Chocolate Chip Cookies
Indulge in the timeless delight of homemade Chocolate Chip Cookies, where each bite offers a perfect balance of soft, chewy texture and rich chocolate flavor. These cookies are irresistibly moist and brimming with semi-sweet chocolate chips, making them a true crowd-pleaser.
With no chilling required, this recipe promises speed and simplicity without sacrificing taste. The combination of brown and granulated sugars ensures a caramel-like richness, while the straightforward preparation guarantees that anyone, from beginners to seasoned bakers, can achieve cookie perfection.
In just a few easy steps, you’ll be savoring warm, fresh cookies straight from the oven. Whether enjoyed alone or shared with loved ones, these Chocolate Chip Cookies are destined to become a cherished favorite in any home.
Chocolate Chip Cookies Ingredients
Unsalted Butter: The creamy foundation that brings richness and moisture, creating that melt-in-your-mouth texture.
Granulated Sugar: This sweetener adds a delightful crispness to the edges while balancing the overall flavor.
Light Brown Sugar: Packed with molasses, it imparts a subtle caramel flavor and enhances the cookies’ chewiness.
Eggs: Essential for binding, they add structure and contribute to the cookies’ tender crumb.
Vanilla Extract: A key flavor enhancer that rounds out the sweetness with its warm, aromatic notes.
All-Purpose Flour: The backbone of the dough, providing stability and the perfect base for your cookie creation.
Baking Soda: This leavening agent ensures the cookies rise beautifully, creating that ideal soft, chewy texture.
Semi-Sweet Chocolate Chips: The star ingredient, offering bursts of rich chocolate flavor that make every bite irresistible.
Enhancing Your Chocolate Chip Cookies Recipe
Chocolate chip cookies are a beloved treat that never goes out of style. With their soft, moist texture and delightful bursts of chocolate, they’re sure to be a hit. To elevate your baking experience, here are some helpful recipe tips, serving suggestions, and answers to frequently asked questions.
Recipe Tips
- Proper Flour Measurement: Accurate measurement of flour is crucial for achieving the perfect cookie texture. Always fluff the flour before spooning it into the measuring cup, then level it off with a straight edge. Avoid scooping directly from the container, as this can compact the flour and lead to dense cookies.
- Egg Temperature Matters: Using room temperature eggs helps to create a smoother batter that combines better with the other ingredients. To quickly bring cold eggs to room temperature, place them in a bowl of warm water for about 10 minutes before using.
- Underbake for Softness: For soft, chewy cookies, aim to underbake slightly. The cookies will continue to cook on the baking sheet after being removed from the oven. Look for a golden edge while keeping the center slightly under-baked for that ideal texture.
What to Serve with Chocolate Chip Cookies
- Milk: The classic pairing for chocolate chip cookies is a cold glass of milk. The creamy richness of milk complements the sweet, chocolatey flavors perfectly, making each bite even more delightful.
- Ice Cream: Turn your cookies into a decadent dessert sandwich by adding a scoop of vanilla or chocolate ice cream between two cookies. This not only enhances the flavor but also adds a delightful texture contrast.
- Fresh Berries: For a refreshing contrast, serve your cookies with fresh berries, such as strawberries or raspberries. Their natural tartness balances the sweetness of the cookies and adds a pop of color to your dessert table.
FAQ
- Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may slightly alter the flavor balance. If you do, consider reducing or omitting the added salt in the recipe. - How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. - Can I freeze the cookie dough?
Absolutely! You can freeze the unbaked cookie dough. Portion the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time. - Why did my cookies turn out flat?
Flat cookies can result from too much flour or not enough leavening agent. Make sure to measure the flour correctly and ensure your baking soda is fresh for the best results.
Chocolate Chip Cookies
Ingredients
- Unsalted Butter: 1 cup 16 tablespoons, softened
- Granulated Sugar: 1/2 cup
- Light Brown Sugar: 1 cup tightly packed
- Large Eggs: 2 at room temperature
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 3 cups measured accurately*
- Baking Soda: 1 teaspoon sifted
- Salt: 1 teaspoon
- Semi-Sweet Chocolate Chips: 2 cups 12 ounces, divided with 1/4 cup reserved for topping
Instructions
- Begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a Silpat liner. In the bowl of a stand mixer equipped with a paddle attachment, combine the softened butter, packed brown sugar, and granulated sugar. Beat the mixture on medium to high speed for approximately five minutes until it becomes light and creamy, ensuring to scrape down the sides of the bowl as necessary.
- Next, incorporate the eggs, adding them one at a time while beating well after each addition. Scrape down the bowl as needed, and then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, salt, and baking soda, ensuring the baking soda is sifted to prevent lumps. Gradually add the flour mixture to the creamed butter in thirds, mixing thoroughly with each addition. Once combined, gently fold in the semi-sweet chocolate chips.
- Using an ice cream scoop, portion out even balls of dough (approximately 3 tablespoons each) and place them onto the prepared baking sheet, spacing them about two inches apart. This recipe yields approximately 26 cookies, which can be arranged across three cookie sheets. Lightly roll the dough balls in your hands, then sprinkle the tops with the reserved chocolate chips. You can either bake immediately or cover and refrigerate until you’re ready to bake.
- Bake one sheet at a time for 12 to 15 minutes at 350°F, or until the edges are just starting to turn golden while the tops remain slightly under-baked. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
