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Chocolate Chip Cookies

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πŸͺ Experience the ultimate comfort with these best chocolate chip cookies ever, boasting chewy centers, crispy edges, and rich chocolate flavor in every bite.
🍫 They’re a timeless classic that’s easy to make at home, perfect for sharing or savoring the joy of homemade baking with family and friends.

  • Total Time: 57 minutes
  • Yield: 36 cookies

Ingredients

– 2 1/4 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp salt

– 1 cup softened butter

– 3/4 cup granulated sugar

– 3/4 cup brown sugar

– 1 tsp vanilla extract

– 2 large eggs

– 2 cups semisweet chocolate chips

Instructions

1-First Step: Mise en Place Gather all ingredients for your chocolate chip cookie recipe. Preheat oven to 375Β°F (190Β°C). Line two baking sheets with parchment paper. Measure flour, baking soda, and salt into a bowl. Softening butter takes 30 minutes at room temp; avoid melting. Chop extra chocolate if desired for chunks. This setup prevents rushed errors, ensuring soft chocolate chip cookies.

2-Second Step: Mix Dry Ingredients Whisk 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt. Sifting prevents lumps, promoting even bake. Set aside. This base creates the backbone of chewy chocolate chip cookies. Pro tip: Weigh flour (283g) for precision, avoiding dense results.

3-Third Step: Cream Butter and Sugars In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 2-3 minutes. Scrape sides often. This incorporates air for tender homemade chocolate chip cookies. Mixer on medium speed works best; hand whisk takes longer but builds arm strength!

4-Fourth Step: Add Eggs and Vanilla Beat in 1 tsp vanilla extract, then 2 large eggs one at a time. Mix until combined, about 1 minute. Batter may look curdled; it’s normal. Eggs add fat and moisture for rich best chocolate chip cookies. Room-temp eggs blend smoothly.

5-Fifth Step: Combine Wet and Dry Gradually add dry mix to wet on low speed, just until no flour streaks remain. Overmixing toughens cookies. Fold in 2 cups semisweet chocolate chips by hand for even distribution. Dough should be thick and scoopable.

6-Sixth Step: Scoop and Bake Scoop 1-inch dough balls (use cookie scoop), place 2 inches apart on sheets. Bake 9-11 minutes until edges golden, centers soft. Rotate sheets midway for even browning. Cool on sheets 5 minutes, then racks. This yields crisp edges, gooey middles in classic chocolate chip cookies.

7-Final Step: Finishing Touches and Serving Sprinkle flaky sea salt post-bake for gourmet flair. Pair with milk or [no-churn vanilla ice cream](https://juicycooking.com/no-churn-vanilla-ice-cream-recipe/) for sundaes. Store as below. Enjoy warm for peak perfect chocolate chip cookie recipe bliss!

Last Step:

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Notes

πŸͺ Chill the dough for at least 30 minutes to prevent spreading and achieve thicker, chewier cookies.
πŸ”₯ Use high-quality chocolate chips for better melt and flavor in your ultimate cookie experience.
❄️ Store in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg