Chocolate Chip Cookies
User Reviews
5
Chocolate Chip Cookies
Description
Chocolate Chip Cookies are made by creaming room temperature butter with both light brown and granulated sugar until pale and fluffy. An egg and vanilla extract add moisture and flavor, while a mix of baking powder and baking soda leavens the dough. Flour and salt establish the cookie’s structure. Folding in chocolate chips provides the characteristic sweet pockets. After portioning the dough and chilling it to reduce spreading, they bake at 350°F until the edges turn lightly golden but the centers remain soft. This method ensures a balance of crispness and chewiness in each cookie.
The cookies deliver a familiar semi-chewy texture punctuated by melted chocolate chips. The brown sugar contributes a slight caramel undertone, while chilling the dough allows the flavors to meld and helps preserve the cookie’s shape during baking. The result is a balanced sweet treat that works well fresh out of the oven or stored.
To store, layer cooled cookies with parchment paper in an airtight container at room temperature for up to a week. Avoid overmixing the dough to prevent toughness. Using a cookie scoop promotes uniform size and baking. Chilling the dough is key to controlling spread and texture in the final cookie.
Ingredients
- ½ cup butter 1 stick, room temperature, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup chocolate chips
Instructions
- Line 2 baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. You should get about 24 cookies. Cover and place in the refrigerator for at least 1 hour or overnight.
- When ready to bake, preheat your oven to 350°F. Divide the cookie dough between the two prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Cream butter and sugars until light and fluffy to incorporate air for better texture.
- Use room temperature ingredients to ensure even mixing and smooth dough.
- Do not overmix after adding flour to avoid tough cookies.
- Chill dough for at least one hour to prevent excessive spreading during baking.
- Use a cookie scoop to create evenly sized cookies for uniform baking.
- Remove cookies from oven when edges are golden but centers still look slightly underbaked for a chewy texture.
- Store in an airtight container separated by parchment paper at room temperature for 5-7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 61mg | 3% |
| Potassium | 46mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 130IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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