm environment.

Helpful cooking tips

Use room-temperature butter for proper creaming. If too cold, it won’t aerate; if melted, the cookies will spread too much.
Weigh flour if you can. One packed cup of oat flour or AP flour can vary; weighing prevents dense or crumbly cookies.
Chill the dough 15 to 30 minutes for thicker cookies. I often pop the tray in the fridge while the oven heats.
Salt last: flaky sea salt on top after scooping gives a visible, crunchy burst of flavor.
For more uniform cookies, use a 1-tablespoon scoop or a 2-tablespoon scoop for larger cookies.

For more technique notes and a bakery-focused approach to texture, check this bakery-style chocolate chip cookies resource.

Creative twists

Nutty swap: Fold in 1/2 cup chopped toasted pecans or walnuts.
Spice it up: Add 1/2 teaspoon cinnamon or a pinch of ground cardamom.
Double chocolate: Replace 1/4 cup of flour with 1/4 cup cocoa powder and use dark chocolate chips.
Chewy oats: Stir in 1/3 cup quick oats for extra chew.
Allergy swaps: Use dairy-free butter and dairy-free chocolate chips to make them vegan-friendly; replace eggs with flax or commercial egg replacer following package directions.

Common questions

Can I use oat flour instead of all-purpose flour?

Yes. Oat flour gives a chewier, slightly denser cookie and works well here. Use the same cup measurement, but be mindful that oat flour can vary in absorption. If the dough seems too loose, chill it before baking so the cookies don’t spread too much.

How do I stop cookies from spreading too thin?

Make sure butter is softened but not melted. Chill the dough for 15 to 30 minutes before baking. Also check that your baking soda is fresh; old leavening can affect structure. Using a slightly higher protein flour like all-purpose instead of oat flour can also reduce excess spread.

Can I make larger cookies and adjust the bake time?

Yes. For large cookies (about 3 tablespoons each), increase baking time to 12 to 15 minutes. Watch for golden edges and slightly soft centers. Let them cool on the sheet so they set fully.

Are these safe to eat if the dough is underbaked in the center?

Raw eggs and raw flour carry a small food-safety risk. These cookies should be baked until edges are golden and centers are slightly soft, then allowed to set on the pan. If you’re concerned about raw egg, use pasteurized eggs or an egg substitute.

How long does the dough keep in the fridge?

The dough can be refrigerated in an airtight container for up to 3 days. Bring it to chilling temperature or scoop and bake as needed; slightly colder dough can require an extra minute or two in the oven.