Chocolate Chip Cookies (My Favorite!)
Everyone needs a chocolate chip cookie recipe they can count on. If you don’t have one yet, you’ve come to the right place! These are the best chocolate chip cookies you will ever make. They are perfectly golden brown and crispy on the edges. But most importantly, they are chewy, gooey, and chocolatey! Everything that you wish for in a tasty chocolate chip cookie.
It only takes a few minutes to make the dough for these easy chocolate chip cookies. By using an electric mixer, the butter can be whipped in no time. All you need to do is follow the creaming method, a beginner-friendly baking technique. In fact, even your kids can join in and make the cookies with you! It doesn’t have to be difficult to make chocolate chip cookies from scratch.
This recipe yields a dozen perfect cookies. You only need simple baking staples—nothing fancy is required. And they come out so amazing! Double the recipe to make these soft chocolate chip cookies for a party, or cut the recipe in half to make small-batch chocolate chip cookies. This traditional sweet treat is delicious no matter what time of year. You can load them into picnic baskets in the summer and use them for cookie exchanges during the holidays.
Read on to discover how to make homemade chocolate chip cookies with the perfect taste and texture!
Recipe Overview
- Serving Size: 1 cookie
- Number of Servings: 1 dozen
- Time to Cook: 10-13 minutes
Ingredients in Chocolate Chip Cookies
- ½ cup Unsalted butter, softened
- ⅔ cup Brown sugar, packed
- 1 Egg
- ½ tsp Vanilla extract
- 1 ¼ cup All-purpose flour
- ½ tsp Baking soda
- ¾ tsp Salt
- ¾ cup – 1 cup Semi-sweet chocolate chips, depending on how chocolatey you want them.
Instructions for making Classic Chocolate Chip Cookies
- Preheat oven to 350°F.
- In the bowl of a stand mixer with a paddle attachment, cream the softened butter until smooth. Add the brown sugar and whip the ingredients until light and fluffy.
- Scrape the sides of the bowl and add the egg and vanilla, mixing on medium low speed to incorporate. Scrape bowl again.
4. Next, add the dry ingredients and continue to mix on low speed until the dough forms. Then, fold in the chocolate chips by hand to prevent them from breaking from the mixer. (I like to detach the paddle and use that to work them in by hand.)
5. Scoop the cookies onto a parchment-lined sheet tray, about 2 tbsp of dough per cookie. Roll them into perfect balls.
6. Allow the cookies to chill in the fridge for about 10 minutes to firm up.
7. Bake the cookies for 10- 13 minutes until the edges are golden brown and the top is no longer shiny.
8. Allow them to rest on the pan for a few minutes to set before transferring to a plate or cooling rack.
Variations and Substitutions
- Butter: You can also use salted butter. Omit the salt in the recipe if doing so.
- Chocolate Chip Type: Feel free to use mini chocolate chips, white chocolate chips, dark, or milk chocolate chips!
- Gluten-Free Cookies: Substitute the all-purpose flour with a 1:1 GF flour replacement. The recipe will work just fine. You might need to bake the cookies for a different amount of time, so keep an eye on them. You’ll also need to ensure the chocolate chips and other ingredients aren’t made in a factory where gluten could come in contact with them.
- Banana Chocolate Chip Cookies: Replace the egg with one medium mashed banana to infuse the cookies with a yummy and bold fruity flavor!
- Tahini or Peanut Butter: give the classic cookies an upgrade by making a peanut butter or tahini glaze that you can drizzle over them.
- Oatmeal Chocolate Chip Cookies: When adding the chocolate chips, mix in some oats! To do so, replace 25% of the flour with oats.
- Pumpkin Chocolate Chip Cookies: Replace the egg in the recipe with ¼ cup of the pumpkin puree which will give pumpkin-y hints. You can also add some cinnamon or other baking spices to complement it.
Tips and Tricks for Making Perfectly Gooey Chocolate Chip Cookies
- Do not overbake the cookies! Baking them for too long will make them less chewy. They will appear really soft when you remove them from the oven, but they set once they cool.
- For larger, flatter cookies, bake the cookies immediately instead of letting them rest in the refrigerator beforehand. This will help them spread more.
- Make sure there are no lumps in the butter before adding the sugar. If there are butter chunks in the dough, they will bake unevenly, and parts of the cookies will melt.
- If you forgot to soften your butter, no worries. You can carefully soften it in the microwave. Microwave it for 5 seconds at a time, flipping each time until it is soft. It should not be melted at all!
Related Recipes
Oatmeal Chocolate Chip Cookies
Chocolate Chip Cookie Dough Bark
Chocolate Chip Cookies
Ingredients
- ½ cup Unsalted butter softened
- ⅔ cup Brown sugar packed
- 1 Egg
- ½ tsp Vanilla extract
- 1 ¼ cup All-purpose flour
- ½ tsp Baking soda
- ¾ tsp Salt
- ¾ cup – 1 cup Semi-sweet chocolate chips depending on how chocolatey you want them.
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer with a paddle attachment, cream the softened butter until smooth. Add the brown sugar and whip the ingredients until light and fluffy.
- Scrape the sides of the bowl and add the egg and vanilla, mixing on medium low speed to incorporate. Scrape bowl again.
- Next, add the dry ingredients and continue to mix on low speed until the dough forms. Fold in the chocolate chips by hand to prevent them from breaking from the mixer.
- Scoop the cookies onto a parchment-lined sheet tray, about 2 tbsp of dough per cookie. Roll them into perfect balls.
- Allow the cookies to chill in the fridge for about 10 minutes to firm up.
- Bake the cookies for 10- 13 minutes until the edges are golden brown and the top is no longer shiny.
- Allow them to rest on the pan for a few minutes to set before transferring to a plate or cooling rack.
