Chocolate Chip Cookies Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
11 mins
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Total Time
21 mins
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Servings
24 cookies
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Calories
116 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Cookies Recipe
Description
The cookie dough combines all-purpose flour, salt, and baking soda with creamed unsalted butter and sugars until light and fluffy. An egg and vanilla extract enrich the mix before folding in semisweet chocolate chips. Dropped by spoonfuls onto parchment-lined baking sheets, the cookies bake at 350°F until the edges turn golden, which takes about 9 to 11 minutes.
The baked cookies have a slight crispness at the edges while retaining softness in the middle, delivering a balance of textures that many cookie lovers appreciate. They suit casual enjoyment with milk or as additions to dessert plates.
This recipe makes approximately two dozen cookies. Adjustments like swapping chocolate chips for M&M's or adding espresso powder can customize flavor and appearance. Careful butter temperature management affects spreading and texture.
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup butter 1 stick, unsalted
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg large
- 1 teaspoon vanilla extract pure
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until they are light and fluffy. Add in the egg and vanilla, and continue mixing until they are blended. Add in the flour mixture and beat until the dough is soft and creamy.
- Fold in the chocolate chips until they are evenly mixed into the dough.
- Using a cookie portion scoop or spoon, drop scoops of the dough onto the preapred baking sheet. Leave about 1 inch between the cookies to allow for spread while baking. Bake for about 9-11 minutes, until the edges of the cookies begin to turn golden brown.
- Remove from the oven and place on cooling racks to cool.
Notes
- Store cookies at room temperature in an airtight container for up to 3 days, refrigerated for 5 days, or frozen for up to 1 month.
- This recipe yields about 24 cookies, offering enough to share or store for later.
- Substitute chocolate chips with M&M's for a colorful variation without altering dough consistency.
- Use cold butter to limit spreading; room temperature butter will produce flatter cookies if preferred.
- Adding a pinch of espresso powder can deepen the chocolate flavor without overpowering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 76mg | 3% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 131IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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