Classic Chocolate Chip Cookies

A crowd-pleaser. And no need
to wait for butter to soften!


3/4 cup brown sugar packed
3/4 cup sugar
1  cup unsalted butter, melted
2  eggs
1  tsp vanilla extract
1  tsp baking soda
1/4  tsp salt
2 3/4  cup all-purpose flour, sifted (only once!)
2  cups chocolate chips semi-sweet 
(I recommend using Ghirardelli)


  1. Preheat oven to 375 F. Optionally, line a baking sheet with parchment paper. If you don’t use parchment paper, do not spray or grease. I highly recommend using shiny aluminum cookie sheets, preferably Rema or Airbake. Dark sheets will make cookies brown faster.
  2. In mixer, beat sugars and melted butter well until creamy. 
  3. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, about 1 minute.
  4. Add the flour gradually while mixing on low speed. The dough should form peaks and hold its shape. If it looks too shiny or soft, add just a bit more flour.
  5. Add the chocolate chips. Finish hand stirring to incorporate evenly.
  6. Use a medium ice cream scoop to scoop out equal sized balls of dough onto baking sheet.
  7. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. You’re going to think they’re under-baked, but they’re not. If you plan on eating them immediately, I recommend baking them just a bit longer. If you are going to let them cool and eat later, bake slightly less to ensure they’re soft.
  8. Cool on baking sheet for about 5–10 minutes, then transfer them to wire rack.

    It’s okay to refrigerate this dough while working if needed. This will impact the look of the cookies so keep that in mind.