30-Minute Classic Soft Chocolate Chip Cookies
Perfectly soft and chewy chocolate chip cookies featuring a blend of granulated and brown sugar for rich, caramelized sweetness. The brown sugar creates tender texture while butter adds richness, and semisweet chocolate chips provide classic flavor. These cookies stay soft in the center with lightly golden edges. Perfect for family gatherings, bake sales, or afternoon treats. The optional nuts add crunch and make these cookies especially satisfying for those who enjoy textural contrast.
Ingredients
- 2 ¼ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup nuts, coarsely chopped(optional)
Instructions
- 1
Heat oven to 375°F
- 2
Mix flour, baking soda and salt in small bowl and set aside
- 3
Beat softened butter and sugars with electric mixer on medium speed for about 1 minute until fluffy, scraping bowl occasionally
- 4
Beat in egg and vanilla until smooth
- 5
Stir in flour mixture just until blended
- 6
Stir in chocolate chips and nuts
- 7
Drop dough by rounded tablespoonfuls onto ungreased or parchment-lined cookie sheets, spacing 2 inches apart
- 8
Bake 8 to 10 minutes or until light brown with soft centers
- 9
Cool 2 minutes on cookie sheet, then transfer to cooling rack
- 10
Cool completely for about 30 minutes before storing
Tips
Use room temperature butter for easier creaming and better texture - it should give slightly when pressed.
Don't overbake - cookies will look slightly underdone when perfect, as they continue cooking on the hot pan.
Space cookies properly as they spread during baking - 2 inches prevents them from merging together.
Good to Know
Store covered in airtight container at room temperature for up to 1 week
Dough can be shaped and refrigerated up to 3 days or frozen up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't overmix flour to avoid tough cookies
Use softened not melted butter to prevent spreading
Cool completely before storing to prevent soggy texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
Nut-Free Alternatives
FAQ
Can I freeze the cookie dough?
Yes, shape dough into balls and freeze on baking sheets, then transfer to bags. Bake directly from frozen, adding 1-2 minutes to baking time.
What if my cookies spread too much?
Chill the dough for 30 minutes before baking, ensure butter isn't too warm, and check that baking soda is fresh.
How long do these cookies keep fresh?
Store in airtight container at room temperature for up to 1 week, or freeze baked cookies for up to 3 months.