Introduction
Let’s be honest, who doesn’t love a warm, gooey chocolate chip cookie? They’re the ultimate comfort food, perfect for satisfying a sweet tooth or sharing with friends. But finding the best chocolate chip cookie recipe can feel like searching for a hidden treasure.
This recipe is my answer to that quest. It combines all the things we crave in a cookie: crisp edges, a soft and chewy center, and of course, plenty of melty chocolate chips.
Table of Contents
Best chocolate chip cookie recipe
Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups semisweet chocolate chips or a mix of chocolate chips and chunks for a textural variety
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside for later.
- In a large bowl, cream together the softened butter and sugars until light and fluffy. This step incorporates air into the dough, contributing to the chewy texture.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to mix well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, as this can lead to tough cookies.
- Fold in the chocolate chips using a rubber spatula. Reserve a handful for sprinkling on top of the cookie dough balls before baking for an extra chocolatey punch.
- Scoop heaping tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. Resist the urge to overbake; the cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Pro tip: For extra chewy cookies, use brown sugar instead of granulated sugar entirely.
Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
1.Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.
2.In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside for later.
3.In a large bowl, cream together the softened butter and sugars until light and fluffy. This step incorporates air into the dough, contributing to the chewy texture.
4.Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to mix well after each addition.
5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, as this can lead to tough cookies.
6.Fold in the chocolate chips using a rubber spatula. Reserve a handful for sprinkling on top of the cookie dough balls before baking for an extra chocolatey punch.
7.Scoop heaping tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.
8.Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. Resist the urge to overbake; the cookies will continue to firm up as they cool.
9.Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro tip: For extra chewy cookies, use brown sugar instead of granulated sugar entirely.
Nutrition Table
| Nutrient | Amount |
| Calories | 280 |
| Fat | 13g |
| Saturated Fat | 7g |
| Carbohydrates | 34g |
| Sugar | 22g |
| Protein | 2g |
Tips and Tricks to make best chocolate chip cookie recipe
Here are some tips and tricks to elevate your best chocolate chip cookie recipe to new heights:
- Quality counts: Fresh ingredients make a difference. Use real vanilla extract and your favorite high-quality chocolate chips.
- Mix matters: Don’t overdo it! Once you combine the dry and wet ingredients, mix only until just incorporated. Overmixing leads to tough cookies in this best chocolate chip cookie recipe.
- Chill time is key: Let the dough rest! Chilled dough helps flavors develop and prevents excessive spreading while baking. Aim for at least 30 minutes, or even overnight for an even chewier texture in your best chocolate chip cookie recipe.
- Variety is your friend: Experiment with different types of chocolate chips, chopped nuts, or even a sprinkle of sea salt on the dough balls before baking for a sweet and salty twist in your best chocolate chip cookie recipe.
- Uniformity is key: A cookie scoop ensures consistent size and prevents uneven baking in your best chocolate chip cookie recipe.
- Bake smart: Use a light-colored baking sheet. This helps the cookies brown more evenly, leading to perfectly golden results in your best chocolate chip cookie recipe.
Remember, with a little practice and these helpful pointers, you’ll be a master baker of the best chocolate chip cookie recipe in no time!
FAQ’s
Q: Can I use a different type of sugar?
A: Sure! Swap some brown sugar for a chewier cookie with a stronger butterscotch flavor.
Q: My cookies came out flat. What went wrong?
A: Over creaming the butter and sugar, or using melted butter, can make them spread too thin.
Q: How can I make them extra chocolatey?
A: Add cocoa powder to the dry ingredients or use chopped dark chocolate chunks.
Q: Can I freeze the cookie dough?
A: Yes! Scoop dough, freeze for 30 minutes, then store in an airtight container for up to 3 months. Bake from frozen for a few extra minutes.
Q: My cookies are greasy. Why?
A: Using too much butter or overcreaming can lead to this. Be mindful of measurements and mix carefully.
Q:Skip the chilling?
A: In a pinch, you can skip chilling the dough. However, chilling helps prevent spreading and promotes chewier cookies in this best chocolate chip cookie recipe.
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Additional Information
- Gifting cookies
- Sure, here are some more informative tidbits in a conversational tone, incorporating the keyword “best chocolate chip cookie recipe”:
- Secret ingredient? Vanilla extract: Don’t underestimate the power of pure vanilla extract! It adds depth of flavor that surpasses artificial substitutes, truly elevating your best chocolate chip cookie recipe to new heights.
- The scoop on scooping: Using a cookie scoop ensures uniform dough portions, leading to cookies that bake evenly and look visually appealing. Consistency is key in achieving the best chocolate chip cookie recipe you can be proud of.
- Freeze for later: Leftover dough? No problem! This best chocolate chip cookie recipe is freezer-friendly. Simply scoop the dough, freeze for at least 30 minutes, then store in an airtight container for up to 3 months. When the craving strikes, preheat your oven and bake directly from frozen for a few extra minutes for warm, delicious cookies in no time.
- Make it your own: The beauty of this best chocolate chip cookie recipe is its versatility! Feel free to experiment with different add-ins like chopped nuts, dried fruit, or even a sprinkle of sea salt for a sweet and salty twist.
- Presentation matters: Freshly baked cookies deserve a delightful presentation! Line a serving plate with parchment paper and arrange your cookies for an enticing display. This best chocolate chip cookie recipe is not just delicious, it’s visually impressive too!
- cookies: This best chocolate chip cookie recipe also makes fantastic gifts! Package them in a decorative tin or cute cellophane bags tied with a ribbon for a delightful homemade treat.
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