These chocolate chip cookies are soft, chewy, and filled with gooey chocolate chips. They are perfect for sharing or enjoying all by yourself—no judgment here!
Whenever I make these, the smell fills the house and instantly puts a smile on my face. Pair them with a cold glass of milk for the ultimate treat! 🍪🥛
Key Ingredients & Substitutions
Unsalted Butter: This helps control the salt level. If you’re out of unsalted butter, use salted butter but reduce the added salt in the recipe. I prefer unsalted for better flavor balance.
Sugars: The mixture of granulated and brown sugar gives cookies a nice flavor and chewiness. You can substitute light brown sugar with dark brown sugar for a richer taste.
Flour: All-purpose flour works best, but if you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I stick to all-purpose for classic results.
Chocolate Chips: Semisweet chips are traditional, but feel free to mix it up! Use dark chocolate, milk chocolate, or even white chocolate chips for fun flavors.
How Can I Get the Perfect Texture for My Cookies?
The key to achieving that soft and chewy cookie texture is all in the mixing and baking times. Don’t overmix the dough after adding the dry ingredients. It’s okay if it’s a bit lumpy!
- Preheat the oven properly and use parchment paper to prevent sticking.
- Watch the baking time closely. Remove them once the edges are golden and centers look soft.
- Letting them cool on the baking sheets for a couple of minutes helps them set perfectly without getting too hard.
Chocolate Chip Cookies
Ingredients You’ll Need:
- For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
How Much Time Will You Need?
This delicious chocolate chip cookie recipe will take about 15 minutes for preparation and an additional 10 minutes for baking. After baking, allow the cookies to cool slightly before enjoying. In total, you’ll be looking at about 30 minutes before you can indulge in that warm, gooey goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your cookies bake evenly. While it heats up, line your cookie sheets with parchment paper to prevent sticking. You can also use silicone baking mats if you have them!
2. Cream the Butters and Sugars:
In a large bowl, take your softened unsalted butter and add the granulated sugar and brown sugar. Use a hand mixer or stand mixer to cream these ingredients together until the mixture is smooth and creamy. This step incorporates air into the batter, which helps your cookies rise!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure each egg is fully mixed in before adding the next one. Then, stir in the vanilla extract for that delicious flavor that everyone loves.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients first ensures the baking soda and salt are evenly distributed, leading to consistent results.
5. Mix Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet ingredients. Stir until everything is just combined. Be careful not to overmix; it’s okay if there are a few lumps! This helps keep your cookies tender.
6. Fold in Those Chocolate Chips:
Gently fold in the semisweet chocolate chips until they’re evenly distributed throughout the dough. This is where the magic happens—the chocolate will melt beautifully while baking!
7. Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared cookie sheets, keeping them about 2 inches apart. Bake the cookies for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked for that chewy texture.
8. Cool and Enjoy:
Once baked, remove them from the oven and let them cool on the cookie sheets for about 2 minutes. This allows them to set before you transfer them to wire racks to cool completely. Enjoy your warm, soft, and chewy chocolate chip cookies filled with melty chocolate chips!
Enjoy your baking adventure! 🍪✨
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter, but keep in mind that this may slightly change the flavor and texture of the cookies. Margarine tends to have more water content, which could make the cookies a bit softer.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container — it helps retain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a zip-top bag. When ready to bake, let them thaw in the fridge overnight and bake as usual!
What If My Cookies Spread Too Much?
If your cookies spread too much while baking, it could be due to warm butter or too much sugar. Make sure your butter is softened but not melted, and try chilling the dough for 30 minutes before baking to help maintain their shape!
