These classic chocolate chip cookies are soft, chewy, and packed with gooey chocolate goodness. Perfect for any cookie lover, they’re easy to whip up!
Honestly, there’s nothing like the smell of fresh cookies filling the house. I often find it hard to stop at just one—who can blame me? 🍪
What I love about these cookies is how simple they are to make. Just mix, drop, and bake! They’re always a big hit with family and friends.
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for the best flavor. If you only have salted butter, reduce the added salt a little. Personally, I find that unsalted gives more control over the overall taste.
Granulated & Brown Sugar: Both sugars add sweetness and texture. You can swap in coconut sugar or even a sugar alternative like erythritol for a healthier option. I like to mix light and dark brown sugar for a richer flavor!
Flour: All-purpose flour works best here, but if you’re looking for a gluten-free option, try a 1:1 gluten-free blend. Just note that the texture may change a bit, but still delicious.
Chocolate Chips: Semi-sweet is a classic choice, but feel free to get creative! Try dark chocolate, milk chocolate, or even white chocolate. My favorite combo is half semi-sweet and half milk chocolate for a balanced sweetness!
Why Does Creaming Butter and Sugar Matter?
Creaming the butter and sugar is a key step that helps incorporate air into the mixture, giving your cookies a light texture. Here’s how to do it right:
- Start with softened, room-temperature butter for easier mixing.
- Beat on medium speed until the mixture is light in color and fluffy—about 2-3 minutes.
- Make sure to scrape down the sides of the bowl to fully incorporate every bit.
Taking time to cream well will set the foundation for soft, chewy cookies. Trust me, it’s worth it!
Bills Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
For the Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Addition:
- 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate)
How Much Time Will You Need?
This delightful chocolate chip cookie recipe takes about 15 minutes of preparation and around 10 minutes of baking time. You’ll have warm, gooey cookies ready in no time—perfect for sharing or indulging yourself!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important because it ensures your cookies bake evenly and achieve the perfect texture!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. Using an electric mixer or a whisk, beat the mixture until it’s creamy and well combined—this usually takes about 2-3 minutes. It should look light and fluffy!
3. Add the Eggs:
Next, add in the eggs, one at a time. Be sure to beat well after each addition. This helps to create a smoother batter and incorporates more air for that delightful chewy texture.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing them separately ensures that your leavening agent gets evenly distributed throughout the dough.
5. Mix it All Together:
Gradually add the dry mixture to the butter and sugar mixture. Mix it just until everything is combined—don’t overmix! A few flour streaks are okay.
6. Fold in the Chocolate Chips:
Now it’s time to add the star of the show! Stir in the chocolate chips until they’re evenly distributed throughout the dough. Yum!
7. Scoop Your Cookies:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. They will spread a little while baking, so give them some room to do their thing!
8. Bake the Cookies:
Pop the cookies into the preheated oven and bake for 9 to 11 minutes. The edges should be golden brown, while the centers will be soft. Remember, they will continue to cook a bit even after you take them out, so don’t worry if they look slightly underbaked!
9. Cool and Enjoy:
After removing the cookies from the oven, let them cool on the baking sheet for about 2 minutes before transferring them to wire racks to cool completely. This step will help them firm up and be easier to handle.
These cookies are such a treat, soft and chewy with every bite filled with chocolate goodness. Enjoy them warm with a glass of milk or your favorite drink—everyone will love them!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter, but the flavor and texture may vary slightly. Make sure to choose a stick margarine for baking for the best results!
What if I Don’t Have Brown Sugar?
If you don’t have brown sugar, you can make a substitute by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Mix it well until fully incorporated to replicate the flavor and moisture of brown sugar.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping the dough onto a baking sheet lined with parchment paper, then freezing until firm. Transfer the dough balls to an airtight container or zip-top bag, and store for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the bake time!
How Should I Store the Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
