Best Ever Chocolate Chip Cookies
User Reviews
4.7
Best Ever Chocolate Chip Cookies
Description
This cookie recipe uses melted butter mixed with packed brown sugar and white sugar to encourage spreading and chewiness. Eggs, vanilla extract, baking soda, and salt are mixed in to provide structure and flavor. The flour is incorporated last, just until combined, and chocolate chips are folded into the dough.
Portioning by scoops or hand-rolling dough balls allows control over cookie size and baking time. Baking at 375°F on parchment paper or ungreased sheets creates cookies with tender centers and slightly crisp edges. The cookies can be stored soft in airtight containers and freeze well.
The melted butter technique improves consistency in spread and texture. Adjusting flour amount can manage dough stickiness. The recipe assumes a yield of 30 cookies, but smaller scoops can yield about 50, offering flexibility.
Ingredients
- ¾ cup brown sugar packed
- ¾ cup sugar
- 1 cup butter unsalted, melted
- 2 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¾ cup all-purpose flour
- 2 cups chocolate chips semi-sweet
Instructions
- Prep oven and baking sheets. Preheat your oven to 375°F. Line a couple baking sheets with parchment paper or leave ungreased.
- Mix sugars and buter. In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy using the whisk attachment.
- Incorporate eggs and vanilla. Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
- Mix in flour. Changet to the paddle add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don't find that it makes a difference at all.
- Add chocolate chips. Add the chocolate chips to the bowl and use a spatula to mix them in to the dough.
- Form cookies. You can use a small cookie scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies if using a small cookie scoop or about 30 cookies if using a medium scoop. If you can only bake one baking sheet at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
- Bake cookies. Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE.
- Cool and enjoy. Let them cool on the baking sheet for about 15 minutes, then transfer them to wire rack to finish cooling or enjoy eating them.
Notes
- Melt the butter until just liquefied but not hot to improve cookie spread and texture.
- If the dough feels too sticky to handle, add a bit more flour until it forms manageable balls.
- Store baked cookies in an airtight container to maintain softness for 2 to 3 weeks at room temperature.
- You can freeze cookie dough balls or baked cookies in airtight containers for longer storage.
- Yield estimation varies with cookie scoop size; smaller scoops produce more cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 71mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
