Chocolate Chip Cookies
User Reviews
4.9
Chocolate Chip Cookies
Description
This recipe blends melted butter with sugars to create a smooth, cohesive dough combined with eggs, egg yolks, and vanilla extract. Dry ingredients including flour, baking soda, and salt are folded in carefully to avoid overmixing and maintain a tender crumb. Chocolate chips are stirred in last to distribute evenly. The dough can be refrigerated for a day or more to develop flavor and control spreading during baking.
Baking times vary by cookie size but generally range from 8 to 14 minutes at 350°F until the tops are set but still soft. Cooling on the baking sheet allows them to firm slightly without drying out. The finished cookies feature a balance of crispy edges and chewy interiors with rich chocolate flavor.
This cookie dough can be frozen or refrigerated ahead of time. Baked cookies can also be frozen and thawed for later enjoyment.
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 Tablespoons butter (1 1/2 sticks) melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large + 1 egg yolk egg
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips or milk chocolate, semi-sweet
Instructions
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
- Melt the butter for about 45 seconds in the microwave, until it's almost completely melted. Remove and stir it, allowing any remaining butter to melt. Allow the butter to cool until it's almost room temperature, but still a liquid.
- Add melted butter and both sugars to a mixing bowl and mix until well combined. Add the egg, egg yolk, and vanilla and stir combined.
- In a medium bowl mix together flour, salt, and baking soda.
- Stir the dry ingredients into the bowl with the wet ingredients and begin to mix. Add chocolate chips, stirring just until combined. The dough will be soft. You can refrigerate it at this point for 30 minutes or up to 2 days (or freeze for longer).
- Scoop dough into balls and place on a cookie sheet. Bake for 8-14 minutes (depending on size) or until set on top. Cool for 10-15 minutes on a baking sheet before moving to a wire cooling rack.
Notes
- Prepare dough up to 3 days ahead and store refrigerated for convenience and flavor development.
- Freeze shaped dough on a tray before transferring to a freezer-safe bag for baking fresh later; thaw before baking.
- Baked cookies freeze well and can be stored up to 3 months in airtight containers.
- For variety, try adding oatmeal or gluten-free flour as substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 128mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 190IU | 4% |
| Calcium | 19mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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