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Best Chocolate Chip Cookie Recipe
Discover the ultimate chocolate chip cookie recipe that promises perfectly chewy, buttery, and deliciously chocolatey cookies every time. This easy-to-follow recipe is a must-have for any cookie lover.
Equipment
- Mixing Bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper
- Measuring Cups and Spoons
- Spatula
- Cookie scoop
Ingredients
- 2 1/4 cups all-purpose flour
- ½ teaspoon baking soda
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour and baking soda. Set aside.
Mix the Wet Ingredients:
- In a large bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
Add the Eggs and Vanilla:
- Add the salt, vanilla extract, and eggs one at a time, mixing well after each addition.
Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the Chocolate Chips:
- Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.
Scoop the Dough:
- Use a cookie scoop or a tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will continue to cook on the baking sheet after being removed from the oven.
Cool the Cookies:
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tips for the Best Chocolate Chip Cookies:
- For a richer flavor, brown the butter before creaming with the sugars.
- Chill the dough for at least 30 minutes to prevent spreading.
- Use a mix of semisweet and milk chocolate chips for a balanced sweetness.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- Dough can be frozen for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.