Chocolate Chip Cookies Recipe

I recently embarked on an adventure to create How To Make The Best Chocolate Chip Cookies. With precise amounts of all-purpose flour, unsalted butter, granulated and brown sugar, and semisweet chocolate chips, every bite promises a perfect blend of texture and indulgence. I am excited to share more details next.

I recently whipped up a batch of Chocolate Chip Cookies that totally blew my mind. I’ve tried making countless variations like Mixed Chocolate Chip Cookies and Jessie’s famous style, but this recipe, which features 2 1/4 cups all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt balances perfectly with 1 cup of unsalted butter, softened to perfection.

The combination of 3/4 cups granulated sugar with 3/4 cups packed brown sugar gives the cookies that unique chewy texture you might remember from making those Overnight Chocolate Chip Cookies. I add in 1 teaspoon of vanilla extract along with 2 large eggs at room temp, and then mix in a generous 2 cups of semisweet chocolate chips.

Sometimes, I even toss in a cup of chopped walnuts if I’m feeling adventurous. This recipe is fun, flavorful and may just become your Best Ever Chocolate Chip Cookies Recipes go-to pick.

Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because it’s super simple and I can almost always trust that it comes out great, even when I’m in a rush. I love how the cookies end up with crispy edges and a soft center that makes every bite feel just right. The amazing smell of melted butter and chocolate fills up my whole kitchen when they’re baking and it reminds me of cozy afternoons at home. Plus, it’s fun to make and I sometimes even throw in extra nuts or tweak things around to make the cookies feel more like my own special creation.

Ingredients

• All-purpose flour offers carbohydrates and structure for cookies; it’s essential for body texture.
• Unsalted butter adds rich flavor and moisture, lending a smooth texture and indulgent taste.
• Granulated and brown sugars impart sweetness and smooth caramelized notes with every bite.
• Eggs provide protein and act as binders, resulting in soft, cohesive cookie dough.
• Chocolate chips bring bursts of sweet cocoa flavor that melt delightfully in the mouth.
• Chopped walnuts or pecans provide crunch, healthy fats and extra protein if used.
• Baking soda and salt balance flavors and help cookies rise, ensuring perfect texture.

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, at room temp
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts or pecans (optional)

How to Make this

1. Preheat your oven to 375°F.

2. In a large bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.

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

4. Add 2 large eggs (at room temp) and 1 teaspoon vanilla extract to the butter mixture and mix until well combined.

5. Slowly add the dry ingredients to the wet mixture and stir until just combined.

6. Fold in 2 cups semisweet chocolate chips and 1 cup chopped walnuts or pecans if you like nuts.

7. Drop rounded tablespoons of dough onto an ungreased baking sheet, spacing them about 2 inches apart.

8. Bake for about 10 minutes or until the edges start to turn golden brown.

9. Let the cookies rest on the baking sheet for a couple minutes before transferring them to a wire rack to cool.

10. Enjoy your yummy chocolate chip cookies warm with a glass of milk.

Equipment Needed

1. Oven for preheating at 375°F
2. A large mixing bowl for sifting and mixing the dry ingredients
3. A separate bowl for beating together the butter, sugars, eggs, and vanilla
4. An electric mixer or a whisk to mix and beat the ingredients thoroughly
5. Measuring cups and spoons for accurate ingredient measurements
6. A sifter to help combine the dry ingredients with the correct texture
7. A spatula or wooden spoon for folding in the chocolate chips and nuts
8. An ungreased baking sheet to drop the cookie dough onto
9. A cooling rack to let the cookies cool properly after baking

FAQ

Chocolate Chip Cookies Recipe Substitutions and Variations

• All-purpose flour: You can try using a gluten free all purpose flour blend. It works pretty well but might call for a bit more liquid
• Unsalted butter: If you’re in a pinch, go for salted butter and just cut down on the added salt in the recipe
• Granulated sugar: Some folks like using coconut sugar for a richer flavor, though it might make your cookies a little darker
• Eggs: For an egg-free version, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water for each egg

Pro Tips

1. Chill your cookie dough for about 20-30 minutes before baking it out. It helps the flavors meld together and stops the cookies from spreading out too much in the oven.
2. Be careful not to overmix the dough when you combine the dry and wet ingredients. Overmixing can make the cookies tough and not as chewy as you want them to be.
3. Make sure your butter is soft but not melted completely. Too soft kinda makes the dough greasy and will make your cookies lose their shape.
4. If you’re putting nuts in your cookies, try not to chop them too finely. Keeping bigger pieces gives a better texture and crunch when you bite into them.