Chocolate Chip Cookie Recipe

Introduction

Indulge in the classic comfort of homemade chocolate chip cookies, perfect for any occasion. These cookies are soft, chewy, and packed with gooey semi-sweet chocolate chips that melt in your mouth.

Ingredients

• ¾ cups white sugar
• ¾ cups brown sugar (packed)
• 1 cup butter (softened)
• 1 tsp vanilla extract
• 1 egg
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 ½ cups semi-sweet chocolate chips (or chunks)

Instructions

1. Step 1: Blend together the white sugar, brown sugar, butter, and vanilla until the mixture is light and fluffy. Add the egg and blend again until combined.
2. Step 2: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients ½ cup at a time to the wet ingredients until combined, scraping down the sides of the bowl as needed.
3. Step 3: Add the chocolate chips to the cookie dough and mix until evenly combined.
4. Step 4: Scoop the cookie dough into rounded golf-ball size balls and place on a cookie sheet. Refrigerate the cookie dough balls for 2 to 24 hours prior to baking for best results.
5. Step 5: Place cookie dough balls on a silicone baking sheet or parchment paper lined baking sheet, at least 2 inches apart.
6. Step 6: Bake at 375 degrees for 10 to 12 minutes, or until the bottom edges are lightly golden brown. Remove from oven and let sit on the cookie sheet for 2 minutes before transferring to a wire rack to cool.

Tips & Variations

• For extra chewy cookies, try using melted butter instead of softened butter in the dough.
• Swap semi-sweet chocolate chips for dark chocolate or white chocolate chips based on your preference.
• Adding a handful of chopped nuts like walnuts or pecans can provide a delightful crunch.
• Refrigerating the dough enhances flavor and prevents spreading while baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat gently in the microwave for 10–15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter gives the best flavor and texture, but you can substitute margarine if needed. Keep in mind the cookies may spread differently and have a slightly altered taste.

Do I have to refrigerate the dough before baking?

Refrigerating the dough helps improve the cookies’ flavor and texture by preventing excessive spreading. If you’re short on time, you can bake immediately, but the cookies might be thinner and less rich.

Chocolate Chip Cookie Recipe

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★★★★★

4.8 from 113 reviews

• Author: Thomas
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x

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Description

Classic homemade chocolate chip cookies that are soft, chewy, and loaded with semi-sweet chocolate chips. These cookies combine the perfect balance of buttery richness and sweet flavors, making them an all-time favorite treat for any occasion.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ¾ cups white sugar
• ¾ cups brown sugar (packed)
• 1 cup butter (softened)
• 1 tsp vanilla extract
• 1 egg

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt

Add-ins

• 1 ½ cups semi-sweet chocolate chips (or chunks)

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Instructions

1. Prepare the wet mixture: Blend together the white sugar, brown sugar, butter, and vanilla extract until the mixture is light and fluffy. Add the egg and blend again until fully combined and smooth.
2. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt.
3. Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, ½ cup at a time, stirring thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
4. Add chocolate chips: Fold the semi-sweet chocolate chips into the cookie dough until they are evenly distributed throughout.
5. Shape the dough: Scoop the cookie dough into rounded golf-ball sized balls. This ensures uniform cookie sizes and baking.
6. Chill the dough: Place the dough balls on a baking sheet and refrigerate for 2 to 24 hours before baking. Chilling enhances the flavor and helps prevent spreading during baking.
7. Prepare to bake: Arrange the chilled dough balls on a silicone baking mat or parchment paper-lined baking sheet, spacing them at least 2 inches apart to allow room for spreading.
8. Bake: Preheat the oven to 375°F (190°C) and bake the cookies for 10 to 12 minutes, until the bottom edges are lightly golden brown.
9. Cool: Remove the cookies from the oven and allow them to sit on the baking sheet for 2 minutes to set. Then, transfer to a wire rack to cool completely.

Notes

• Chilling the dough is crucial for optimal texture and flavor, but if short on time, you can bake immediately with slightly less chewy results.
• Use softened butter (but not melted) to ensure proper creaming with the sugars for a tender crumb.
• Spacing cookies at least 2 inches apart prevents them from overlapping as they spread during baking.
• Store baked cookies in an airtight container at room temperature for up to 5 days for best freshness.
• For crispier cookies, bake a minute or two longer, watching closely to avoid burning.

• Prep Time: 15 minutes
• Cook Time: 10 to 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip cookies, classic cookies, homemade cookies, dessert, chocolate chips, baking