The Best Chocolate Chip Cookies
User Reviews
5
The Best Chocolate Chip Cookies
Description
The Best Chocolate Chip Cookies bring together all-purpose flour, baking soda, and fine salt mixed separately from the creamed butter, white sugar, and packed light brown sugar. Adding vanilla and eggs produces a creamy batter that becomes soft dough when flour is mixed in. Stirring in semi-sweet chocolate chips evenly distributes bursts of chocolate throughout each cookie. Large scoops of dough dropped onto parchment-lined sheets bake at 350°F until the edges turn light golden, offering a balance of crunchy edges and a chewy interior.
The recipe produces around 14 to 18 large cookies depending on scoop size, allowing control over texture by adjusting baking time slightly for smaller or larger cookies. Cooling slows the baking process and firms up cookies for storage. The brown sugar contributes moisture and chewiness, while the butter ensures flavor and tenderness. These cookies suit those wanting homemade treats to enjoy fresh or gift.
After baking, store cooled cookies in a sealed container to maintain softness. Adjusting bake time can tailor cookies to less or more crispness. The recipe includes guidance for topping cookies with extra chocolate chips immediately after baking for added texture and flavor.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt fine sea salt
- 1 cup butter unsalted, slightly softened, two sticks
- ½ cup sugar
- 1 ¼ cups light brown sugar packed
- 2 tsp vanilla
- 2 egg large
- 2 cups chocolate chips semi-sweet
Optional:
- chocolate chips additional ¼ cup for topping after baking
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, and salt. Set the bowl aside.
- In a large bowl, or using a stand mixer, combine the butter, sugar, and brown sugar, beating them together until the ingredients are well combined and creamy, like wet sand.
- Add in the vanilla and the eggs, then continue to mix at medium to high speed, for about 30-45 seconds, until the batter becomes creamy.
- Working in batches, add in the flour mixture and continue mixing at slow to medium speed, scraping the bowl with a rubber spatula as necessary. Once the ingredients are combined, it will form a soft dough.
- Use a large spoon or spatula, to stir in the chocolate chips until they are evenly distributed throughout the dough.
- Using a large portion scoop, or a very large spoon, scoop the dough and drop onto a baking sheet, lined with parchment paper. Leave at least 1 ½ -2 inches between cookies.
- Bake for 10-12 minutes, until the edges of the cookies, begin to turn golden brown, then remove from the oven. Sprinkle additional chocolate chips on top of each cookie while they are still warm if desired.
Notes
- Cool cookies completely before storing to maintain texture and freshness.
- This recipe yields 14 to 18 large cookies, depending on scoop size.
- Adjust baking time for smaller cookies to avoid overbaking; 8-10 minutes is usually sufficient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 308mg | 13% |
| Potassium | 261mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 527IU | 11% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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