There’s something undeniably comforting about a warm, gooey chocolate chip cookie fresh from the oven—a timeless treat that brings back childhood memories and satisfies sweet cravings in an instant. This recipe delivers the perfect balance of crispy edges, chewy centers, and rich chocolatey goodness, making it an ideal go-to for bakers of all levels. With simple ingredients and straightforward steps, you’ll have a batch of these irresistible cookies ready to share (or savor solo) in no time. Whether you’re baking for a cozy night in or a crowd-pleasing dessert, these chocolate chip cookies are sure to become a household favorite.
Meal Setup and Gathering:
15 Minutes
10 – 12 Minutes
24 cookies
Equipment Needed
- Mixing Bowls (2): Medium-sized bowls to combine dry and wet ingredients separately before mixing.
- Measuring Cups and Spoons: Essential for precise ingredient measurements to ensure perfect cookie texture.
- Electric Mixer or Whisk: Used to cream butter and sugar smoothly, though a whisk works if you prefer a manual approach.
- Rubber Spatula: Handy for folding in chocolate chips and scraping the bowl clean.
- Baking Sheet: A flat, nonstick tray to hold and bake the cookie dough evenly.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup a breeze.
- Cooling Rack: Allows cookies to cool evenly while maintaining their crisp edges.
- Cookie Scoop or Spoon: Ensures uniform cookie sizes for consistent baking.
- Oven: Heats the cookies to golden perfection at a steady temperature.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: Provides rich flavor and a tender, chewy texture to the cookies.
- 3/4 cup granulated sugar: Adds sweetness and helps create crisp edges when baked.
- 3/4 cup packed brown sugar: Contributes moisture and a deep, caramel-like flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- 2 large eggs: Bind the dough together and add structure to the cookies.
- 2 1/4 cups all-purpose flour: Forms the base of the dough for a soft, sturdy cookie.
- 1 teaspoon baking soda: Helps the cookies rise and spread slightly during baking.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the flavors.
- 2 cups semi-sweet chocolate chips: Delivers melty, chocolatey bursts in every bite.
Procedure
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, use an electric mixer or whisk to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined—avoid overmixing.
- Use a rubber spatula to fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy warm or store in an airtight container for later!
Conclusion
These chocolate chip cookies are the epitome of simple perfection—crisp on the outside, chewy within, and bursting with chocolate in every bite. They’re quick to whip up, requiring just a handful of pantry staples and minimal effort, yet they deliver maximum satisfaction. Whether you’re sharing them with friends, gifting them to neighbors, or sneaking one (or three) with a glass of milk, this recipe is a keeper. Versatile enough for tweaks—like adding nuts or swapping chocolate types—this classic treat will have you reaching for your mixing bowls again and again.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter; just reduce the added salt to 1/4 teaspoon or omit it entirely to avoid an overly salty taste.
How do I make my chocolate chip cookies chewier?
For chewier cookies, slightly underbake them (9-10 minutes) and use more brown sugar than granulated sugar in the recipe.
Can I freeze the chocolate chip cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag for up to 3 months—bake straight from frozen, adding 1-2 minutes to the time.
What if I don’t have a cookie scoop?
No problem! Use a regular tablespoon and roll the dough into balls by hand for roughly uniform sizes.
Can I substitute chocolate chips with chopped chocolate?
Yes, chopped chocolate works great and adds a rustic, melty texture—just use the same amount (2 cups).
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they’ll stay fresh for up to 5 days; refrigerate or freeze for longer storage.
Why did my cookies spread too much?
Excessive spreading can happen if the butter is too soft or the dough isn’t chilled—try refrigerating the dough for 30 minutes before baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend, ensuring it contains xanthan gum for structure.
What’s the best way to store baked cookies?
Keep them in an airtight container with a slice of bread to maintain softness, or freeze for up to 2 months.
Can I add nuts or other mix-ins?
Definitely! Stir in 1 cup of chopped nuts, dried fruit, or white chocolate chips along with the chocolate chips for extra flavor and texture.
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