Chocolate Chip Cookies
These cookies have balanced sweetness, crisp edges, soft centers, and plenty of melty chocolate. A classic treat everyone loves.
Servings: 30 cookies
Ingredients:
- 1 cup butter, 2 sticks, softened
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla extract, or 1 tsp vanilla powder
- 3 cups flour, spooned and leveled
- 1 tsp baking soda
- ¼ tsp salt, if using unsalted butter → use ½ tsp salt
- 1 cup chocolate chips, reserve a few for topping
Method:
Start Cooking- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and white sugar with a hand mixer for about 3 minutes, until pale and fluffy.
- Add the eggs and vanilla. Mix until smooth and fully combined.
- Stop using the mixer. Add the flour, baking soda, and salt. Stir gently with a spatula or wooden spoon until just combined.
- Fold in most of the chocolate chips, reserving a few to press on top of each cookie if desired.
- Roll the dough into 1½-inch balls (about 1 tablespoon each) and place them 2 inches apart on the baking sheet. Press a few of the reserved chocolate chips onto the top of each ball.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Optional bakery technique (the “cookie scoot”): Immediately after removing from the oven, place a round glass over each cookie and gently move it in a circular motion to create perfectly round cookies.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
- Cookie scoop medium, optional but recommended
Notes:
From the kitchen
- Butter should be soft, not melted. Press it with your finger, if it leaves a dent but still holds its shape, it’s ready.
- Mix the flour just until combined. Overmixing can make cookies dense instead of tender.
- If the dough feels sticky, chill it in the refrigerator for 20–30 minutes before shaping.
- Cookies may look pale on top when done. Check the edges and bottoms, which should be lightly golden.
- For perfectly round cookies, use the cookie scoot technique immediately after baking.
- If you only have one baking tray, bake in batches, letting the tray cool slightly between rounds.
- Cookies are done when the edges are lightly golden and the centers still look soft. They will continue to firm up as they cool.
- 1 tbsp dough → about 30 cookies → bake 10-12 minutes.
- 2 tbsp dough → about 15–18 cookies → bake 12–15 minutes.
- 3 tbsp dough (large bakery-style) → about 10–12 cookies → bake 15-18 minutes.
- Extra Sweet American Bakery Style: For a sweeter, classic American-style cookie, increase the sugar to 2 cups total (1 cup white sugar and 1 cup brown sugar) and add 2 cups chocolate chips instead of 1 cup. These cookies will spread more and develop deeper caramelized edges.
- Double Chocolate: Replace ¼ cup flour with cocoa powder and use chocolate chunks.
- Nutty: Add ½ cup chopped walnuts or pecans.
- Sea Salt Finish: Sprinkle a few flakes of sea salt on top after baking.
- Chunky Style: Use chopped chocolate bars instead of chips.
- Coconut Twist: Replace ¼ cup flour with shredded coconut.
- Serve warm with a glass of milk, coffee, or tea.
- They’re perfect for sharing, packing in lunchboxes, or enjoying as a simple homemade treat.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, place a slice of white bread in the container; the cookies absorb moisture from the bread and stay soft.
- Roll the dough into balls and place them on a parchment-lined baking sheet.
- Freeze until solid, then transfer to a freezer bag or airtight container.
- The dough can be frozen for up to 3 months.
- Bake straight from frozen, adding 1–2 extra minutes to the baking time
- Let cookies cool completely, then layer them in an airtight container with parchment paper between layers.
- Freeze for up to 3 months.
- Thaw at room temperature or warm briefly in the oven before serving.
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Nutrition:
Calories: 155 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 27 mg | Sodium: 94 mg | Potassium: 42 mg | Fiber: 0.3 g | Sugar: 9 g | Vitamin A: 205 IU | Vitamin C: 0.001 mg | Calcium: 13 mg | Iron: 1 mg
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Chocolate chips
WHY WE LOVE IT
They melt into little pockets of sweetness throughout the cookie, creating that classic contrast between buttery dough and rich chocolate.
A LITTLE STORY
Chocolate chips became famous in the 1930s when Ruth Wakefield added chopped chocolate to cookie dough at the Toll House Inn in Massachusetts. The chocolate softened but didn’t fully melt, creating the first chocolate chip cookies that quickly became an American classic.
DID YOU KNOW?
Chocolate chips were originally created specifically for cookies. Before they existed, bakers chopped chocolate bars into pieces. Today you can find many varieties, from mini chips to large chunks, each giving cookies a slightly different texture and chocolate distribution.