Chocolate Chip Cookies Recipe
Introduction
Chocolate chip cookies are a timeless treat loved by all ages. This recipe yields soft, chewy cookies with a perfect balance of sweet dough and melty chocolate chips. Baking them at home fills your kitchen with an irresistible aroma and guarantees fresh, delightful cookies every time.
Ingredients
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
- 14 tablespoons unsalted butter (melted and slightly cooled)
- Optional for topping: Extra chocolate chips and flaky sea salt for that bakery-style finish
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In another bowl, mix the melted butter with both sugars until combined and smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Step 5: Fold in the chocolate chips evenly throughout the dough.
- Step 6: Scoop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press extra chocolate chips and a pinch of flaky sea salt on top of each cookie for a professional touch.
- Step 7: Bake for 10-12 minutes, or until edges are golden but centers are still soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For chewier cookies, refrigerate the dough for 30 minutes before baking.
- Try adding chopped nuts like walnuts or pecans for extra texture.
- Swap half the chocolate chips for white chocolate or peanut butter chips for a fun twist.
- Use salted butter and reduce added salt to balance flavors.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. To keep them soft, add a slice of bread in the container. For longer storage, freeze the cookies in a sealed bag for up to three months. To reheat, warm in the oven at 300°F (150°C) for 5-7 minutes or microwave briefly on low power.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cold butter instead of melted butter?
Melted butter helps create a chewier texture with crisp edges, but you can substitute softened butter for a more cake-like cookie. Adjust mixing times accordingly.
How do I prevent cookies from spreading too much while baking?
Make sure your dough isn’t too warm before baking. Chilling the dough for at least 30 minutes helps control spreading. Also, measure flour accurately and avoid over-melting the butter.
PrintChocolate Chip Cookies Recipe
Classic chocolate chip cookies with a perfect balance of chewy and crispy textures, made using a combination of semisweet and dark chocolate chips. These cookies capture that bakery-style richness with melted butter and a hint of vanilla, topped optionally with extra chocolate chips and flaky sea salt for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 2 large eggs
- 14 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (or sea salt)
Sugars
- 1 cup granulated sugar
- ½ cup packed light brown sugar
Chocolate Chips
- 3 cups chocolate chips (use a mix of semisweet and dark for a bakery effect)
Optional Topping
- Extra chocolate chips
- Flaky sea salt for that bakery-style finish
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even cooking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside.
- Cream sugars and eggs: In a large mixing bowl, combine the granulated sugar, light brown sugar, and melted butter. Stir well to blend. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth and homogeneous.
- Combine wet and dry mixes: Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated. Avoid overmixing to keep the cookies tender.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the cookie dough, reserving some extra chips for topping if desired.
- Scoop and top cookies: Using a cookie scoop or spoon, place dough balls about 2 inches apart on the prepared baking sheets. Optionally, press additional chocolate chips on top and sprinkle a light pinch of flaky sea salt for that gourmet bakery touch.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden while the centers remain slightly soft. This timing ensures a chewy yet slightly crisp cookie texture.
- Cool and serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For bakery-style texture, use a mix of semisweet and dark chocolate chips.
- Melting the butter rather than creaming it with sugar helps achieve a chewier cookie.
- Adding a pinch of flaky sea salt on top enhances the chocolate flavor.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- You can freeze cookie dough balls for up to 3 months and bake directly from frozen, adding an extra minute or two to bake time.
Keywords: chocolate chip cookies, homemade cookies, chewy cookies, bakery style cookies, classic chocolate cookies
