Classic Chocolate Chip Cookies Recipe

I just made these chocolate chip cookies that are sooo yummy, a little imperfect cuz who doesnt appreciate a bit of chaos in the kitchen, and honestly the mix of buttery sweetness with a mountain of chocolate chips makes every bite a legit adventure.

I love making classic chocolate chip cookies cause they use a blend of quality flour with a pinch of salt and baking soda, softened unsalted butter balanced with granulated and brown sugars, plus eggs and vanilla for a rich dough. The semisweet chocolate chips give it a caloric punch.

Ingredients

• All-purpose flour provides structure and bulk, mostly carbohydrates and a hint of protein for a sturdy base.
• Baking soda helps cookies rise so they get a soft and light texture when baking.
• Salt boosts flavor and balances out the sweetness making every bite taste just right.
• Unsalted butter adds richness and moisture while lending a smooth, tender feel to the dough.
• Granulated sugar brings crispness and sweetness that makes the cookies extra yummy.
• Brown sugar keeps cookies moist and gives a subtle molasses flavor that is super inviting.
• Semisweet chocolate chips burst with a sweet, chocolaty goodness in every bite.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a couple of baking sheets with parchment paper.

2. In a medium bowl, mix together 2 1/4 cups of all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt and set it aside.

3. In a large bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until its creamy.

4. Add in 1 teaspoon vanilla extract to the butter mixture and then crack in 2 large eggs, one at a time, stirring well after each.

5. Gradually add the flour mixture into the wet ingredients, stirring until just combined; try not to over mix.

6. Fold in 2 cups semisweet chocolate chips until they are evenly distributed in the dough.

7. Drop rounded tablespoons of the dough onto the prepared baking sheets, placing them about 2 inches apart.

8. Bake for 9 to 11 minutes until the edges start turning light golden; the centers might look a little soft but that is ok.

9. Remove the cookies from the oven and let them cool on the sheet for a couple of minutes before transferring them to a wire rack.

10. Enjoy your fresh, homemade classic chocolate chip cookies with a cold glass of milk or as is.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer (or hand mixer)
7. Measuring cups and spoons
8. Tablespoon or cookie scoop
9. Cooling or wire rack

FAQ

• Q: What kind of flour should I use for these cookies?
  A: You should stick with all-purpose flour since it gives the cookies a perfect balance of chewiness and crispiness.
• Q: Why do we use both granulated and brown sugar?
  A: Using both sugars adds a mix of crunch and moisture to the cookies which makes them taste even better.
• Q: What happens if I use melted butter instead of softened?
  A: Melted butter can make the cookies spread too much while softened butter creates a better structure so its a must for these classic chips.
• Q: Can I swap semisweet chocolate chips with milk chocolate?
  A: Sure, you can change it up if you like a sweeter cookie, but semisweet chips are classic because they balance the sweetness.
• Q: Is it safe to double the recipe for a party?
  A: Yes, you definitely can double the recipe, just be careful with mixing and baking in batches so they all bake evenly.

Classic Chocolate Chip Cookies Recipe Substitutions and Variations

• All-purpose flour: you can try blending in a bit of whole wheat flour (about 80% all-purpose to 20% whole wheat) for a slightly nuttier cookie.
• Baking soda: if you don’t have baking soda, use 1 teaspoon of baking powder instead but be aware that the texture might come out a bit different.
• Unsalted butter: feel free to use salted butter instead, just cut the added salt in the recipe by around 1/4 teaspoon.
• Granulated sugar: sometimes you can swap granulated for coconut sugar in equal amounts if you want a different flavor vibe.
• Semisweet chocolate chips: you can substitute these with dark chocolate chips or even chopped bittersweet chocolate if thats what you have nearby.

Pro Tips

1. Try chilling your cookie dough for about 20-30 minutes before scooping it out. This helps the flavors meld together and stops the cookies from spreading too much in the oven
2. When measure your flour, do it by spooning it into your cup and then leveling it off instead of scooping straight out. Trust me, it makes a big diffence in getting the right texture
3. Keep a close eye on the cookies once they’re in the oven. I like pulling them out at the lower end of the time range since the centers keep soft and chewy when they cool down
4. Make sure your butter is soft but not too melty. If it’s too soft it can ruin the cookie’s structure, so take it out of the fridge a little earlier than you might think
5. If you wanna mix it up, swap out some semisweet chocolate chips for a mix of milk chocolate and dark chocolate chips. It adds a cool mix of flavors without complicating the recipe too much