Easy Chocolate Chip Cookies Recipe

Introduction

These easy chocolate chip cookies are a classic treat that everyone loves. Crispy around the edges and soft in the center, they are perfect for any occasion or just a simple homemade snack.

Ingredients

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (340g) semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth, about 2 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Step 5: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Step 6: Gently fold in the chocolate chips with a spatula until evenly distributed.
7. Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 9 to 11 minutes, until the edges are golden brown and centers are set but soft. For chewier cookies, bake closer to 9 minutes.
9. Step 9: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, use browned butter instead of softened butter.
• Swap semisweet chocolate chips for dark or milk chocolate chips based on your preference.
• Add chopped nuts like walnuts or pecans for extra texture.
• Chill the dough for 30 minutes before baking to prevent spreading and intensify flavors.
• Use a cookie scoop for evenly sized cookies that bake uniformly.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to ¼ teaspoon to avoid an overly salty cookie.

How can I make my cookies chewier?

Use slightly more brown sugar than white sugar, bake for a shorter time, and avoid overbaking. Also, chilling the dough helps maintain a chewy texture.

Easy Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 116 reviews

• Author: Rafael
• Total Time: 26 minutes
• Yield: Approximately 36 cookies 1x

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Description

This classic Easy Chocolate Chip Cookies recipe features a perfect blend of chewy and crispy textures with rich semisweet chocolate chips. Designed for simplicity, these cookies bake quickly in the oven and are ideal for any occasion, delivering a comforting homemade treat everyone will love.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Add-ins

• 2 cups (340g) semisweet chocolate chips

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Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined; set aside to keep the dry ingredients ready for incorporation.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar using a hand or stand mixer for about 2 minutes until the mixture is creamy and smooth, creating a fluffy base for the cookies.
4. Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to enhance the flavor.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed to avoid toughening the dough. Stop mixing as soon as the flour disappears to maintain tender cookies.
6. Fold in Chocolate Chips: Using a spatula, gently fold the semisweet chocolate chips into the dough, distributing them evenly across the mixture for consistent chocolate throughout.
7. Portion Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers look set but still soft. For chewier cookies, aim for the shorter baking time.
9. Cool: Let the cookies cool on the baking sheet for 2 minutes to firm up slightly before transferring them to a wire rack to cool completely for the best texture.

Notes

• For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
• Make sure the butter is softened but not melted for proper creaming and texture.
• You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
• Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
• Chilling the dough for 30 minutes before baking can help prevent excessive spreading.

• Prep Time: 15 minutes
• Cook Time: 9-11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate chip cookies, easy cookie recipe, homemade cookies, classic cookies, baking cookies