Homemade chocolate chip cookies are a familiar baking project that requires very little planning. You mix a simple dough with standard baking supplies like butter, flour, and sugar. The addition of brown sugar adds moisture and a slight caramel flavor to the finished dough.
The preparation takes about fifteen minutes before the baking sheets go into the oven. You can stir the dough together by hand or use an electric mixer to speed up the process. A short cooling period on a wire rack helps the cookies set up properly.
Why You'll Love This Recipe
- Creaming the butter and sugar creates air pockets that give the cookies a softer texture.
- Parchment paper prevents the bottoms from browning too quickly and stops the dough from sticking.
- Leaving the cookies on the hot baking sheet for three minutes allows the centers to finish cooking gently.
Ingredients You Need
- Butter: Choose unsalted butter so you can control the sodium. It should yield slightly when pressed but not look melted or greasy.
- Brown sugar: Light or dark brown sugar will work. Dark brown sugar will give the cookies a deeper molasses flavor.
- Flour: Standard all-purpose flour provides the right structure. Spoon it into your measuring cup and level it off with a knife.
- Chocolate chips: Semisweet chips are traditional. You can substitute milk chocolate or dark chocolate chunks if you prefer.
- Nuts: Walnuts and pecans add a crunchy texture. Toast them in a dry skillet for a few minutes before chopping for extra flavor.
Exact amounts are in the recipe card below.
How to Make It
Mix the wet ingredients: Start by beating the butter and both sugars together until they form a smooth paste. Add the egg and vanilla extract to the bowl. Mix everything until the liquid is fully incorporated and the color lightens slightly.
Add the dry ingredients: Pour the flour, baking soda, and salt directly into the wet mixture. Blend the dough on a low speed to keep the flour from flying out of the bowl. Stop mixing the moment you no longer see white streaks.
Fold in the chocolate and bake: Stir the chocolate chips and optional nuts in by hand so they distribute evenly. Scoop the dough onto your lined baking sheets. Bake until the edges turn golden, then let them cool briefly before moving them to a rack.
Baking Tips
- Using room temperature butter helps the sugar blend evenly into the dough without leaving lumps.
- Do not overmix the dough after adding the flour. Mixing just until the streaks disappear keeps the baked cookies tender.
- Food safety: Baked goods containing raw eggs should reach an internal temperature of 160°F (71°C) to be safe to eat, which happens naturally as these bake.
Serving Ideas
Serve these cookies with a cold glass of milk or a warm cup of coffee. They also pair well with a scoop of vanilla bean ice cream.
Storing and Freezing
Store the cooled cookies in an airtight container at room temperature for up to five days. You can freeze the baked cookies or the unbaked dough balls in a freezer bag for up to three months. Thaw frozen baked cookies at room temperature, or bake frozen dough balls directly by adding two minutes to the cooking time.
FAQ
Why did my cookies spread so much?
Can I make the dough ahead of time?
How do I keep my cookies soft?
Chocolate Chip Cookies
Softened butter and two types of sugar are mixed with chocolate chips and baked until golden.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (160 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (115 g) chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes. Stop to scrape down the sides of the bowl.
- Add the egg and vanilla extract to the butter mixture. Beat until the wet ingredients are smooth and well combined.
- Add the all-purpose flour, baking soda, and kosher salt. Mix on low speed just until the dry ingredients disappear into the dough.
- Fold in the semisweet chocolate chips and chopped nuts using a sturdy spoon or spatula.
- Scoop the dough into rounded tablespoons and place them onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 11 to 13 minutes, or until the edges are golden brown and the centers look slightly soft.
- Let the cookies rest on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Using room temperature butter helps the sugar blend evenly into the dough without leaving lumps.
- Do not overmix the dough after adding the flour. Mixing just until the streaks disappear keeps the baked cookies tender.
- Food safety: Baked goods containing raw eggs should reach an internal temperature of 160°F (71°C) to be safe to eat, which happens naturally as these bake.
Keywords: chocolate chip cookies, drop cookies, baking, dessert, chocolate
