Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe
Table of Contents
Chocolate Chip Cookie Recipe
This classic chocolate chip cookie recipe is your go to guide for baking the best cookies ever. Perfectly crisp on the edges, soft and chewy in the middle, and loaded with melty chocolate chips, these cookies are guaranteed to be a crowd pleaser. Whether you’re a seasoned baker or a beginner, this step by step recipe will guide you to success every time.
Description
There’s something irresistible about a freshly baked Chocolate Chip Cookie Recipe. The aroma wafting through your kitchen, the gooey melted chocolate, and the perfect balance of sweetness make these cookies a timeless treat. This recipe is optimized to deliver the ultimate cookie experience, whether you’re preparing them for a family gathering, holiday celebration, or a sweet snack for yourself. With detailed instructions and pro tips, you’ll achieve bakery quality results right in your home kitchen.
Did you know Chocolate Chip Cookie Recipe were invented in 1938 by Ruth Wakefield at the Toll House Inn. What started as an accidental creation has turned into one of the most beloved cookies in the world. This recipe honors that tradition while incorporating modern tweaks to elevate the flavor and texture.
Understanding the role of each ingredient is key to mastering the perfect cookie. Flour provides structure, butter adds richness, and sugar controls the texture. By carefully balancing these components, this recipe ensures cookies that are soft, chewy, and utterly delectable.
Ingredients
Dry Ingredients:
- 2 ½ cups (315g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Add ins:
- 2 cups (340g) semisweet chocolate chips
Instructions
1.Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2.Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3.Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
4.Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
5.Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie texture.
6.Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula.
7.Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8.Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
9.Cool: Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Customization: Add a pinch of cinnamon, swap out the chocolate chips for chunks, or include nuts for a unique twist.
Chocolate Chip Cookie Recipe
Ingredients
- Dry Ingredients:
- 2 ½ cups 315g all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Wet Ingredients:
- 1 cup 227g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¾ cup 165g packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Add ins:
- 2 cups 340g semisweet chocolate chips
Instructions
- 1.Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 2.Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3.Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
- 4.Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
- 5.Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie texture.
- 6.Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula.
- 7.Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8.Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- 9.Cool: Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better texture.
- Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Customization: Add a pinch of cinnamon, swap out the chocolate chips for chunks, or include nuts for a unique twist.
