Chocolate Chip Cookies

These Chocolate Chip Cookies are soft in the center, crisp around the edges, and loaded with plenty of chocolate chips. They have that classic bakery-style feel with rich flavor, chewy middles, and golden edges that give just the right little bit of crispness.

What really makes these cookies so good is the 24-hour chill time. It gives the dough a deeper flavor and helps create that better texture once baked. If you love a cookie that feels simple but still tastes like it came from a really good bakery, this is one to make.

They’re great for weekends, holidays, or anytime you want a dependable homemade cookie recipe that actually delivers. Bake them a little shorter for softer centers or a little longer if you like crispier edges.

• Butter – Room temperature butter mixes more smoothly and helps create a rich cookie with great flavor.
• Brown sugar – Adds moisture, chewiness, and that deeper classic cookie flavor.
• Sugar – Helps balance the texture and gives the edges a little crispness.
• Egg – Binds everything together and adds richness.
• Vanilla extract – Gives the cookies that warm bakery-style flavor.
• All-purpose flour – The base of the dough. You can also use a 1:1 gluten-free flour if needed.
• Arrowroot powder – Helps give the cookies a soft texture.
• Baking soda – Gives the cookies their lift and helps them spread properly.
• Semi-sweet chocolate chips – Adds that classic chocolate chip cookie flavor.
• Bittersweet chocolate chips – Brings a richer chocolate flavor and make these cookies feel a little more special.

1. Cream butter and sugars: Add the butter, brown sugar, and sugar to a mixing bowl. Mix for about 5 minutes, until light and slightly fluffy.
2. Mix all wet ingredients: Add the egg and vanilla. Mix until well combined.
3. Add dry ingredients to the dough: Add the flour, arrowroot powder, and baking soda. Mix just until incorporated. Do not overmix.
4. Add chocolate chips: Fold in the semi-sweet and bittersweet chocolate chips until evenly distributed.
5. Chill the dough: Cover the dough and refrigerate for 24 hours.
6. Bake the cookies: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a 2-inch cookie scoop to portion the dough into even balls and place them on the prepared baking sheets. Bake for 10 to 13 minutes, or until the edges are lightly golden brown.
7. Cool cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.

• Chill the dough for the full 24 hours if you can. It really does make a difference in flavor and texture.
• Do not overmix once the flour is added, or the cookies can turn out tougher.
• Use a cookie scoop so the cookies bake evenly.
• Bake closer to 10 minutes for softer centers. If you like crispier edges, bake the cookies for 13 minutes.
• Let the cookies rest on the pan for a few minutes after baking so they finish setting up.

Storage

Store leftover cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for longer storage.

If you want to prep ahead, scoop the cookie dough into portions and freeze the dough balls. Bake from frozen, adding a little extra bake time as needed.