Chocolate Chip Cookie
This classic chocolate chip cookie recipe delivers soft, chewy cookies with a perfect balance of sweetness and rich butter flavor. It’s simple to prepare, doesn’t require chilling, and yields 36 delicious cookies.
Equipment
- 1 KitchenAid Mixer (or stand mixer)
- Measuring cups and spoons
- 3 Baking sheets
- Parchment paper
- Silicone baking mat
- Cookie scoop
- Spatula
- Hand mixer (optional, if not using stand mixer)
Ingredients
- 1 cup 227g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 cup 220g packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups 375g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 cups 340g semi-sweet chocolate chips
Instructions
- Step 1: Prepare Your Oven and Baking Sheets
- Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set them aside for easy access.
- Step 2: Combine Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt until evenly blended. This ensures your cookies rise perfectly and have a balanced flavor.
- Step 3: Cream Butter and Sugars
- In a large bowl or stand mixer, beat the softened butter with both granulated and brown sugars until the mixture becomes light, fluffy, and well combined—this usually takes about 2-3 minutes on medium speed.
- Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, mixing thoroughly after each addition. Then pour in the vanilla extract and continue to mix until the batter is smooth and slightly airy.
- Step 5: Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough forms and no streaks of flour remain. Avoid overmixing to keep your cookies tender.
- Step 6: Fold in Chocolate Chips
- Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough, ensuring every cookie will have a generous amount of chocolate.
- Step 7: Portion the Dough
- Using a cookie scoop or spoon, portion out dough balls about 2-3 tablespoons each (depending on your preferred cookie size). Arrange them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Step 8: Bake to Perfection
- Place one baking sheet at a time into the preheated oven. Bake for 8 to 10 minutes, watching closely for the edges to set and the tops to just begin turning golden—avoid overbaking to keep them soft inside.
- Step 9: Cool Before Moving
- Once baked, let the cookies rest on the baking sheet for 5 minutes. This resting period lets the cookies firm up slightly, making them easier to transfer without breaking.
- Step 10: Transfer to Cooling Rack
- Carefully move the cookies to a wire cooling rack to cool completely, which helps them achieve the perfect chewy texture.
Notes
- Do Not Overbake: The cookies may appear slightly underdone when you take them out, but this is key to their soft and chewy texture. They will continue to cook slightly while cooling.
- Butter Options: Feel free to substitute unsalted butter with salted butter, browned butter for a nutty flavor, or vegan butter alternatives to suit dietary preferences.
- Egg Substitutions: For egg-free versions, try flaxseed or chia egg replacements; however, texture may vary.
- Sugar Variations: Dark brown sugar can be used for a richer molasses flavor, but it will change the cookie’s taste slightly.
- Flour Choices: All-purpose unbleached flour works best. Gluten-free blends can be substituted but may alter texture.
- Freezing Dough: Portion and freeze dough balls in an airtight container for up to two months. Bake from frozen by lowering oven temperature to 350°F and baking for 15 minutes, or thaw and bake as usual.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
