Chocolate chip cookies are the classic treat everyone loves! Soft, chewy, and filled with sweet chocolate chips, they’re perfect for any occasion or just because.
Whenever I bake these, the smell fills my kitchen and my family comes running! I like to enjoy them warm with a glass of milk. It’s the best way to brighten any day!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for balance. If you don’t have any, you can use margarine, but it might change the flavor slightly. Some people like using half butter, half coconut oil for an interesting twist!
Sugars: Both granulated and brown sugar create a lovely texture. If you’re out of brown sugar, you can mix granulated sugar with a little molasses (1 tablespoon per cup) to mimic its flavor and moisture.
Eggs: They add moisture and help with the structure. You can substitute each egg with 1/4 cup unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for a vegan option.
Flour: All-purpose flour is perfect, but you can use whole wheat flour for a nuttier taste. Just remember to reduce it a bit, as whole wheat absorbs more liquid.
Chocolate Chips: Semisweet is traditional, but feel free to mix it up! You can use dark chocolate, milk chocolate, or even white chocolate chips. For a healthier option, try using chopped dark chocolate instead of chips.
How Do I Get Perfectly Soft Cookies?
Getting that ideal soft and chewy texture is about the right baking time and dough mixing. Here are some tips:
- Don’t overmix your dough after adding the flour. Overmixing can lead to tougher cookies, as it develops gluten.
- Keep an eye on the baking time. Pull cookies out when they’re golden around the edges but still soft in the center. They’ll firm up as they cool!
- Let them cool on the sheet for a few minutes before moving to a wire rack. This helps them set without falling apart.
- If you want extra softness, you can chill the dough for 30 minutes before baking. It helps the cookies hold their shape and stay softer!
Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) 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 recipe will take you about 15 minutes for preparation and an additional 10 to 11 minutes for baking. Allow around 5 minutes for cooling on the baking sheet before transferring them to a wire rack. In total, you’re looking at about 30 minutes from start to finish, and then they’ll be ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. Line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is smooth and fluffy.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure to mix well after adding each egg. Then, stir in the vanilla extract to give your cookies that warm, delicious flavor.
4. Mix the Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the butter mixture. Mix until just combined. Be careful not to overmix; a little bit of flour visible is perfectly fine!
6. Fold in the Chocolate Chips:
Gently fold in the semisweet chocolate chips with a spatula so they are distributed evenly in the dough. It’s the best part!
7. Drop the Dough onto Baking Sheets:
Using a tablespoon, scoop rounded portions of cookie dough and drop them onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie because they will spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for about 9 to 11 minutes. Keep an eye on them; you want the edges to be golden brown, but the centers should still feel soft.
9. Cooling Period:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoy Your Treat:
Your delicious chocolate chip cookies are now ready to be enjoyed! You can have them warm or at room temperature, and they go perfectly with a glass of milk. Enjoy every bite!
Can I Use Different Types of Chocolate Chips?
Absolutely! While semisweet chocolate chips are classic, you can use milk chocolate, dark chocolate, or even white chocolate chips for different flavors. Mix and match them for a fun twist!
How Do I Make Cookies Chewier?
For chewier cookies, try chilling the dough for 30 minutes before baking. This helps the cookies maintain their shape and stay softer. You could also consider using more brown sugar than granulated sugar, as it adds moisture!
Can I Freeze Unbaked Cookie Dough?
Yes, you can! Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a zip-top bag. They can be frozen for up to 3 months. Bake straight from the freezer, just add a couple of extra minutes to the baking time!
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher longer, you can refrigerate them or freeze them in a sealed bag for up to 3 months!
