I know you love a good chocolate chip cookie, and honestly, who doesn’t? There’s just something comforting about a warm, chewy cookie straight from the oven. Today, I’m sharing three of my favorite chocolate chip cookie recipes that I think you’ll really enjoy making at home.
From a reliable classic to options with a little something extra, you’ll find a cookie recipe here that fits your craving. I’ve gathered all the details to make your baking simple and fun.
Jump to Recipe:
Bills Classic Chocolate Chip Cookies
This is my go-to recipe for a perfectly soft and chewy chocolate chip cookie. It’s a simple, reliable classic that everyone always asks me to make.
Key Ingredients & Bills Cookie Tips
- Butter Temperature: Use room temperature butter for easy creaming with sugar. This step helps create a light texture in your cookies.
- Good Chocolate Chips: Using good quality chocolate chips makes a big difference in the final taste. I like using a mix of milk and semi-sweet for a balanced flavor.
What You Need for Bills Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (12 oz) chocolate chips
⏱️ Time: 25 mins🍽️ Yields: 2 dozen cookies
How to Make Bills Chocolate Chip Cookies
Step 1: Get Dry Ingredients Ready
In a medium bowl, whisk together the flour, baking soda, and salt. Make sure it’s all mixed well, then set this bowl aside for a moment.
Step 2: Mix Wet Ingredients
In a large mixing bowl, beat the softened butter with both the granulated sugar and brown sugar until the mixture is light and fluffy. Next, add the eggs one at a time, beating well after each. Stir in the vanilla extract.
Step 3: Combine and Bake
Gradually add the dry ingredients to the wet mixture, mixing until they are just combined and no dry streaks remain. Stir in the chocolate chips. Drop rounded spoonfuls of dough onto ungreased baking sheets and bake in a preheated oven (typically 375°F or 190°C) for 9-11 minutes, or until the edges are golden.
📝 Final Note
Let these cookies cool on the baking sheet for a few minutes after taking them out of the oven. This helps them firm up before you move them to a wire rack.
Brown Butter Sourdough Discard Chocolate Chip Cookies
These cookies offer a deeper, more complex taste with nutty brown butter and a hint of tang from sourdough discard. They are definitely a step up from your everyday cookie.
Key Insights for Sourdough Discard Cookies
- Browning Butter Correctly: Brown butter by melting it in a light-colored pan and cooking until it smells nutty and golden bits appear at the bottom. Watch it closely!
- Sourdough Discard Use: You can use unfed sourdough discard straight from your fridge. It adds moisture and a slight fermented note without making the cookies taste sour.
What You Need for Brown Butter Sourdough Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup sourdough discard (unfed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (9 oz) chocolate chips
⏱️ Time: 35 mins (+ chill time)🍽️ Yields: 20 cookies
How to Make Sourdough Discard Chocolate Chip Cookies
Step 1: Brown the Butter
Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter turns golden brown and smells nutty. Pour it into a large bowl and let it cool for about 10-15 minutes.
Step 2: Mix Dough Ingredients
Once the brown butter has cooled a bit, whisk in both brown and granulated sugars, sourdough discard, eggs, and vanilla extract until smooth. In a separate bowl, combine the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Chill and Bake Cookies
Stir in the chocolate chips. Cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 24 hours, to allow the flavors to deepen. Preheat your oven to 375°F (190°C). Scoop rounded spoonfuls onto baking sheets and bake for 10-12 minutes, or until the edges are set and lightly browned.
📝 Final Note
Chilling the dough is an important step for these cookies. It not only helps the flavors blend well but also prevents the cookies from spreading too much while baking, giving you a thicker, chewier result.
