This is our go-to chocolate chip cookie recipe. When you have a craving for a classic chocolate chip cookie, bake up a batch of these!

  • PREP: 0 hr(s). 20 min / Total: 0 hr(s). 32 min
  • PHOTOS: 1 Add your photo
  • Servings: 3-1/2 doz. or 42 servings, 1 cookie (28 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 375°F.

  • Beat butter, sugars, eggs and vanilla in large bowl until light and fluffy. Stir in flour and baking soda until well blended. Add chocolate chips; mix well.

  • Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.

  • Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

Ziploc® Brand is a registered trademark of S.C. Johnson and Son, Inc. All rights reserved.

Kraft Kitchen Tips


    Bake an extra batch of cookies to share! Place the cooled cookies in Ziploc® brand Freezer Bags with the Smart Zip® Seal and store at room temperature up to 3 days, or freeze up to 3 months.


    Add 1 cup (250 mL) quick-cooking oats, flaked coconut or chopped pecans or walnuts to the cookie dough with the chocolate chips.


    For easy-to-make Easter treats, press 3 Cadbury Mini Eggs into each ball of dough on baking sheet before baking as directed. You will need 2 pkg. (188 g each) Cadbury Mini Eggs to make this recipe.

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Makes 3-1/2 doz. or 42 servings, 1 cookie (28 g) each.

Nutritional Info

Serving Size 1 cookie (28 g)

Total Fat 7g
Saturated Fat 4g
Cholesterol 20mg
Sodium 65mg
Total Carbohydrates 18g
Dietary Fiber 1g
Sugars 12g
Protein 1g
Vitamin A4%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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