These chocolate chip cookies are warm, chewy, and packed with sweet chocolate goodness. They are the ultimate treat to satisfy your sweet tooth!
Making these cookies always brings back memories of my childhood kitchen. I can’t resist taking a few extra bites straight from the cookie sheet! 🍪
I love how quick and fun they are to whip up. Just mix, scoop, and bake for a delicious batch in no time. Perfect for sharing… or keeping all to myself!😉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives cookies a rich flavor and tender texture. If you prefer, you can substitute with an equal amount of coconut oil or a plant-based butter for a dairy-free version.
Sugars: Using both granulated and brown sugar creates the perfect balance of crisp edges and chewy centers. If you don’t have brown sugar, you can use more granulated sugar with a bit of molasses (1 tablespoon per cup). It adds a nice flavor!
All-Purpose Flour: The backbone of the cookie, it provides structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve had good results with those!
Chocolate Chips: Semi-sweet chips are classic, but you can mix in dark, milk, or even white chocolate chips. Chopped chocolate bars are also a great choice for a gourmet touch!
How Can I Ensure My Cookies Are Chewy and Soft?
The trick to chewy chocolate chip cookies starts with the mixing method and baking time. Here’s how to get it right:
- Beat the butter and sugars until fluffy but not too long—this keeps them tender.
- Add eggs one at a time to maintain the structure. Don’t overmix after adding flour; just stir until combined.
- Remove cookies from the oven when edges are golden. The centers might look underbaked, but they’ll firm up as they cool!
Cooling on the baking sheet allows the cookies to set perfectly. Enjoy your baking!
Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to bake, making the total time around 25 minutes. You’ll end up with about 24 delicious cookies that are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is the perfect temperature for baking the cookies evenly. Line your baking sheets with parchment paper to help prevent sticking and make cleanup easier.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and packed brown sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This step adds air to your cookies, making them nice and soft.
3. Add Eggs and Vanilla:
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Then stir in the vanilla extract for that delicious classic flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the baking soda and salt in the flour so your cookies rise perfectly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture, stirring gently until just combined. Be careful not to overmix; you want the dough to be just blended.
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed throughout the cookie dough. Yum!
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them about 2 inches apart—they will spread as they bake!
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 9 to 11 minutes. Look for golden edges while the centers should still look a bit soft. This keeps them chewy!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set up nicely before transferring to a wire rack to cool completely.
10. Enjoy:
Your warm, chewy chocolate chip cookies are now ready to enjoy! Pair them with a cold glass of milk for a classic treat.
This recipe yields deliciously soft and chewy chocolate chip cookies with plenty of chocolate chips bursting from the surfaces! Enjoy every bite!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter, but it might slightly alter the flavor and texture. Make sure to use the stick variety, as it has a similar fat content to butter.
How Can I Make My Cookies Chewy?
For chewier cookies, ensure you don’t overmix the dough after adding the flour. Remove them from the oven when they’re slightly underbaked in the center, as they will continue to cook while cooling.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the raw cookie dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
What Should I Do If My Cookies Turned Out Flat?
If your cookies are flat, it could be due to too much butter or not enough flour. Make sure to measure accurately, and consider chilling the dough for at least 30 minutes before baking to help them hold their shape.
