Chocolate chip cookie classic

Close up view gooey cookie with Milk chocolate chips. Plate in the back with more cookies with chocolate

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 Chocolate chip cookie classic

Our chocolate chip cookie classic is our best selling cookie! We bake them soft and chewy with the best chocolate in the world Barry Callebaut. We use dark and milk chocolate chips for our cookie in combination with our own vanilla extract. This recipe is our plain version of our chocolate chip cookie. We also bake these cookies with hazelnut, macadamia and pecan nuts. During the holidays we do bake this cookie with speculoos spices!

Chocolate chip cookie classic isn’t difficult to make, only you do need to follow each step with care! Weighing ingredients is our motto and good quality of chocolate is another factor. We use the best chocolate for this recipe. The brand is Barry Callebaut and we combine dark and milk chocolate chips for this recipe.

Chocolate chip cookie ingredients, dough, sugar, butter and flour

Chocolate chip cookie ingredients

Mix and manual

For our Chocolate chip cookie classic, you need to mix butter with sugars and vanilla extract. It doesn’t matter when you use a stand or hand mixer for this recipe. Make sure your butter is liquid and mix on low speed until combined. The first part of the process is with butter, sugars and vanilla extract. For our Chocolate chip cookie classic recipe we use GMO free flour and our own butter vanilla extract. When you use regular vanilla extract and all purpose flour, you will get a delicious cookie too!

Before mixing flour, you need to mix flour with coarse salt and baking soda. With this mix, you need to use an utensil spoon or spatula to combine this with butter and sugar. When your cookie dough is smooth and lump free, then you have to add chocolate chips. Your chocolate chip cookie dough is ready to chill!

Chocolate chip cookie dough with dark and milk chocolate chips

Chocolate chip cookie dough with chocolate chips

Baking chocolate chip cookies

Before baking Chocolate chip cookie classic, your cookie dough needs to chill. Wrap  cookie dough in plastic film and let it chill for a couple of hours. The ingredients will adjust to each other and the dough will be better flavored with vanilla. For this recipe we are using stainless steel baking tray with a silicone baking mat. When the cookie dough goes into the oven and the dough will spread. With a silicone mat the cookies stay better in shape.

Chocolate chip cookie fresh baked with butter vanilla

Chocolate chip cookie soft and chewy!

Bake Chocolate chip cookie classic in a pre-heated oven (325F/160C). Baking time varies which type of oven you have. We bake chocolate chip cookies in 13 minutes in an electric oven. When they tray comes out of the oven, This cookie needs another 15 minutes to become more solid. They are still soft and chewy! Only it needs time to cool off on room temperature! Place these cookies on another backing rack to cool off.

 When you decide to add nuts to the dough, add use 3/4 cup of chopped pecan, macadamia or hazelnuts. For our chocolate chip cookies with hazelnut, we use hazelnut praline. this is a mix of baked hazelnuts with caramel. See our recipe for hazelnut praline link below. I hope you have enjoyed our recipe blog. When you have a question or want to make a comment, please use our comment box. Enjoy baking Chocolate chip cookies classic.

Chocolate chip cookie with Barry Callebaut callets

Chocolate chip cookie classic soft and chewy!

When you try our recipe, please take a picture and tag us with hashtag #Cookiesanddoughemporium or #foodemporium. See our recipe as well on Pinterest or



Serves 14 Cookies

Chocolate chip cookie classic

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 180 grams melted butter (no margarine or crisco)
  • 130 grams of light brown packed sugar
  • 100 grams of extra fine granulated sugar
  • 1 Medium egg
  • 1 yolk (medium egg)
  • 1 tsp vanilla extract
  • 295 grams all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 tsp corn starch
  • 170 grams chocolate chips or chunks
  • Extra chocolate chips or chuncks for on top of the cookie.
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  1. Melt butter and take the excessive foam of the liquid butter. Use hand or stand mixer and mix liquid butter with 130 grams light brown packed sugar,100 grams extra fine granulated sugar and 1 tsp of vanilla extract until creamy!
  2. Add 1 egg (medium and 1 egg yolk to and mix until incorporated.
  3. Whisk in a seperate bowl 295 grams of all purpose flour, 2 tsp corn starch, 1/2 tsp salt and 1 tsp baking soda.
  4. Stop using your mixer now and combine flour mix with butter/sugar until you have a lump free and smooth cookie dough.
  5. the last part is to mix 170 grams of chocolate chips/chunks and your cookie dough is ready!
  6. Wrap plastic film around the cookie dough and let it chill for a couple of hours in the refrigerator.
  7. Pre heat your oven on 325F/160C 10 minutes before baking. Use your oven tray with silicone baking mat. Weigh parts of chocolate chip dough(65 grams) and make balls. Put the chocolate chip balls on your silicone baking mat and push the balls a little flat. On top you can push 4 or 5 more chocolate chips into the dough.
  8. Bake your chocolate chip cookies in 12 to 15 minutes and take your baking rack with baked chocolate chip cookies out of the oven. Let them chill on your oven rack for about another 15 minutes. After this put them on a rack to cool off until room temperature.


Use a silicone baking mat or parchment paper. ** Use better quality chocolate for this cookie like Barry Callebaut, Nestle or Ghiradelli *** Use butter and no margarine or crisco.

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