These chocolate chip cookies are the perfect combination of crispy on the outside & chewy on the inside with plenty of melty chocolate running throughout.
Grab yourself a glass of milk & a batch of these cookies, & you’re set for a pretty great night! Make sure to check out the video below for a step-by-step!
My journey to Chocolate Chip Cookies was an interesting one. I’ll start off by saying, I am not a baker. I can follow a baking recipe and 8/10 times it will be successful. I can also manage any boxed or pre packaged baking mix pretty successfully. However, when it comes to developing baking recipes, I have always been terrified. The science behind baking has always been very confusing to me. Rather than shy away from a challenge, I decided to face it head on. Lots of researching & failed batches of cookies later, I have my very first cookie recipe! There are a lot of things in this world that scare us. But growth comes from being in uncomfortable situations. You’ll never know if you’re good at something if you never attempt it! Now that I’m done being a motivational speaker, lets get to the cookies!
There are two key components to the success of these cookies:
- Don’t over mix the cookie dough. Once it has just come together, it’s good to go.
- Give these cookies time to chill in the fridge. Allowing them to chill helps them retain their shape so they don’t spread too much when baking. This is a technique you can use for most cookie recipes! Luckily this recipe doesn’t spread too much so just 30 minutes in the fridge will do!
What you need to bake Chocolate Chip Cookies:
I wanted to develop a cookie recipe with minimal ingredients that are mostly pantry staples. When the cookie craving hits, I want you to be prepared & ready!
- Butter- I have tested this recipe with unsalted butter, salted butter & a combination of the two. No matter what kind of butter you use, these cookies will be delicious, it all depends on your preference. Personally, I love using 1 stick salted & 1 stick unsalted for a balanced flavor, but any butter will work just beautifully!
- Brown & White Sugar- Light or dark brown sugar can be used. Dark brown sugar just has more molasses in it!
- Eggs- Room temperature eggs are always best when baking
- Vanilla- Technically, there is a measurement for vanilla in this recipe, but cookies were never made worse with an extra splash or two of vanilla! Vanilla bean paste would also work in this recipe if you have that on hand.
- Baking Soda
- Chocolate Chips- This recipe is incredibly versatile, so you could use white chocolate, dark chocolate, semi-sweet, whatever you prefer! (my favorite baking chips are from Guittard or Ghirardelli)
FAQs about Chocolate Chip Cookies
Frozen cookie dough can be stored in the freezer for up to 3 months.
I recommend portioning the dough before freezing, because this allows you to bake individual cookies straight from the freezer. Adding 1-2 extra minutes of baking time is usually enough to bake frozen dough.
Yes! Even just 5-10 minutes is enough. When the cookies come out of the oven they still need to continue cooking & set before consumption. Cookies straight from the oven are still gooey in the center & will be hard to pick up/eat without falling apart, so I recommend letting them cool for 5-10 minutes, to completely set. Don’t worry, they’ll still be warm & gooey!
Perfect Chocolate Chip Cookies
- 1 cup Butter softened
- 1 cup Brown Sugar light or dark
- ½ cup White Sugar
- 2 Eggs
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 2 ½ cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 12 oz Chocolate Chips plus more for dotting the tops of the cookies (optional)
- Preheat oven to 350°.
- In the bowl of a stand mixer, fitted with the paddle attachment, (or using a hand mixer) combine butter, brown sugar, and white sugar on medium speed until fully combined & light & fluffy.*
- Next, add the eggs one at a time, making sure to mix on low until fully combined. Then, add the vanilla extract. Make sure to scrape down the sides of the bowl to ensure all ingredients are combined.
- In a separate bowl, combine flour, baking soda and salt.
- Slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Make sure to not over-mix the dough, because this will result in tough cookies.
- Once the dough has come together, add the chocolate chips and mix, using a rubber spatula, until just combined.
- Scoop out the cookies onto a parchment or silicon mat lined baking sheet. I use a medium sized cookie scoop which results in 3" cookies. You can go bigger or smaller, just make sure to adjust the baking time so you don't over-bake or under-bake your cookies! If adding more chocolate to the top, do so at this point. Place the baking sheet in the fridge & chill the cookies for at least 30 minutes, but up to 2 hours, before baking.**
- Bake cookies for 10-12 minutes, then let cool on the baking sheet for 10 minutes before enjoying.
Want More Cookies?
Come join in on the fun that is #VirtualCookieParty2019! Today bloggers all around the globe are sharing their favorite cookie recipes on their blogs & on Instagram! Cosette Posko ( https://cosetteskitchen.com ) is the one to thank for setting up this year’s Virtual Cookie Party so make sure to head to her blog to check out the recipe she’s sharing! So many amazing people are taking part in this exciting event so you’re in for a real treat this holiday season! You can see all the delicious recipes by checking out the hashtag #VirtualCookieParty2019 on instagram. Below is a short list of some of my favorite recipes from this year!
- Cosette Posko – Tahini Pinwheel Cookies (Cosette’s Kitchen)
- Anita Parris Soule – CranberryTassies (Cook on a Whim)
- Ashley Cuoco – Stamped Citrus Shortbread (Ash Cuoco)
- Candice Walker – Dark Chocolate Gelt w Matcha Mousse (Proportional Plate)
- Dana Matarweh – Cranberry Orange Halaweh Cookies (Olive Meets Coconut)
- Gina Fontana – Cookie Dough Stuffed Dates (Healthy Little Vittles)
- Hetal Vasavada – Rose Shortbread Cookies (Milk and Cardamom)
- Lauren Grant -Stollen Biscotti (Zestful Kitchen)
- Mike Johnson – Chocolate Peppermint Macarons (Mike Bakes NYC)