Chocolate Chip Cookies Recipe
User Reviews
5
Chocolate Chip Cookies Recipe
Description
This recipe starts with creaming together softened butter with light brown and granulated sugars until fluffy, which incorporates air for a lighter cookie. Egg and vanilla extract add moisture and aroma, followed by careful mixing of flour, baking soda, and salt to create the dough's structure. Mixing in semisweet chocolate chips provides pockets of melted chocolate throughout each cookie.
Portioning the dough into uniform balls ensures even baking, with an option to chill for up to three days, improving texture and flavor development. Baking at 350°F yields cookies with golden edges and slightly soft centers, a desirable balance for many cookie lovers.
The baked cookies pair well with milk or coffee and store well for several days. Adjustments such as topping with extra chocolate before baking can intensify the chocolate experience.
Measuring flour by weight avoids dryness, while using room temperature ingredients allows easier mixing. Avoid overbaking for chewy centers, removing cookies when edges turn golden and centers still appear soft.
Ingredients
- 2½ cups all-purpose flour (300g)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter softened (227g, unsalted
- ¾ cup light brown sugar (165g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips (or chocolate chunks) (270g)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
- Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
- With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
- Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)
- Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.
- Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.
Notes
- Weigh flour to avoid excess, which can dry cookies; fluff, spoon, and level if measuring by cup.
- Use room temperature ingredients for better mixing: soften butter, warm eggs briefly if needed.
- Soften brown sugar if hardened to maintain cookie texture.
- A cookie scoop ensures uniform size for even baking.
- For extra chocolate, press additional chips atop each dough ball before baking.
- Avoid overbaking; cookies should have golden edges and a puffed, slightly soft center that firms while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 86mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 190IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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