Rachel's Perfect Chocolate Chip Cookies
User Reviews
4.9
Rachel's Perfect Chocolate Chip Cookies
Description
Rachel's Perfect Chocolate Chip Cookies rely on creaming butter with both dark brown and granulated sugar to achieve a balanced texture that is chewy in the middle and slightly crisp on the outside. The use of salted butter adds subtle savory depth. Eggs and vanilla extract enrich the dough and help bind the ingredients. Baking soda leavens the cookies, allowing them to spread moderately and develop lightness.
Chocolate chips are folded into the dough for consistent chocolate throughout each cookie. Scooping dough into roughly 2-tablespoon balls and spacing them on parchment-lined sheets prevents crowding and enables even baking. The recommended baking time produces cookies with set edges but soft centers, a desirable textural contrast.
Storing fully cooled cookies in an airtight container maintains freshness for several days. For longer storage, freeze unbaked dough balls and bake directly from frozen after thawing, preserving texture and flavor for up to three months. This recipe suits baking batches ahead for everyday enjoyment or visits.
Ingredients
- 1 cup butter softened, salted
- 1 cup dark brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups chocolate chips milk or semi-sweet
Instructions
- Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together 1 cup salted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Be sure to mix the full amount of time for the best texture.
- Add in 2 large eggs and 2 teaspoons vanilla extract. Beat on medium speed until smooth, about 30 seconds.
- Sprinkle 1 teaspoon baking soda and 1/2 teaspoon salt across the top of the mixture and add 2 1/2 cups all-purpose flour. Mix on low speed just until the final specks of flour disappear.
- Using a spatula or wooden spoon, stir in 2 cups chocolate chips until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie, gently roll into balls with your hands, and place on the prepared baking sheets, spacing 12 cookies per sheet.
- Bake for 10 to 12 minutes, or until the edges are set and the tops are ever so lightly kissed with golden brown. Do not overbake.
- Remove from oven and let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container to keep them fresh for 3 to 5 days.
- For longer storage, shape dough into balls and freeze on a baking sheet, then transfer to freezer bags for up to 3 months.
- When ready to bake frozen dough balls, let them thaw on the baking sheet while the oven preheats, then bake for 12 to 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 248kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 180mg | 8% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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