Classic Chocolate Chip Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
11 mins
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Additional Time
2 mins
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Total Time
16 mins
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Servings
36
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Calories
162 kcal
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Course
Baked Goods
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Cuisine
American
Classic Chocolate Chip Cookies
Description
This Classic Chocolate Chip Cookies recipe starts by combining dry ingredients—flour, baking soda, and salt—in a bowl. Separately, softened butter is creamed with both granulated and brown sugars along with vanilla extract until fluffy. Eggs are added one at a time, and the flour mixture is gradually incorporated, followed by chocolate chips. The dough is portioned using a small scoop onto ungreased baking sheets spaced to allow spreading. Cookies bake for 9 to 11 minutes until they develop golden brown edges but retain a chewy interior.
The cookies have a balanced sweetness from sugars and vanilla, with pockets of melted chocolate chips adding bursts of flavor. The textural contrast between crisp edges and a soft center characterizes these well-known cookies. This recipe yields cookies that can be cooled on racks and enjoyed fresh or frozen at the dough stage for later baking.
The dough works well with varied types of chocolate chips or mixing them. Avoid flattening the dough balls to preserve texture. Baking one sheet at a time ensures even results, while rotating sheets mid-bake helps if baking multiple trays simultaneously.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened (2 sticks)
- 3/4 cup sugar granulated white
- 3/4 cup dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large egg large
- 2 cups chocolate chips (12oz)
Instructions
Get prepped
- Preheat the oven to 375°F.
- Mix together the dry ingredients (flour, baking soda and salt) in bowl, set aside.
Cream the butter and sugar
- Using a stand mixer, or large bowl with a hand mixer, cream the butter, white sugar, brown sugar and vanilla until fluffy.
Add the eggs
- Add eggs, one at a time, beating after each egg.
Add the flour and chocolate chips
- Reduce speed, and gradually mix in the flour mixture, then stir in chocolate chips.
Scoop
- Use a small cookie scoop, and scoop onto ungreased baking sheets - 2 inches apart. Don't flatten!
Bake
- Bake for 9 to 11 minutes or until golden brown.
Cool
- Cool on baking sheets for 2 minutes; remove to wire racks to cool.
If freezing:
- Go through to Step 7, then place the cookie sheets in the freezer until hard.
- Put the uncooked dough balls in a zipper bag, label it, and place back in the freezer until needed.
- To cook - pull out the number of cookies you need, and put them (still frozen) onto a cookie sheet.
- Bake at 350°F for 11-13 minutes, cool on the baking sheet for 2 minutes, then remove to wire racks and cool
Notes
- Bake one sheet of cookies at a time for consistent results; if baking two sheets, space racks apart and rotate halfway through baking.
- Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
- You can substitute chocolate chips with white chocolate, dark chocolate, or a combination for variety.
- Do not flatten dough balls before baking; allow cookies to spread naturally for best texture.
- Leave at least 2 inches between dough portions on the baking sheet to accommodate spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 157mg | 7% |
| Potassium | 20mg | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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