Basic Chocolate Chip Cookies

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 12/13/19
basic chocolate chip cookies

The Spruce / Diana Rattray
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 60 servings
Nutritional Guidelines (per serving)
89 Calories
5g Fat
10g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 60
Amount per serving
Calories 89
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 23mg 8%
Sodium 61mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These basic chocolate chip cookies are easy to prepare, and they are delicious!

The all-butter cookies are made with plenty of chocolate chips but do feel free to add a few more. They can be made with the addition of nuts, as well. 

If you crave something a little different, try one of the variations below the recipe instructions.

Ingredients

  • 1 cup butter (room temperature)
  • 1/2 cup sugar
  • 1 cup brown sugar (firmly packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 to 3 cups semisweet chocolate chips
  • Optional: 1/2 to 1 cup chopped nuts

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. In a large mixing bowl cream the butter and sugars until light. Beat in the eggs and vanilla until well blended.

  4. Sift together the flour, salt baking powder, and baking soda; stir into the first mixture, blending well. Fold in chocolate chips. If desired, fold in chopped nuts.

  5. Chill, if desired. 

  6. Use a cookie scoop or gently shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an ungreased or parchment paper-lined cookie sheet. 

  7. Bake for 8 to 10 minutes, or until edges are light brown.

  8. Serve and enjoy!

Recipe Variations

  • Instead of all semisweet chocolate chips, use all or half butterscotch chips, peanut butter chips, or white chocolate chips. Or use miniature semisweet chocolate chips.
  • For mint chocolate chip cookies, use chocolate mint chips in place of the semisweet chips, and replace the vanilla extract with 1/2 teaspoon of mint extract.
  • For white chocolate macadamia nut cookies, add 2 cups white chocolate chips and 1 cup of chopped macadamia nuts.
  • Add about 1/2 cup of toffee or Heath Bar chips for extra buttery flavor and candy crunch.