These are, quite simply, the best homemade chocolate chip cookies you’ll ever taste. Perfectly chewy, wonderfully soft, and packed with melty chocolate chips, they’re an instant crowd-pleaser and a guaranteed hit for any occasion.
Why you will love this recipe
- Unmatched Flavor: The combination of butter, brown sugar, and a hint of vanilla creates a rich, complex flavor that’s far superior to store-bought cookies.
- Perfect Texture: The chilling step is crucial for achieving that perfect balance of chewy edges and a soft, gooey center.
- Easy to Make: Despite their gourmet taste, these cookies are surprisingly easy to make with simple ingredients you probably already have in your pantry.
- Customizable: Feel free to add your own twist with different types of chocolate chips, nuts, or even a sprinkle of sea salt.
- Versatile: They are ideal for serving to guests, a school function, or as a gift for someone special
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I use pink Himalayan salt, but regular table salt works well too)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup packed light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 (12-ounce) bag semi-sweet chocolate chips
Preparation:
Step 1: Prepare your baking sheet by lining it with parchment paper or a silicone baking mat (Silpat). This prevents the cookies from sticking and ensures even baking.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for the cookies to rise properly and have the right flavor. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and both granulated and brown sugars using an electric mixer on medium speed for about 4 minutes. Make sure the butter is properly softened to room temperature, as this significantly impacts the cookie’s texture. It should be soft enough to easily indent with your finger but not melted. This step incorporates air into the butter and sugar, creating a light and fluffy mixture that will result in tender cookies.
Step 4: Add the vanilla extract and eggs to the creamed butter and sugar mixture. Beat until well incorporated, scraping down the sides of the bowl as needed to ensure everything is evenly mixed. Scrape down the sides and mix again.
Step 5: Turn off the mixer and add the flour mixture to the wet ingredients. Slowly turn the mixer back on, starting at low speed and gradually increasing to medium speed. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. Mix only until the flour has just disappeared into the batter. Overmixing is a common mistake, so err on the side of undermixing.
Step 6: Add the chocolate chips to the dough. Mix just a few times to combine and distribute the chocolate chips evenly throughout the dough.
Step 7: Scoop out the dough into balls using a cookie scoop or a spoon. Place the dough balls onto a plate or baking sheet lined with parchment paper. Cover the plate or baking sheet with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to an hour, or even longer. This chilling step is crucial as it allows the butter to solidify, preventing the cookies from spreading too thin during baking and resulting in a chewier texture.
Step 8: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 9: Place 6 dough balls on the prepared baking sheet, leaving some space between each cookie to allow for spreading.
Step 10: Bake for 8-10 minutes. Baking times may vary depending on your oven, so it is important to pay attention when the cookies have been in there for 8 minutes. Look for a golden brown color around the edges, but the center should still be slightly gooey. The cookies will continue to set as they cool.
Step 11: Remove the baking sheet from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire cooling rack. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
Step 12: Let the cookies cool completely on the wire rack before serving.
Serving Suggestions:
- Serve warm with a glass of milk.
- Enjoy them with a scoop of vanilla ice cream for a decadent dessert.
- Pack them in lunchboxes for a sweet treat.
- Offer them as a thoughtful homemade gift.
- Enjoy with coffee
Tips:
- Use room temperature butter: This is key to achieving a creamy batter and preventing the cookies from spreading too thin.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies.
- Chill the dough: This step is crucial for achieving that perfect chewy texture and preventing excessive spreading.
- Use high-quality chocolate chips: The taste of the chocolate chips will significantly impact the overall flavor of the cookies, so opt for a brand you love.
- Don’t overcrowd the baking sheet: Bake the cookies in batches to ensure even baking.
- Underbake slightly: The cookies will continue to set as they cool, so it’s better to underbake them slightly than to overbake them.
- Add sea salt flakes: After baking, lightly sprinkle sea salt on the tops of cookies to enhance the taste.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus chilling time)
Nutritional Information: (Approximately, per cookie)
Calories: 250
Protein: 3 g
Sodium: 150 mg
Conclusion
These homemade chocolate chip cookies are a timeless classic for a reason. With their irresistible flavor and perfect texture, they’re sure to become a family favorite. From the moment you mix the batter to the moment you take that first delicious bite, this recipe is a true delight. Enjoy sharing them with your loved ones or savoring them all by yourself!
Questions and Answers about this recipe:
Q1: Why is chilling the dough so important?
A: Chilling the dough is crucial for several reasons. First, it allows the butter to solidify, preventing the cookies from spreading too thin during baking, which results in a chewier texture. Second, it enhances the flavors by allowing them to meld together. Finally, it controls the cookie’s shape, ensuring a thicker, more appealing final product. By not chilling, the cookies will spread very flat and you will change the final result of the recipe!
Q2: Can I use different types of sugar in this recipe?
A: Yes, you can experiment with different types of sugar. The combination of granulated and brown sugar is what gives these cookies their signature flavor and texture. Granulated sugar provides crispness, while brown sugar adds moisture and chewiness. You could try using all brown sugar for an even chewier cookie, or substitute some of the granulated sugar with coconut sugar for a slightly healthier option and a hint of caramel flavor. But the original recipe is the best!
Q3: What can I add to the dough to customize these cookies?
A: The possibilities are endless! You can add chopped nuts (such as walnuts, pecans, or macadamia nuts), dried fruit (such as cranberries or raisins), different types of chocolate chips (such as dark chocolate or white chocolate), or even a sprinkle of sea salt on top after baking. Consider adding a teaspoon of cinnamon or other spices to the flour mixture for an extra layer of flavor. Or a teaspoon of coffee or expresso powder.
Q4: How do I store these cookies to keep them fresh?
A: To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to 3-4 days. You can also freeze the baked cookies for longer storage. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for about 30 minutes, or until solid. Then, transfer the frozen cookies to an airtight freezer bag or container. They can be stored in the freezer for up to 2-3 months.
Q5: What can I do if my cookies are spreading too thin while baking?
A: If your cookies are spreading too thin, there are a few things you can try. First, make sure your butter is properly softened but not melted. If the butter is too soft, it will cause the cookies to spread. Second, ensure that you are not overmixing the dough. Overmixing can develop the gluten in the flour, resulting in flatter cookies. Finally, try chilling the dough for a longer period of time. The longer the dough is chilled, the less the cookies will spread during baking. You can also try adding a tablespoon or two of flour to the dough to help absorb excess moisture
