These chocolate chip cookies are not your ordinary peanut butter cookies. They’re bakery-style, big, and exploding with chocolate. They’re the chewiest, softest, and extra thick cookies you’ll ever taste.
Contents
What Makes These Chocolate Chip Cookies The Best
The secret to these cookies lies in the basic ingredients and the easy recipe. You only need flour, sugar, baking soda, and salt. There’s no need for a mixer or chilling. You can make these cookies in less than 20 minutes with one-bowl mixing and easy cleanup.
How to Make Easy Chocolate Chip Cookies
To make these easy and delicious chocolate chip cookies, start by preheating your oven to 350 degrees. Next, melt the butter in the microwave for about 40 seconds, but be careful not to let it get too hot – it should be just liquid in form, not boiling.
In a stand mixer or with electric beaters, beat the melted butter and sugars together until they’re creamy. Then, add the vanilla and egg, and beat on low speed until they’re fully incorporated, being careful not to beat them too long, as this can make the cookies stiff.
Now, add the flour, baking soda, and salt, and mix until the dough just starts to crumble. Use your hands to form the dough into a large ball, being careful not to overwork it. Gently fold in the chocolate chips with your hands.
Roll the dough into 12 large balls and place them on a cookie sheet. Bake for 9–11 minutes, or until the cookies are puffy and dry on top, but still barely golden. Remember, DO NOT OVERBAKE them, as this is essential advice written in every cookie recipe.
Let the cookies cool on the pan for 30 minutes before enjoying their dense, buttery, and soft goodness. These are truly the best cookies I’ve ever made, and they’ll stay soft for many days when stored in an airtight container or frozen.
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Recipe Tips!
Chilling the Cookie Dough
- Chilling the cookie dough is important in this recipe. If you don’t chill the cookies, they will spread and become massive cookie puddles. Chilling is mandatory as it allows the ingredients to settle after the mixing stage. The cold dough also results in thicker cookies.
- To chill the cookie dough, cover it and chill for 2–3 hours or 3–4 days.
- After chilling, the dough will be solid. Let it sit at room temperature for 10 minutes to soften slightly before shaping. This time to chill will make soft and chewy chocolate chip cookies.
- Instead of rolling the cookie dough into balls, you can make extra tall chilled cookie dough balls. Scoop 3 Tablespoons for XL cookies, or 2 heaping 1.75 ounces (50g) for medium to large cookies. I use a medium cookie scoop for a heaping scoop.
- Making the cookie dough balls tall and textured instead of wide and smooth is a tried-and-true trick that results in thick, textured-looking cookies. These thick, bakery-style cookies have wrinkly tops. The cookie dough balls should be lumpy columns, LOL.
- I recommend mixing the cookie dough by hand to avoid overmixing. You can mix it in an electric mixer if you prefer.
Freezing the Cookie Dough
- You can freeze both baked and unbaked cookie dough.
- To freeze baked cookies, bake them, cool them to room temperature on a wire cooling rack, and then place them in a freezer-safe container for up to 1 month.
- To freeze unbaked cookie dough, scoop it onto a rimmed baking sheet and flash freeze. Once frozen, transfer them to a freezer-safe container for up to 1 month.
Can I Freeze This Cookie Dough?
Yes, you absolutely can freeze this chocolate chip cookie dough! After chilling the dough, simply roll it into balls and freeze them in a large zipped-top bag. Then, when you’re craving a chewy chocolate chip cookie, you can bake the frozen dough balls straight from the freezer, adding an extra minute or two to the baking time.
Storage
Any leftover chocolate chip cookies should be stored in an airtight container at room temperature. These cookies are best enjoyed within 3 days, as they tend to lose their signature soft and chewy texture after that time.
Conclusion
These chocolate chip cookies are a delicious and easy-to-make treat. They are perfect for any occasion, whether you are serving them to friends and family or enjoying them yourself. With a few simple tips, you can make these cookies perfectly every time. So what are you waiting for? Get baking!
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FAQs about Chocolate Chip Cookies Recipe
Your cookies might have flattened due to a few reasons:
- Overmixing: Mixing the dough too much can lead to a flat cookie.
- Not chilling the dough: Chilling the dough helps to prevent spreading.
- Using too much butter or sugar: These ingredients can make the cookies spread.
- Overbaking: Baking the cookies for too long can cause them to flatten.
Your cookies might be puffy due to:
- Underbaking: The cookies were not baked long enough.
- Using too much baking soda or baking powder: These leavening agents can cause the cookies to rise too much.
Yes, you can freeze chocolate chip cookie dough. Simply roll the dough into balls and place them in a freezer-safe container. When ready to bake, remove them from the freezer and let them sit for a few minutes before baking.
Can I make these gluten-free?
Yes, you can make these gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend.
Store the cookies in an airtight container at room temperature. They are best eaten within 3-4 days.
Does this recipe work for high-altitude baking?
Adjustments may need to be made for high-altitude baking. You may need to reduce the amount of baking soda or baking powder, or increase the baking time.
Chocolate Chip Cookies Recipe
Course: DessertCuisine: American12
cookies10
minutes10
minutes259
kcal20
minutesThese cookies are sure to satisfy your sweet tooth and are perfect for sharing with friends and family. Get baking today and enjoy these classic treats!
Ingredients
8 tablespoons of salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour (6.75 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
Directions
- To make these easy and delicious chocolate chip cookies, start by preheating your oven to 350 degrees. Next, melt the butter in the microwave for about 40 seconds, but be careful not to let it get too hot – it should be just liquid in form, not boiling.
- In a stand mixer or with electric beaters, beat the melted butter and sugars together until they’re creamy. Then, add the vanilla and egg, and beat on low speed until they’re fully incorporated, being careful not to beat them too long, as this can make the cookies stiff.
- Now, add the flour, baking soda, and salt, and mix until the dough just starts to crumble. Use your hands to form the dough into a large ball, being careful not to overwork it. Gently fold in the chocolate chips with your hands.
- Roll the dough into 12 large balls and place them on a cookie sheet. Bake for 9–11 minutes, or until the cookies are puffy and dry on top, but still barely golden. Remember, DO NOT OVERBAKE them, as this is essential advice written in every cookie recipe.
- Let the cookies cool on the pan for 30 minutes before enjoying their dense, buttery, and soft goodness. These are truly the best cookies I’ve ever made, and they’ll stay soft for many days when stored in an airtight container or frozen.
