Description
This BEST Chocolate Chip Cookie recipe yields soft, chewy, and perfectly golden cookies bursting with semi-sweet chocolate chips. Featuring a simple combination of melted butter and sugars, these cookies require chilling to develop their rich flavor and ideal texture. Perfect for cookie lovers of all ages, this classic treat is easy to prepare and customizable with your favorite chocolate chips or nuts.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (66g) granulated sugar
- 1/2 cup (104g) packed light brown sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
- 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)
Instructions
- Mix Butter and Sugars: Place melted butter in the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl if using a hand mixer. Add granulated sugar and brown sugar. Mix on low speed until smooth and combined.
- Add Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture and mix on medium speed until fully incorporated and the batter is smooth.
- Combine Dry Ingredients: Mix in baking soda and salt thoroughly. Then slowly add the all-purpose flour and mix just until the dough comes together smoothly. Scrape down the sides of the bowl to ensure even mixing.
- Fold in Chocolate Chips: Gradually add the chocolate chips while mixing slowly until evenly distributed throughout the dough.
- Chill the Dough: Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2-tablespoon-sized balls of dough onto the sheet. Cover with plastic wrap and chill the dough for at least 2 hours to develop flavor and improve texture.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a second cookie sheet with parchment paper or a silicone baking mat.
- Shape and Bake Cookies: Remove dough from the refrigerator. Place chilled dough balls on the prepared cookie sheet spaced about 2 inches apart. Bake for 11 to 15 minutes until edges are lightly golden and tops are no longer glossy.
- Cool Cookies: Allow cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set and enhances chewiness.
Notes
- Makes approximately 22-24 cookies using 2-tablespoon dough portions. Using 1-tablespoon dough balls yields about 36 cookies.
- Double or triple the recipe to bake more cookies at once.
- Freeze baked cookies in an airtight container for up to two months to maintain freshness.
- Freeze cookie dough balls in a single layer; once frozen, transfer to airtight bags or containers. Bake directly from frozen, allowing them to thaw on the cookie sheet during oven preheating.
- If cookies do not flatten adequately during baking, gently press them with your palm before or during baking to encourage spreading.
- Experiment with white chocolate chips, a mix of semi-sweet and milk chocolate chips, butterscotch chips, peanut butter chips, or add nuts while keeping total add-ins around 1 ½ cups.
- For smaller 1-tablespoon dough balls, reduce baking time to 8-12 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 83mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
