Introduction
Chocolate chip cookies are an iconic American dessert, beloved for their perfect balance of chewy centers, crispy edges, and rich chocolate chunks. A staple in home baking, these cookies are versatile, easy to make, and ideal for any occasion, from casual snacks to holiday gift boxes. Their simple ingredients and customizable add-ins make them a favorite for bakers of all levels. This recipe delivers classic chocolate chip cookies, adaptable for dietary needs, perfect for sharing or indulging with a glass of milk.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (or chunks)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 tsp sea salt flakes, for sprinkling
Step-by-Step Process
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
- Combine Ingredients: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined (do not overmix). Fold in the chocolate chips and optional nuts with a spatula.
- Shape Cookies: Scoop dough using a medium cookie scoop (about 2 tbsp) or roll into balls. Place 2 inches apart on prepared baking sheets. For thicker cookies, chill the dough for 30 minutes before baking (optional). Sprinkle with optional sea salt flakes for a sweet-salty finish.
- Bake: Bake for 10-12 minutes, or until edges are golden but centers are still soft. Rotate sheets halfway through for even baking. Cookies will firm up as they cool.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with milk or coffee.
Tips for Better Chocolate Chip Cookies
- Use softened butter (not melted) for the best texture; leave at room temperature for 30-60 minutes.
- Measure flour accurately by spooning it into the cup and leveling off to avoid dense cookies.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Chill the dough for 30 minutes to prevent spreading and enhance flavor (optional but recommended).
- Use high-quality chocolate chips or chop a chocolate bar for a richer flavor.
- Slightly underbake for chewy cookies; remove when centers look soft but edges are set.
- Let cookies cool on the sheet briefly to set without becoming too crisp.
- Adjust baking time for size; smaller cookies bake faster (8-10 minutes).
Variations and Customization
- Double Chocolate Chip Cookies: Add 1/4 cup cocoa powder to the flour and use white chocolate chips.
- Nutty Chocolate Chip Cookies: Include 3/4 cup chopped almonds or hazelnuts.
- Gluten-Free Chocolate Chip Cookies: Use a 1:1 gluten-free flour blend.
- Vegan Chocolate Chip Cookies: Replace butter with vegan butter, eggs with 2 flax eggs (2 tbsp flaxseed + 6 tbsp water), and use vegan chocolate chips.
- Oatmeal Chocolate Chip Cookies: Reduce flour to 1 3/4 cups and add 1 cup rolled oats.
- Salted Caramel Chocolate Chip Cookies: Mix in 1/2 cup chopped caramel candies and sprinkle with sea salt.
- Low-Sugar Chocolate Chip Cookies: Reduce granulated and brown sugar to 1/2 cup each and use sugar-free chocolate chips.
- M&M Chocolate Chip Cookies: Swap half the chocolate chips for M&M candies.
Storage and Serving Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temperature.
- Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to baking time.
- Serve warm by reheating in a 300°F oven for 5 minutes or microwaving for 10 seconds.
- Use leftovers in ice cream sandwiches or crumble over yogurt.
- Keep cookies soft by storing them with a slice of bread in the container.
- Avoid leaving exposed to the air to prevent drying out.
- Pair with milk, hot chocolate, or coffee for a classic treat.
Nutritional Information
Based on 12 servings (2 cookies each, without optional add-ins):
- Calories: 340 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 210mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dessert is high in sugar and fat due to butter and chocolate. For dietary needs, try vegan or gluten-free variations. Its small portion size makes it a balanced treat.
Conclusion
This chocolate chip cookie recipe delivers a classic, chewy, and crispy treat that’s perfect for any occasion, from casual snacks to special gatherings. Its easy preparation and rich flavors make it a go-to for home bakers. The melty chocolate and tender texture create a timeless, crowd-pleasing dessert. This recipe is sure to become a favorite, cherished for its simplicity and nostalgic taste.
Chocolate Chip Cookies Recipe: Classic Chewy and Crispy Delight
Classic chocolate chip cookies with chewy centers and crispy edges, ideal for snacks or gifting.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 tsp sea salt flakes
Instructions
- Preheat oven to 375°F; line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt.
- Beat butter, granulated sugar, and brown sugar until fluffy; add eggs and vanilla.
- Mix in dry ingredients until just combined; fold in chocolate chips and optional nuts.
- Scoop 2-tbsp dough balls onto sheets, 2 inches apart; sprinkle with optional sea salt.
- Bake 10-12 minutes until edges are golden. Cool 5 minutes on sheets, then on a rack.
Notes
- Chill dough for thicker cookies.
- Slightly underbake for chewy texture.
- Store in an airtight container.
- Serve with milk or coffee.
