Chocolate chip cookies are a timeless, universally loved treat that almost everyone enjoys. They’re the perfect combination of a golden, slightly crisp edge, a soft and chewy center, and plenty of melty, gooey chocolate chips in every bite. Whether you’re making them for a family gathering, a holiday, or just because you’re craving a comforting dessert, a classic chocolate chip cookie is always the answer.
In this recipe, we will guide you through the steps to create perfect chocolate chip cookies from scratch. From achieving the perfect dough consistency to baking the cookies to perfection, this recipe ensures that you get the ideal texture and flavor in every cookie.
Ingredients:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions:
Step 1: Prepare the Dough
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that your oven is the right temperature when the cookies are ready to bake.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important because it ensures that the baking soda and salt are evenly distributed throughout the flour, which helps the cookies bake evenly.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer (or a hand mixer) to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 3-4 minutes until the mixture is light and fluffy. The creaming process is crucial for giving the cookies a light and chewy texture. Scrape the sides of the bowl as needed to ensure the ingredients are well-mixed.
- Add the Eggs and Vanilla: Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition to fully incorporate the eggs. Add the vanilla extract and mix until combined. The eggs help bind the dough together, while the vanilla enhances the flavor of the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture). Mix on low speed until the dough begins to come together. Do not overmix the dough—this helps prevent the cookies from becoming tough. You want to mix just until the flour is incorporated.
- Add the Chocolate Chips: Once the dough is mixed, fold in the chocolate chips using a spatula or a spoon. The chocolate chips should be evenly distributed throughout the dough. If you prefer more chocolate in each bite, feel free to add an extra half cup of chocolate chips!
Step 2: Shape the Cookies
- Scoop the Dough: Use a cookie scoop (or a tablespoon) to portion out the dough. For each cookie, scoop about 1 1/2 tablespoons of dough. Roll the dough into a ball between your palms, or you can just leave the scooped dough as-is. Space the cookie dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Chill the Dough (Optional but Recommended): For thicker cookies, cover the dough with plastic wrap and refrigerate it for at least 30 minutes before baking. Chilling the dough prevents the cookies from spreading too thin during baking and results in a chewier texture.
Step 3: Bake the Cookies
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the edges of the cookies are golden brown, but the centers are still soft. The cookies will continue to cook slightly after being removed from the oven, so don’t worry if they look a little underbaked in the center—they’ll firm up as they cool.
- Check for Doneness: Be careful not to overbake the cookies. If you prefer a softer cookie, take them out of the oven when the edges are just golden. For crispier cookies, bake for an extra minute or two.
- Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up without losing their shape. If you’re in a hurry, you can enjoy the cookies warm, but letting them cool fully will give them the perfect texture.
Step 4: Serve and Enjoy
- Serve the Cookies: Once cooled, serve the chocolate chip cookies as-is or with a glass of milk. These cookies are deliciously soft and chewy with just the right amount of crispness around the edges.
- Store Leftover Cookies: Store any leftover cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. To freeze, place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper.
Tips for the Perfect Chocolate Chip Cookies
- Use Room Temperature Ingredients: To ensure a smooth, uniform dough, make sure the butter and eggs are at room temperature before you begin mixing. This helps the ingredients combine more easily and creates a better texture in the final cookie.
- Do Not Overmix the Dough: Once the flour is added, mix the dough until just combined. Overmixing can cause the cookies to be dense and tough.
- Chill the Dough for Thicker Cookies: Chilling the dough allows the cookies to spread less during baking, resulting in a thicker, chewier texture. If you’re short on time, you can skip this step, but refrigerating the dough for at least 30 minutes is highly recommended.
- Use Good-Quality Chocolate Chips: The chocolate is the star of the show, so choose high-quality chocolate chips (or even chopped chocolate) for the best flavor. Semi-sweet chocolate chips are the classic choice, but you can also use milk chocolate or dark chocolate for a different flavor profile.
- Scoop Even Dough Portions: Use a cookie scoop or tablespoon to make sure each cookie is the same size. This helps the cookies bake evenly and ensures they all have the same texture.
- Don’t Overbake: For the perfect texture, make sure to take the cookies out when the edges are golden and the centers are still soft. They will firm up as they cool, and overbaking can lead to dry cookies.