As a baker, there’s nothing quite like the joy of baking a batch of warm, gooey chocolate chip cookies. This recipe is my go-to for the ultimate cookie, with crispy edges and a soft, chewy center. Over the years, I’ve perfected the balance of ingredients to ensure every bite is filled with melty chocolate goodness. Whether you’re baking for a special occasion or just indulging in a sweet treat, these cookies are sure to impress. What makes these cookies stand out is the simple, yet delicious combination of high-quality ingredients and a little extra love in the preparation. Let’s dive into how you can create these perfect chocolate chip cookies in your own kitchen!
Ingredients + How to Bake That Recipe
To bake the best chocolate chip cookies, you need to ensure you have the right ingredients in the perfect proportions. Here’s everything you’ll need:
Ingredients:
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2 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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1 cup packed light-brown sugar
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1 tsp salt
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2 tsp pure vanilla extract
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2 large eggs
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2 cups semisweet and/or milk chocolate chips
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1 cup chopped nuts (optional, but walnuts or pecans work wonderfully)
How to Bake the Best Chocolate Chip Cookies:
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent the cookies from sticking.
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Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour and baking soda. Set it aside.
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Cream the Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. This step is crucial for creating the right texture in your cookies, so make sure to beat them for about 3 minutes.
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Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, mixing until combined.
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Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
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Fold in the Chocolate Chips and Nuts: Gently fold in the chocolate chips (and nuts, if using) using a spatula. Make sure the chips are evenly distributed throughout the dough.
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Shape the Dough: Use a tablespoon or cookie scoop to form the dough into balls, about 1 to 1.5 inches in diameter. Space the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
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Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them, as oven temperatures may vary.
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Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm, gooey chocolate chip cookies with a glass of milk!
How Long to Bake… (How to Store Leftovers) (Tips for Perfect Cookies)
How Long to Bake:
When it comes to baking chocolate chip cookies, timing is crucial to get that perfect balance of chewy center and crisp edges. Typically, these cookies need to bake for 10 to 12 minutes at 350°F (175°C). The key is to watch the edges carefully—they should be golden brown, while the center may still look a bit soft. If you prefer a chewier texture, aim for the 10-minute mark. For a slightly crispier edge, let them bake for a full 12 minutes.
How to Store Leftovers:
If you happen to have any leftover cookies (which can be rare with this delicious recipe!), it’s important to store them properly to maintain their freshness. Allow the cookies to cool completely before storing.
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Room Temperature: Store your cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
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Refrigerator: For extended freshness, you can refrigerate your cookies. Just make sure they’re stored in a sealed container or a resealable plastic bag. They’ll stay fresh for up to 2 weeks.
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Freezer: To store cookies for even longer, you can freeze them. Place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to an airtight container or freezer-safe bag. They can stay in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature for a few minutes or warm them up in the oven for a few seconds.
Tips for Perfect Chocolate Chip Cookies:
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Use Room Temperature Butter: Make sure your butter is softened to room temperature before creaming it with the sugars. This ensures a smooth mixture and contributes to a lighter, fluffier texture.
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Measure Flour Correctly: Too much flour can make your cookies dense. Spoon the flour into your measuring cup and level it off with a knife to avoid packing the flour.
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Don’t Overmix the Dough: Overmixing the cookie dough can lead to tough cookies. Once you add the dry ingredients, mix just until combined.
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Chill the Dough (Optional): If you want your cookies to spread less while baking, chill the dough for about 30 minutes before baking. This helps create thicker, chewier cookies.
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Add Extra Chocolate Chips: For extra indulgence, you can fold in a little more chocolate chips than the recipe calls for. This will make every bite even more chocolaty!
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Baking Sheets: Make sure your baking sheets are cool before adding new dough to them. Hot sheets will cause the cookies to spread too much and result in thin cookies.
By following these tips and baking at the correct time, you’ll always have the best chocolate chip cookies that are soft, chewy, and loaded with chocolate.
Frequently Asked Questions
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Can I use different types of chocolate chips for this recipe?
Absolutely! While semisweet chocolate chips are the classic choice, you can experiment with different types of chocolate chips to suit your preference. Dark chocolate chips will give the cookies a richer flavor, while milk chocolate chips will make them sweeter. You could even mix different types of chocolate for a more complex flavor profile. Just make sure to use chips that are designed for baking to get the best results. -
Can I make these cookies gluten-free?
Yes, you can! To make gluten-free chocolate chip cookies, simply substitute the all-purpose flour with a gluten-free flour blend. It’s important to choose a blend that is designed for baking and includes xanthan gum or another binding agent. This ensures the cookies will have the right texture. Keep in mind that gluten-free cookies may not spread as much during baking, so you might need to flatten them slightly before baking. -
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for later use! Simply scoop the dough into individual cookie portions and place them on a baking sheet lined with parchment paper. Freeze the dough balls for about 1-2 hours until solid, then transfer them to a freezer-safe bag or airtight container. When you’re ready to bake, you can bake the frozen dough balls directly from the freezer, adding an extra 2-3 minutes to the baking time. -
Why are my cookies spreading too much during baking?
If your cookies are spreading too much, there are a few things to consider. One common reason is that the butter may have been too soft when mixed with the sugars. Make sure the butter is softened but not melted. Another reason could be that the dough was too warm when placed on the baking sheet. If this happens, try chilling the dough for 30 minutes before baking. Lastly, check your oven temperature—sometimes it can run hotter than expected, which can cause cookies to spread too quickly. You may want to use an oven thermometer to ensure accuracy.
The Best Chocolate Chip Cookie Recipe
- Total Time: 20-22 minutes
- Yield: 24 cookies 1x
Description
These Chocolate Chip Cookies are the ultimate comfort treat, and they’re easy to make! With the perfect balance of crispy edges and a chewy center, every bite is a delight. Whether you’re baking for a family gathering or just indulging in a sweet snack, this recipe is a crowd-pleaser. The combination of high-quality ingredients and a few baking tips will ensure you get the best cookies every time. Ready to bake the perfect batch? Let’s get started!
Ingredients
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2 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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1 cup packed light-brown sugar
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1 tsp salt
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2 tsp pure vanilla extract
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2 large eggs
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2 cups semisweet and/or milk chocolate chips
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1 cup chopped nuts (optional, but walnuts or pecans work wonderfully)
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium-sized bowl, whisk together the flour and baking soda. Set aside.
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In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the flour mixture to the wet ingredients, mixing just until combined.
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Fold in the chocolate chips and chopped nuts (if using).
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Scoop dough into 1 to 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.
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Bake for 10-12 minutes, or until the edges are golden brown and the centers are soft.
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Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
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For added texture, try adding chopped walnuts or almonds to the dough.
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Store leftover cookies in an airtight container at room temperature for up to 1 week.
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Freezing the dough is a great option—freeze dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
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