Hamdi Saidani This Chocolate Chip Cookies recipe is a chewy and soft treat, which is made with brown sugar and semisweet chocolate chips. It’s a classic, foolproof recipe, ready in about 30 minutes.
Chocolate Chip Cookies Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
How To Make Chocolate Chip Cookies
- Prep the oven and mix wet ingredients: Preheat the oven to 375°F. Line two baking sheets with parchment paper. Melt the butter in a microwave-safe bowl or a small saucepan and let it cool slightly. In a large bowl, whisk the sugars, eggs, melted butter, and vanilla until smooth.
- Combine the batter: In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Be careful not to overmix. Stir in the chocolate chips.
- Scoop and bake: Scoop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. For a more uniform shape, you can roll the dough into balls.
- Bake and cool: Bake for 12 to 16 minutes, until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them with a spatula to a wire rack to cool completely.
Recipe Tips
- How to get perfectly chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when the edges are set and golden, but the centers still look slightly soft and underdone. They will continue to set on the hot baking sheet.
- Can I use a different kind of chocolate? Absolutely. Chocolate chunks will create delicious molten pockets of chocolate. You can also use milk chocolate, dark chocolate, or even white chocolate chips.
- Why use melted butter? Using melted butter (instead of creaming softened butter) is a key technique that results in a chewier, denser cookie with a richer flavor.
- Can I chill the dough? Yes. For an even deeper, more caramel-like flavor and a thicker cookie that spreads less, you can chill the dough in the refrigerator for at least an hour, or up to 24 hours, before baking.
What To Serve With Chocolate Chip Cookies
A warm, fresh-from-the-oven chocolate chip cookie is a perfect treat.
- A tall glass of cold milk
- A scoop of vanilla bean ice cream for a classic cookie sundae
- A cup of hot coffee or tea
How To Store Chocolate Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Freeze: You can freeze the unbaked cookie dough balls. Place them on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Chocolate Chip Cookies Nutrition Facts
- Serving Size: 1 cookie
- Calories: 180 kcal
- Fat: 9g
- Carbohydrates: 24g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my cookies spread out too much?
This can happen if your butter was too warm when you mixed the dough, or if your oven wasn’t fully preheated. Chilling the dough before baking is the best way to prevent excess spreading.
Can I make these without a stand mixer?
Yes, this recipe is perfect for making by hand. You just need a couple of bowls, a whisk, and a wooden spoon or spatula.
Can I make these gluten-free?
You can try substituting the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different.
Try More Recipes:
Chocolate Chip Cookies Recipe
Description
The ultimate classic cookie, perfectly chewy in the center with crisp edges and loaded with semisweet chocolate chips.
Ingredients
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 12 to 16 minutes, until the edges are golden and the centers are still soft.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
- Do not overmix the dough once the flour is added; this is key to a tender cookie.
- For a chewier cookie, slightly underbake them.
- This recipe is a fantastic base; feel free to add a cup of chopped nuts like walnuts or pecans.
- For perfectly round cookies, roll the scooped dough into balls before baking.
Chocolate Chip Cookies Recipe
