Picture a tray of cookies emerging golden at the edges, their crinkled tops glistening with melting pools of chocolate, the air filled with warm butter and caramel notes.
Imagine that first bite: crisp rim giving way to a tender, chewy center, flecked with sea salt that makes each chocolatey pocket sing—simple comfort you can hold in your hands.
These buttery chocolate chip cookies matter to me because they’re a reliable reset button; baking them turns a noisy day quiet and gathers everyone to the kitchen.
One hectic evening after a long week, a quick batch of these cookies steadied the mood, and dinner chatter turned into laughter before the last tray cooled.
They’re perfect for busy weeknights, Sunday suppers, school bake sales, or an effortless dessert when friends drop by.
You’ll get consistent results with everyday ingredients and a few smart techniques.
Ready? Let’s cook!
Why You’ll Love It
- Delivers rich, buttery flavor with melty chocolate pockets
- Achieves perfect balance: crisp edges, soft chewy centers
- Uses simple pantry staples and one-bowl mixing
- Chills for thicker, bakery-style cookies
- Scales and freezes beautifully for make-ahead treats
Ingredients
- 225 g unsalted butter softened — just soft, not greasy
- 150 g granulated sugar — standard white sugar
- 150 g light brown sugar packed — fresh, moist crystals
- 2 large eggs room temperature — bring to room temp for better emulsifying
- 2 tsp vanilla extract — pure, not imitation
- 320 g all-purpose flour — weigh for accuracy
- 1 tsp baking soda — fresh, not clumpy
- 1/2 tsp baking powder — aluminum-free if preferred
- 3/4 tsp fine sea salt — balances sweetness
- 300 g semisweet chocolate chips — good-quality chips
- 100 g chopped dark chocolate optional — 60–70% cacao
- 60 g chopped toasted pecans optional — toast for deeper flavor
Step-by-Step Method
Cream the Butter and Sugars
Beat softened butter with granulated and brown sugars until light and fluffy, about 2 minutes. Start on low, then increase to medium-high. Scrape the bowl halfway to guarantee even aeration.
Proper creaming traps air, building structure and tenderness. Stop once the mixture looks pale and billowy, not greasy.
Whisk the Dry Ingredients
Combine flour, baking soda, baking powder, and fine sea salt in a medium bowl. Whisk until uniform, breaking up any lumps.
Even distribution prevents pockets of leavening and guarantee consistent rise. Set aside near your mixer so you can add it quickly without losing the butter’s aeration.
Add Eggs and Vanilla
Beat in eggs one at a time on medium speed. Mix just until each disappears, then add vanilla and blend briefly.
Scrape the bowl and paddle to catch any unmixed butter. Avoid overbeating here to prevent a dense cookie. The batter should look smooth and slightly glossy.
Incorporate the Dry Mix
Add the dry ingredients in two additions on low speed. Mix only until no dry streaks remain.
Stop and finish with a few folds by hand if needed. Overmixing develops gluten and toughens cookies. The dough should be soft, cohesive, and slightly tacky, not sticky.
Fold In the Mix-Ins
Fold in semisweet chocolate chips. Add optional chopped dark chocolate and toasted pecans if using.
Use a spatula and gentle strokes to avoid overworking the dough. Distribute chips evenly for consistent bites. Scrape the bottom of the bowl to catch any unmixed bits.
Chill the Dough Briefly
Refrigerate the dough for 30 minutes to firm slightly. Cover the bowl to prevent drying.
Chilling controls spread and deepens flavor. For thicker cookies, chill up to 24 hours. If chilling longer, let dough sit at room temperature a few minutes to scoop easily.
Preheat and Prepare Pans
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Avoid greasing, which encourages excess spread.
Stagger racks if needed but plan to bake one sheet at a time for even heat. Keep one sheet chilling while the other bakes.
Scoop Even Portions
Use a 2-tablespoon cookie scoop or two spoons to portion dough. Space mounds about 2 inches apart to allow for spread.
Level the scoop for uniform size and baking. For picture-perfect tops, dot a few extra chips on each mound before baking.
Bake Until Just Set
Bake one sheet at a time for 10–12 minutes. Look for lightly golden edges and centers that appear slightly underdone.
Rotate the pan at the 8-minute mark if your oven bakes unevenly. Pull them early for soft cookies; bake a minute longer for crisper edges.
Cool and Finish
Cool cookies on the sheet for 5 minutes to set structure. Transfer to a cooling rack to finish cooling.
Sprinkle a pinch of flaky salt on hot cookies to balance sweetness. Store cooled cookies airtight with a slice of bread to keep them soft and fresh.
Ingredient Swaps
- Dairy-free: Replace butter with 225 g plant-based butter (stick style) or 200 g refined coconut oil; use dairy-free chocolate chips.
- Egg-free: Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rested 5–10 min) or 2 tbsp aquafaba per egg (4 tbsp total) for a slightly cakier texture.
- Gluten-free: Swap 1:1 with a quality GF all-purpose blend containing xanthan gum; chill dough at least 1 hour for structure.
- Nut-free: Omit pecans; choose nut-free chocolate brands.
- Budget/availability: Use all granulated sugar if short on brown sugar (add 1 tsp molasses if available); swap semisweet chips with chopped baking bars or a mix of milk/dark chocolates.
- Regional: If all-purpose flour differs, aim for 10–11% protein; adjust salt if using salted butter (reduce sea salt to 1/4 tsp).
