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Chocolate chip cookies stacked on a plate.

Chocolate Chip Cookies

Prep Time: 15 minutes
Cook Time: 5 hours 12 minutes
Chill Time: 2 hours
Servings: 27 cookies
Author: Amy Duska


  • 3 cups (360 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon (6 g) salt
  • 8 tablespoons (113 g) unsalted butter room temperature
  • 4 oz. (113 g) full fat cream cheese room temperature
  • 1 cup (200 g) light brown sugar lightly packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons (10 g) vanilla extract
  • 12 oz. bag (340 g) semi-sweet chocolate chips


  • Allow the butter, cream cheese and eggs to come to room temperature.
  • Whisk the flour, baking soda and salt in a mixing bowl and set aside.
  • Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
  • Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
  • Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
  • When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
  • Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown. Don’t over-bake the cookies!
  • Remove from oven and let cool for 5 minutes before transferring to a cooling rack.



  • The cookie dough can be baked right away, however the cookie will be thinner than in the pictures and more crispy than chewy.
  • Store baked cookies in an air-tight container, at room temperature, up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
  • To freeze baked chocolate chip cookies, let them cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment or wax paper for up to 6 months.
  • To freeze cookie dough, place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Transfer the frozen cookie dough balls into a freezer-safe plastic bag and store in the freezer for up to 9 months. Bake from frozen, at 375°F (190°) for 14-15 minutes.