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Chocolate Chips Cookie Recipe

Chocolate chips cookie recipe with tall, golden domes made using the creaming method for a fluffy, cake-like texture. Loaded with both milk and dark chocolate chips, then chilled for thick cookies with crisp edges and slightly underdone centers.
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Prep Time 1 hour 20 minutes
Cook Time 11 minutes
chill 1 hour
Total Time 2 hours 31 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 1 cup butter so softened (not melted); creaming method for height
Sugars
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
Eggs and flavorings
  • 2 eggs large
  • 2 tsp vanilla
  • 0.5 tsp espresso powder
Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
Chocolate
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Cream and mix
  1. Cream the softened butter with the granulated sugar and packed brown sugar on high for 4 minutes, until very pale and fluffy, with the mixture noticeably lighter in color and texture.
  2. Add the eggs one at a time, then mix in the vanilla and espresso powder until fully incorporated, scraping the sides as needed.
  3. Stir in the all-purpose flour, baking soda, and salt until just combined, stopping when no dry streaks remain.
  4. Fold in the milk chocolate chips and dark chocolate chips until evenly distributed, with chips visible throughout the dough.
Chill and bake
  1. Refrigerate the dough for 1 hour to firm it up, until scoopable and slightly set.
  2. Preheat the oven to 375°F while the dough chills, so it’s ready when the dough is firm.
  3. Scoop the dough onto a sheet pan and bake for 9–11 minutes at 375°F, until edges are set but centers still look underdone.

Notes

Pro tip: creaming butter properly for a full 4 minutes is key for lift and that fluffy, cake-like crumb. Store baked cookies in an airtight container at room temperature for 3–4 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour and mix just until combined.