These classic chocolate chip cookies are soft, chewy, and packed with sweet chocolatey goodness. They’re the perfect treat to satisfy your sweet tooth!
Making these cookies is a breeze! Just mix the ingredients, scoop, and bake. They’re always a hit, especially when they come warm out of the oven. Who can resist that? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the salt levels in your cookies. If you’re in a pinch, you can use margarine, but for the best flavor, stick with good quality butter.
Sugars: The mix of granulated and brown sugar creates a nice texture and flavor. If you prefer, you can use coconut sugar or even a sugar substitute. Just remember that it may alter the texture slightly.
Eggs: Eggs add moisture and help bind the cookies. If you’re baking for someone with egg allergies, unsweetened applesauce (1/4 cup per egg) works as a great substitute!
Flour: All-purpose flour is perfect here, but if you need a gluten-free option, almond flour or a gluten-free all-purpose blend can work. Just be mindful of the texture difference.
Chocolate Chips: Semisweet chocolate chips are classic, but feel free to go for dark chocolate, milk chocolate, or even white chocolate. You could also use chunks for a more rustic look.
How Do I Get the Perfect Cookie Texture?
The texture of your chocolate chip cookies can make or break them. Here are some tips to achieve that perfect chewy center with crispy edges:
- Make sure your butter is softened, but not melted. This allows for better mixing and air incorporation.
- Don’t overmix the dough once you add the flour. Just stir until you see no more flour; this helps keep the cookies tender.
- Chill the dough for at least 30 minutes in the fridge before baking. This helps deepen the flavor and prevents spreading too much during baking.
- Watch your baking time closely. Pull them out when the edges are golden and the centers still look soft. They will continue to firm up as they cool.
- Let them cool on the baking sheets for a few minutes before moving them to a wire rack. This step is key to avoid breakage!
How to Make Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
How Much Time Will You Need?
This chocolate chip cookie recipe requires about 15 minutes of prep time and 9 to 11 minutes of baking time. Allow an additional 5 minutes for cooling on the baking sheets, plus another few minutes for transferring to a wire rack. In total, you should be ready to enjoy delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Then, prepare your baking sheets by lining them with parchment paper to prevent sticking and make cleanup a breeze.
2. Prepare the Batter:
In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth. This will take about a minute.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time into the buttery mixture, ensuring to mix well after each addition. After incorporating the eggs, pour in the vanilla extract and give it another mix to combine everything nicely.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening agent and salt throughout the flour.
5. Mix Dry Ingredients into Wet:
Gradually add the flour mixture to your butter mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few small flour spots remain!
6. Fold in the Chocolate Chips:
Now it’s time to add the star of the show! Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of cookie dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
8. Bake:
Pop the baking sheets into the preheated oven and bake for 9 to 11 minutes. Look for golden edges but soft centers. Remember, the cookies will continue to cook a bit after they come out of the oven!
9. Cool Them Down:
After baking, take the sheets out and let the cookies cool on the baking sheets for 5 minutes. This helps them firm up a little, making it easier to transfer without breaking.
10. Enjoy!
Transfer the cookies to a wire rack to cool completely, if you can wait that long! Serve these delightful cookies with a cold glass of milk or your favorite beverage. Enjoy every delicious bite!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you need a dairy-free option. Just ensure it’s softened, similar to butter, for the best texture. Keep in mind that it may slightly alter the flavor.
How Can I Make These Cookies Less Sweet?
If you want to reduce the sweetness, consider cutting down on the sugar by about 1/4 cup. You can also use dark chocolate chips, which tend to be less sweet than semisweet ones.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the cookie dough balls to an airtight container or zip-top bag. They will last up to 3 months. Just bake from frozen, adding a couple of minutes to the baking time.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for a longer shelf life, but be aware they may lose some of their chewy texture.
