If you’re craving a Chocolate Chip Cookie Recipe you’re not alone. Whether you’re a seasoned baker or you still think preheating the oven is optional, this recipe is simple, delicious, and (mostly) foolproof. Just follow along, and before you know it, you’ll be pulling warm, gooey, chocolatey goodness out of the oven. And hey, if things don’t go perfectly, at least you’ll have some funny stories to share at your next cookie-less gathering!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Electric Mixer or Whisk
- Spatula
- Baking Sheet (Cookie Sheet)
- Cooling Rack
- Oven Mitts
Ingredients You’ll Need:
- 1 cup (2 sticks) of unsalted butter, softened (not melted! If you accidentally melt it, don’t panic—just pop it in the fridge for a bit.)
- ¾ cup granulated sugar (the sweet stuff that dentists love)
- ¾ cup packed brown sugar (adds a bit of chewiness, plus it smells amazing)
- 1 teaspoon vanilla extract (not to be confused with that bottle of rum in your pantry)
- 2 large eggs (if they’re small, just… use two anyway, it’ll be fine)
- 2 ¼ cups all-purpose flour (the flour that does it all!)
- 1 teaspoon baking soda (this makes the cookies puff up—science is delicious)
- ½ teaspoon salt (to balance the sweetness; trust me, it’s important)
- 2 cups chocolate chips (or more if you’re feeling extra)
Let’s Get Baking!
Step 1: Preheat your oven.
Set it to 375°F (190°C). This gives your oven time to warm up while you work your cookie magic. Pro tip: Make sure there’s nothing weird in there before turning it on. We’ve all been surprised by a forgotten pizza box…
Step 2: Mix the Wet Ingredients.
In a large basin, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. You’re looking for a smooth, fluffy consistency here. If you’re doing this by hand, expect to put in some effort, but think of it as a short workout. Cookies and toned arms? Win-win.
Step 3: Add Eggs.
Crack in your eggs one at a time, mixing well after each. Don’t panic if a little shell sneaks in. Consider it an extra challenge to fish it out (and hope no one notices later).
Step 4: Dry Ingredients Party.
In a separate basin, mix together the flour, baking soda, and salt. Slowly add the dry mix to the wet components, stirring until well blended. It’s starting to resemble cookie dough now; try not to eat it all raw.
Step 5: Chocolate Chips!
Now for the best part: the chocolate chips. Gently fold them into your dough. Don’t measure too precisely; “two cups” is more of a suggestion.
Step 6: Scoop and Place.
Place rounded tablespoons of dough on an ungreased baking sheet. Leave some space between them, or you’ll wind up with a single enormous mega-cookie. (Not the worst thing that could happen, but remember, we’re going for individual cookies here.)
Step 7: Bake!
Pop your cookie sheet in the oven and bake for 9 to 11 minutes. Keep an eye on them—they should be golden brown around the edges but still soft in the center. If you’re impatient like me, you’ll want to grab one the moment they come out. But be warned: molten chocolate burns like lava!
Step 8: Cool (Kind Of).
Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely. Or eat them immediately while juggling them between your fingers because they’re too hot. We’ve all been there.
The Best Chocolate Chip Cookie Recipe: Easy, Chewy, and Delicious
Ingredients
Equipment
Method
- Set it to 375°F (190°C). This gives your oven time to warm up while you work your cookie magic. Pro tip: Make sure there’s nothing weird in there before turning it on. We’ve all been surprised by a forgotten pizza box…
- In a large basin, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. You’re looking for a smooth, fluffy consistency here. If you’re doing this by hand, expect to put in some effort, but think of it as a short workout. Cookies and toned arms? Win-win.
- Crack in your eggs one at a time, mixing well after each. Don’t panic if a little shell sneaks in. Consider it an extra challenge to fish it out (and hope no one notices later).
- In a separate basin, mix together the flour, baking soda, and salt. Slowly add the dry mix to the wet components, stirring until well blended. It’s starting to resemble cookie dough now; try not to eat it all raw.
- Now for the best part: the chocolate chips. Gently fold them into your dough. Don’t measure too precisely; “two cups” is more of a suggestion.
- Place rounded tablespoons of dough on an ungreased baking sheet. Leave some space between them, or you’ll wind up with a single enormous mega-cookie. (Not the worst thing that could happen, but remember, we’re going for individual cookies here.)
- Pop your cookie sheet in the oven and bake for 9 to 11 minutes. Keep an eye on them—they should be golden brown around the edges but still soft in the center. If you’re impatient like me, you’ll want to grab one the moment they come out. But be warned: molten chocolate burns like lava!
- Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely. Or eat them immediately while juggling them between your fingers because they’re too hot. We’ve all been there.
A Few Bonus Tips:
- For chewier cookies, use more brown sugar and less granulated sugar. Trust me on this—chewy is king.
- Don’t overbake them! They might look a little underdone when you pull them out, but they’ll firm up as they cool. Better soft than turning your cookie into a brick.
- Feeling fancy? Throw in some sea salt on top before baking. It’ll make you feel like a gourmet chef.
The Final Verdict:
Congratulations! You’ve just baked a batch of amazing chocolate chip cookie recipes. Whether you’re eating them all yourself (we won’t judge) or sharing with friends, one thing’s for sure: these cookies will disappear faster than you can say, “I only had one.”
Now go grab a cold glass of milk, and dunk, and enjoy!
Conclusion:
There you have it—the classic chocolate chip cookie recipe that’s simple enough for beginners but delicious enough to impress even the most discerning cookie connoisseurs. Whether you followed the recipe to the letter or got a little creative (more chocolate chips, anyone?), the result is bound to be a crowd-pleaser. So, next time you’re in the mood for some homemade comfort, you’ll know exactly how to whip up a batch of these sweet, chewy delights. Just be prepared: once your friends and family get a taste, you’ll be making these cookies on demand!
Happy baking, and remember—there’s no such thing as too many chocolate chips! 🍪
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter! Just reduce the added salt in the recipe to about ¼ teaspoon to avoid overly salty cookies.
2. How do I make my cookies chewier?
For chewier cookies, try using more brown sugar than granulated sugar. You can also slightly underbake them, as they’ll continue to firm up as they cool.
3. Can I freeze the cookie dough?
Absolutely! Scoop the dough into individual portions and freeze on a baking sheet. Once frozen, transfer to a ziplock bag. When you’re ready to bake, just pop them in the oven—no need to thaw!
4. What if my cookies spread too much?
This can happen if the butter is too warm. Try chilling your dough for 30 minutes before baking. Also, make sure you’re not overmixing the dough, as this can cause spreading too
5. Can I substitute chocolate chips with something else?
Yes! Feel free to mix things up with white chocolate chips, peanut butter chips, nuts, or even dried fruits. The cookie base is versatile, so get creative!
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