These Ultimate Chocolate Chip Cookies are crisp at the edges and soft and chewy in the center — the ideal classic cookie. They keep well for several days when stored in an airtight container, though they rarely last that long. Chilling the dough between batches helps maintain shape: the warmer the dough and butter, the more the cookies will spread while baking.

Tips for Best Results

Proper flour measurement matters. Do not scoop flour directly with the measuring cup — that compacts it and yields dense cookies. Instead, fluff the flour in its container using a fork, spoon it into the measuring cup, then level it with the back of a knife. For accuracy, use a kitchen scale: one cup of all-purpose flour is approximately 4.25 ounces (120 grams). This recipe uses 3 cups, about 12.75 ounces (360 grams).

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus chilling)
• Servings: About 24 cookies
• Author: Betsy Edwards

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated white sugar
• 1 cup packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons water
• 3 cups (12.75 ounces / 360 grams) all-purpose flour (spooned, not scooped)
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
2. Cream together the softened butter, granulated sugar, brown sugar, 1 teaspoon salt, 1 teaspoon baking soda, and 1/2 teaspoon cream of tartar until smooth.
3. Beat in the eggs one at a time. Stir in the vanilla and water.
4. Add the flour one cup at a time, mixing until just combined. Fold in both kinds of chocolate chips.
5. Drop dough by walnut-sized spoonfuls onto prepared pans and flatten each ball slightly.
6. Refrigerate the dough for 1 hour to reduce spreading and improve texture.
7. Bake about 10–11 minutes, or until the edges are light golden brown and the centers still look slightly underdone. Remove from oven and cool on the pan briefly, then transfer to a wire rack to cool completely.

Make-Ahead & Storage

Store shaped dough, covered, in the refrigerator for up to 3 days, or freeze portions in a freezer bag for up to 8 weeks. Baked cookies keep best in an airtight container at room temperature for several days.

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