Go Back
5 from 12 votes

Classic Chocolate Chip Cookies

Author Shannon Lyon | Plum Street Collective


  • 3/4 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/2 c. white sugar
  • 1 egg
  • 3/4 tsp. vanilla extract
  • 2 c. flour
  • 3/4 tsp. salt
  • 3/4 tsp. baking soda
  • 2 c. chocolate chips (can use a mix of semi-sweet and milk)
  • flaked sea salt for topping


  1. Cream butter and sugars in stand mixer for 2-3 minutes.

  2. Add egg and vanilla and keep beating for 1 min.

  3. Meanwhile in a separate bowl mix flour, salt, and baking soda.

  4. Slowly add dry mixture to wet mixture and cream. Then add the chocolate chips and mix quickly until incorporated.

  5. Using a cookie scoop (2-3 tbsp. works best), scoop dough onto parchment lined cookie sheet. 

  6. Freeze cookie sheet with dough on it for 30 minutes or longer, until dough is hard.

  7. Remove dough from freezer. Line a cookie sheet with parchment paper or a silicon baking mat. Place frozen balls on it, evenly spaced (8-12 per sheet works great). 

  8. Bake in preheated 385 degrees for 7-9 minutes, until tops are lightly browning. Because the dough was frozen the tops may look rounded (top is brown, inside is still gooey). Once tops are light brown, remove from oven and transfer pan to top of stove to cool. If you desire a flatter looking cookie, flatten the top of the cookie lightly with the back of a flat spatula.

    Let cool on cookie sheet for 10 minutes before eating or transferring.

    *If the tops of your cookies aren't browning enough, you can bake at 390 or 400°F. Once tops and edges are browned (and inside is still gooey), they are done.

  9. Once removed from oven, top with flaked sea salt. (link to Maldon sea salt flakes - we love this kind)