You Must Know
- Doneness • If edges are set but centers look glossy and puffed, pull the tray; carryover heat finishes them in 5–7 minutes on the sheet. Why: prevents overbaking. Visual cue: pale centers with just-golden rims, chips still soft.
- Troubleshoot • If cookies spread into thin puddles, add 20–30 g extra flour to the remaining dough and chill 20 minutes. Why: boosts structure/fat absorption. Anchor: dough should feel tacky, not sticky; scoop holds a dome.
- Scale • For 12 cookies instead of 24, halve every ingredient by weight (e.g., 112 g butter, 160 g flour). Why: preserves ratios. Time anchor: portion size same (2 tbsp), bake window unchanged (10–12 min).
- Flavor Boost • For deeper butterscotch notes, brown 225 g butter to 205–210°F (steam subsides, nutty aroma), cool 20 minutes, then proceed and add 15 g extra flour. Why: compensates lost moisture from browning.
- Make-Ahead • To freeze, portion scoops, freeze solid 2 hours, bag airtight up to 2 months. Why: easy fresh cookies. Bake from frozen: add 2–3 minutes; done when edges color and centers are pale/set.
Serving Tips
- Serve warm with cold milk or vanilla bean ice cream.
- Plate with a drizzle of warm caramel and a pinch of flaky salt.
- Sandwich two cookies around vanilla or coffee ice cream.
- Pair with espresso, hot cocoa, or black tea for balance.
- Crumble over yogurt or pudding for a quick dessert parfait.
Storage & Make-Ahead
Store cookies in an airtight container at room temperature for 3–4 days, or refrigerate up to 1 week.
For make-ahead, chill dough up to 24 hours for thicker cookies.
Both baked cookies and dough balls freeze well: freeze up to 2 months.
Bake dough balls from frozen, adding 1–2 minutes.
Reheating
Reheat gently.
Microwave 10–15 seconds with a damp towel.
Oven at 300°F for 5–7 minutes on a tray.
Stovetop.
Warm in covered skillet on low 2–3 minutes to refresh crisp edges.
Toll House Legacy
Once those warm cookies are refreshed and fragrant again, I can’t help but think of where it all began: the Toll House legacy that sparked our collective cookie obsession.
I picture Ruth Wakefield in her Massachusetts inn, stirring butter, sugar, and bits of chocolate into a dough that baked into golden pools and crisp edges—simple, buttery brilliance.
That spirit still guides me when I reach for good butter, balanced sugars, and just enough salt to make chocolate sing.
Here’s how I honor that heritage in your kitchen today:
- Choose semisweet chips for classic nostalgia; add a handful of chopped dark chocolate for molten pockets.
- Cream butter and sugars until airy—this sets the crumb.
- Pull cookies when centers look pale; they finish soft, like the originals.
Final Thoughts
Ready to bake? Give these buttery cookies a try as written, or tweak them with extra brown sugar, a longer chill, or a sprinkle of flaky salt to make them your own!
Frequently Asked Questions
How Can I Make These Cookies Gluten-Free Without Gritty Texture?
Use a 1:1 cup-for-cup gluten-free blend with xanthan gum, then add 1 tablespoon cornstarch and hydrate the dough overnight. I’ll cream well, avoid overmixing, bake slightly under, and let cookies set—tender, not gritty.
What’s the Best Way to Freeze Portioned Cookie Dough Balls?
Flash-freeze scooped dough on a parchment-lined sheet until firm, then bag airtight with labels. I press out excess air, stash flat, and bake from frozen—add 1–2 minutes. I scatter flaky salt before freezing for magic.
Can I Make These Cookies Nut-Free and Avoid Cross-Contamination?
Yes—skip pecans and use nut-free chocolate. I’ll scrub bowls, swap parchment, and wash hands. I’ll check labels for “made in nut-free facility.” Bake separate batches, seal cooling racks, and store cookies airtight away from any nut-containing foods.
How Do Altitude Adjustments Affect Bake Time and Leavening?
At higher altitudes, I bake shorter and cooler, and I reduce leavening slightly. I’ll add a tablespoon or two more flour, bump liquid a touch, and watch edges set—centers puff then barely fall for doneness.
Which Chocolate Chip Brands Melt Best Without Waxy Coating?
Guittard, Ghirardelli, Callebaut, and Valrhona chips or fèves melt beautifully without waxy coatings. I favor couverture-style discs. Avoid generic “baking morsels.” Read labels for cocoa butter, not palm oils. You’ll taste silk, not plastic. Your dough deserves that.
Buttery Chocolate Chip Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Spatula
- 1 Whisk
- 2 Baking sheet
- 1 Parchment paper roll
- 1 Cooling rack
- 1 Cookie scoop or tablespoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 225 gram unsalted butter softened
- 150 gram granulated sugar
- 150 gram light brown sugar packed
- 2 large egg room temperature
- 2 teaspoon vanilla extract
- 320 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 300 gram semisweet chocolate chips
- 100 gram chopped dark chocolate optional
- 60 gram chopped toasted pecans optional
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the vanilla until combined.
- Add the dry ingredients to the wet in two additions, mixing just until no dry streaks remain.
- Fold in the chocolate chips and optional chopped chocolate and pecans until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes to firm slightly for thicker cookies.
- Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes until edges are set and lightly golden and centers look slightly underdone.
- Cool on the sheet for 5 minutes, then transfer cookies to a cooling rack to finish cooling.
Notes
