Classic Chocolate Chip Cookies on a Baking Sheet

Name: Classic Chocolate Chip Cookies on a Baking Sheet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups semisweet chocolate chips; Optional: 1 cup chopped nuts (walnuts or pecans)

This classic chocolate chip cookie recipe yields soft-centered, slightly crisp-edged cookies baked on a sheet pan—perfect for weeknight treats or batch-baking for a crowd. Use your oven and a stand mixer to achieve reliably consistent results every time.

20 min Prep Time

10 min Cook Time

30 min Total Time

24 Servings

Easy Difficulty

Ingredients

Servings:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

Optional: 1 cup chopped nuts (walnuts or pecans)

Nutrition (per serving)

Calories	185 kcal
Protein	2g
Fat	9g
Carbohydrates	24g
Fiber	1g

💾 Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 3 months; thaw at room temperature or warm briefly in a 300°F oven for a few minutes before serving. Dough balls can be frozen on a tray, then transferred to bags and baked from frozen, adding 1–2 minutes to the bake time.

🍳

Best Made With: Oven / Stand Mixer

Choose a stand mixer with a sturdy motor and planetary mixing action for consistent creaming; if you bake often, a higher-wattage model from KitchenAid or Cuisinart will last longer.

See Our Top Oven / Stand Mixer Picks →

Classic Chocolate Chip Cookies on a Baking Sheet

Few treats are as universally loved as a warm chocolate chip cookie straight from the oven. This recipe focuses on creating cookies with a tender, chewy center and a thin, caramelized edge by using simple techniques and reliable equipment: your oven and a stand mixer. Baked on a standard baking sheet, these cookies come together efficiently and are ideal for making multiple batches quickly.

What makes this recipe special is the balance of butter, sugar, and egg that produces both flavor and texture, plus a straightforward chilling step that controls spread so you get consistently shaped cookies. Whether you’re baking for school lunches, a bake sale, or just craving comfort food, this approach yields a classic result that’s hard to beat.

Why this method works

Baking on a sheet pan at a slightly higher initial temperature sets the edges quickly, encouraging a chewy center and crisp perimeter. Creaming butter and sugar with a stand mixer incorporates just enough air for lift while maintaining a dense, tender crumb. A brief chill of the dough firms the fat, limiting spread so you end up with beautifully rounded cookies that hold a soft middle.

Choosing the right equipment

The most important pieces of equipment for this recipe are a reliable oven and a stand mixer. A stand mixer makes creaming the butter and sugar effortless and consistent; if you’re comparing models, our KitchenAid vs Cuisinart Stand Mixers guide can help you choose the right one for your kitchen. For baking, a heavy-gauge half-sheet pan distributes heat evenly and helps develop those golden edges. If you’re building out your first set of baking tools, check the Best Baking Sets for Beginners to find starter kits that include quality pans and measuring tools.

Recommended buys:

Stand mixer — for consistent creaming and mixing.
Half-sheet pan — sturdy, rimmed pan that’s ideal for batch baking.
Silicone spatula — for scraping the bowl and folding chips.

Timing and planning

This recipe is well-suited to advance prep. Dough can be mixed and chilled for at least 30 minutes or up to 72 hours in the refrigerator; chilling longer deepens flavor and improves texture. When you’re ready to bake, keep a baking rhythm by letting sheet pans cool between batches and using parchment or a reusable liner for easy cleanup.

Serving suggestions

Serve these cookies warm with a cold glass of milk, coffee, or a scoop of vanilla ice cream for a quick dessert. They keep well enough to pack in lunchboxes and are an excellent option for cookie exchanges or holiday plates.

Tips & Variations

For chewier cookies, slightly increase the brown sugar ratio and underbake by 1–2 minutes; cookies will firm as they cool.
For a crunchier cookie, flatten dough balls slightly before baking and bake an extra 1–2 minutes to deepen the caramelization of the edges.
Mix in 1 cup chopped toasted nuts or swap half the chocolate chips for chunks to add texture and variety.
Freeze scooped dough balls on a tray, then transfer to a bag; bake from frozen, adding 1–2 minutes to the bake time for fresh cookies anytime.

Finishing notes

Small adjustments in ingredient temperature, oven calibration, and dough size will change the outcome. Use an oven thermometer if your oven runs hot or cold, and weigh ingredients with a kitchen scale for the most consistent results. If you’re new to baking or expanding your tools, take a look at our buying guides to refine your choices and get the most dependable equipment for home baking.

Happy baking—there’s little that beats the aroma of chocolate chip cookies in the oven.

Instructions

1. Preheat and prepare

Preheat oven to 375°F (190°C). Line a half-sheet pan with parchment paper or a reusable silicone liner. If you’re baking multiple batches, have two pans on hand so one can cool while the other bakes.

💡 Pro tip: Use a heavy-gauge half-sheet pan for even browning.

2. Combine dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed. Set aside.

3. Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

💡 Pro tip: Don’t over-cream; you want some density for a chewy cookie.

4. Add eggs and vanilla

Add the eggs one at a time, mixing until incorporated after each addition. Mix in the vanilla extract until combined.

5. Mix in dry ingredients

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing to keep cookies tender.

💡 Pro tip: Stop mixing as soon as you see no dry streaks of flour.

6. Fold in chocolate chips

Fold in the chocolate chips (and nuts, if using) with a spatula until evenly distributed throughout the dough.

💡 Pro tip: Reserve a few extra chips to press on top of dough balls for a bakery-style finish.

7. Portion and chill (optional)

Use a 1.5-tablespoon cookie scoop or spoon to portion uniform balls of dough onto a tray, spacing them about 2 inches apart. Chill the dough for 30 minutes for thicker cookies, or bake immediately for slightly thinner cookies.

💡 Pro tip: Chilling firm dough will slow spread and concentrate flavors.

8. Bake and cool

Bake on the prepared sheet pan for 8–12 minutes, rotating the pan halfway through, until edges are golden and centers look set but slightly soft. Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

💡 Pro tip: Cookies continue to firm as they cool; err on the side of underbaking by a minute or two for chewy results.

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