Discover the ultimate chocolate chip cookie recipe that guarantees soft, chewy centers and crispy edges. These homemade cookies are easy to make with simple ingredients like butter, brown sugar, and semisweet chocolate chips. Whether you’re baking for a special occasion or craving a classic treat, these cookies deliver unbeatable flavor and texture. Ideal for dessert, snacks, or sharing with friends and family. Learn how to make the best chocolate chip cookies, perfect every time with our step-by-step guide.
Ingredients
- ½ cup (100 g) unsalted butter, at room temperature
- ½ cup (110 g) brown sugar
- 20 g white sugar
- 1 large egg
- 1 ½ cups (180 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract (non-alcoholic recommended)
- 2 ¼ cups good-quality semisweet chocolate chips
Instructions
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper for easy cleanup. - Cream Butter and Sugars:
In a mixing bowl, beat the butter, brown sugar, and white sugar together on medium speed until smooth and creamy. If you don’t have a mixer, a whisk will work just fine. - Add Wet Ingredients:
Mix in the egg and vanilla extract on low speed until fully incorporated. - Combine Dry Ingredients:
Sift together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, blending on low speed or using a spatula. Mix until the dough is smooth and evenly combined. - Fold in Chocolate Chips:
Gently fold the chocolate chips into the dough. If the dough feels warm or too soft, chill it in the refrigerator for about an hour to firm up. - Shape the Dough:
Use an ice cream scoop or tablespoon to portion out the dough onto the prepared baking sheet. Roll the portions into balls. For larger cookies, use 2-3 scoops of dough per cookie and form into bigger balls. - Bake:
Place the baking sheet on the middle rack of your oven and bake one sheet at a time for 10-15 minutes. The cookies should look slightly underbaked, with soft centers and lightly crispy edges. - Cool and Set:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up and become crispy as they cool. Transfer to a wire rack to cool completely before serving.
Tips
- Chill the Dough: Chilling the dough enhances the flavor and texture, making the cookies chewier.
- Use High-Quality Chocolate Chips: The better the chocolate, the tastier the cookies.
- Avoid Overbaking: Cookies should look slightly underdone when you take them out—they will continue to bake on the hot tray.
Variations and Substitutions
- Add Nuts: Mix in chopped walnuts or pecans for added crunch.
- Different Chips: Swap semisweet chocolate chips for white, dark, or milk chocolate chips.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
- Dairy-Free Option: Use plant-based butter and dairy-free chocolate chips.
FAQs
1. Can I freeze the cookie dough?
Yes, you can freeze the dough in portioned balls. Bake directly from frozen, adding a few extra minutes to the baking time.
2. How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
3. Why are my cookies too flat?
This could happen if the dough is too warm. Chilling the dough before baking can help.
Serving Suggestions
- Serve these cookies warm with a glass of cold milk.
- Pair with vanilla ice cream to create an indulgent cookie sandwich.
- Add a drizzle of melted chocolate or caramel for an extra treat.
Why You’ll Love This Recipe
- Quick and Easy: Simple steps with minimal prep time.
- Perfect Texture: Soft and chewy centers with crispy edges.
- Customizable: Easily adapt the recipe to suit your taste.
- Irresistible Flavor: Rich chocolate and buttery dough make these cookies unforgettable.
Enjoy baking and sharing these perfect chocolate chip cookies with family and friends! 🍪
Perfect Chocolate Chip Cookies
18
servings15
minutes10
minutesIngredients
½ cup (100 g) unsalted butter, at room temperature
½ cup (110 g) brown sugar
20 g white sugar
1 large egg
1 ½ cups (180 g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract (non-alcoholic recommended)
2 ¼ cups good-quality semisweet chocolate chips
Directions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper for easy cleanup.
- Cream Butter and Sugars:
- In a mixing bowl, beat the butter, brown sugar, and white sugar together on medium speed until smooth and creamy. If you don’t have a mixer, a whisk will work just fine.
- Add Wet Ingredients:
- Mix in the egg and vanilla extract on low speed until fully incorporated.
- Combine Dry Ingredients:
- Sift together the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, blending on low speed or using a spatula. Mix until the dough is smooth and evenly combined.
- Fold in Chocolate Chips:
- Gently fold the chocolate chips into the dough. If the dough feels warm or too soft, chill it in the refrigerator for about an hour to firm up.
- Shape the Dough:
- Use an ice cream scoop or tablespoon to portion out the dough onto the prepared baking sheet. Roll the portions into balls. For larger cookies, use 2-3 scoops of dough per cookie and form into bigger balls.
- Bake:
- Place the baking sheet on the middle rack of your oven and bake one sheet at a time for 10-15 minutes. The cookies should look slightly underbaked, with soft centers and lightly crispy edges.
- Cool and Set:
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up and become crispy as they cool. Transfer to a wire rack to cool completely before serving.
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