These chocolate chip cookies are soft, warm, and full of gooey chocolate goodness! They’re super easy to make and smell amazing while baking—perfect for any sweet tooth!
Honestly, can you ever go wrong with fresh cookies? I love baking a batch and sharing them with friends. Or, you know, keeping them all for myself. No judgment here! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps control the salt levels in your cookies. If you’re out, you can use margarine or a dairy-free butter option. Just be mindful of how it may change the flavor slightly.
Sugars: A mix of granulated and brown sugar gives depth to the cookies. If you prefer a chewier cookie, use more brown sugar. You can also replace some of the brown sugar with coconut sugar for a healthier twist!
Vanilla Extract: Pure vanilla makes a big difference, but if you don’t have any, imitation vanilla works too. For a fun flavor kick, consider adding a hint of almond extract instead.
Flour: All-purpose flour is the go-to here. If you’re gluten-free, a 1:1 gluten-free flour blend can substitute, but be cautious with the baking times.
Chocolate Chips: Semisweet chocolate chips are classic, but you can use milk chocolate or even dark chocolate if you like a richer taste. Nuts can also be a delightful addition!
How Do I Get Cookies That Are Perfectly Soft and Chewy?
The key to achieving that soft and chewy texture lies in how you handle the dough and the baking time. Here are my tips:
- Don’t overmix the dough once you add the dry ingredients. Just mix until combined!
- Chilling the dough for about 30 minutes before baking helps maintain the shape and texture. It prevents spreading too much.
- Bake until the edges are just golden while the center looks underbaked. They’ll firm up as they cool.
- Let them rest on the baking sheet for a few minutes before moving them. This helps the bottom remain soft.
By following these tips, you’ll get cookies that are wonderfully soft in the middle, crispy around the edges—just how we like them!
Classic Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Chip Layer:
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
This chocolate chip cookie recipe will take about 15 minutes to prepare, plus 9-11 minutes to bake. Allow an additional 5 minutes for cooling on the baking sheet before transferring the cookies to a wire rack. In total, you’re looking at about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, line a couple of baking sheets with parchment paper or a silicone mat to keep your cookies from sticking.
2. Cream the Butters and Sugars:
In a large bowl, grab a sturdy wooden spoon or a hand mixer. Cream together the softened unsalted butter, granulated sugar, and brown sugar until everything is smooth and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing until they’re fully incorporated before adding the next. Once both eggs are in, stir in the vanilla extract for that delightful flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure everything is evenly distributed when you mix it into the wet ingredients.
5. Combine and Fold in Chocolate Chips:
Gently add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix! Finally, fold in the semisweet chocolate chips until they’re evenly scattered throughout the dough.
6. Scoop and Bake:
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
7. Bake to Perfection:
Place the cookies in your preheated oven and bake for 9-11 minutes. You want the edges to be a lovely golden brown while the centers should still look a bit soft. Trust me, they’ll set perfectly as they cool!
8. Cool and Enjoy:
Once out of the oven, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This way, they stabilize while still warm and gooey! Enjoy your cookies warm, or store them in an airtight container when they’re completely cooled.
These cookies are a true delight with a perfectly crisp edge and a chewy center packed with chocolate chips. Enjoy with a glass of milk or as a sweet treat anytime! 🍪
Can I Use Margarine Instead of Butter?
Absolutely! Margarine can be a suitable substitute for unsalted butter. Just ensure you’re using a stick version for the best consistency, and avoid ones that are too soft or spreadable!
How Do I Make My Cookies Chewier?
To achieve that chewy texture, consider using more brown sugar than granulated sugar. Additionally, letting the dough chill for about 30 minutes before baking can help as well!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the cookie dough balls onto a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag. When you’re ready to bake, simply add a minute or two to the baking time without needing to thaw!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay soft, you can add a slice of bread to the container—which helps keep the cookies moist!
