Best Chocolate Chip Cookie Recipe
User Reviews
5
Best Chocolate Chip Cookie Recipe
Description
This chocolate chip cookie recipe starts with creaming softened butter (or a butter and vegetable oil mix) with light brown and granulated sugars until fluffy. Eggs are beaten in, then a mixture of flour, baking soda, baking powder, salt, and vanilla extract is added until just combined. Semi-sweet and milk chocolate chips are folded in evenly, with extra chips placed on top before baking.
Baking at 350°F for 9 to 11 minutes produces cookies with a tender crumb and slightly chewy texture. The final step uses the back end of a metal spatula on warm cookies to gently smooth their shape and press in additional chocolate chips. A sprinkle of flaky sea salt can be added for a subtle salty contrast to the sweetness.
The recipe allows store-bought dough to be refrigerated up to 1-2 days or frozen for longer storage. Finished cookies keep well in airtight containers for a few days or in the freezer for up to three months. This method ensures freshly baked cookies whenever desired.
Place a few chocolate chips on top of dough balls before baking to improve cookie appearance.Use the back of a metal spatula on warm cookies to smooth edges and press in extra chips.Sprinkle flaky sea salt on cookies before or after baking to add a mild salty contrast.Cover dough with plastic wrap and refrigerate for 1-2 days or freeze for up to 2 months.Store baked cookies in airtight containers for 3-4 days or freeze up to 3 months for longer keeping.
Ingredients
- 1 cup unsalted butter softened (or ½ cup butter plus ½ cup vegetable oil
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips semisweet, milk, dark or a mix
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- In a stand mixer (or with a hand mixer in a large bowl), cream butter, granulated sugar, and brown sugar for a few minutes. Add eggs and beat until fluffy (a few more minutes).
- In a medium bowl, add 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Add dry ingredients and 1 teaspoon vanilla and mix until combined.
- Fold in chocolate chips (we prefer one cup semi-sweet and one cup milk chocolate chips). Use a medium cookie scoop to scoop dough, and roll into balls. Place onto the prepared baking sheet and top dough balls with extra chocolate chips.
- Bake for 9–11 minutes.
- While still warm, use the back end of a metal spatula to round out the cookies and add any more chips needed. Sprinkle on flaky sea salt if desired. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
Notes
- Place a few chocolate chips on top of dough balls before baking to improve cookie appearance.
- Use the back of a metal spatula on warm cookies to smooth edges and press in extra chips.
- Sprinkle flaky sea salt on cookies before or after baking to add a mild salty contrast.
- Cover dough with plastic wrap and refrigerate for 1-2 days or freeze for up to 2 months.
- Store baked cookies in airtight containers for 3-4 days or freeze up to 3 months for longer keeping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 182kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 108mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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