These chocolate chip cookies are a classic treat made with buttery dough and sweet chocolate chunks. They’re warm, gooey, and perfect for any occasion!
Honestly, there’s nothing like the smell of cookies baking in the oven. I always sneak a bite before they cool—I mean, who can resist a warm cookie? 😋
Making these cookies is super easy! Just mix the ingredients, scoop, and bake. They’re perfect for sharing, but I usually end up keeping most for myself!
Key Ingredients & Substitutions
Flour: All-purpose flour is essential for structure. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose mix. I’ve done this with good results!
Butter: Unsalted butter helps control the salt in the recipe. If you only have salted butter, just reduce the added salt to half a teaspoon. Sometimes I use coconut oil for a dairy-free version!
Sugars: Combining granulated and brown sugar gives a nice balance of flavor and texture. You can swap the brown sugar for coconut sugar for a more caramel-like taste or use a sugar substitute for a lower-calorie option.
Chocolate Chips: Semisweet chips are classic, but feel free to mix it up! Milk chocolate, dark chocolate, or even white chocolate can work—choose according to your taste. I love using a mix of dark and sea salt caramel chips for a fun twist!
How Do You Achieve the Perfect Cookie Texture?
To get that great texture, pay attention to the mixing and baking times. Overmixing can lead to tough cookies, and underbaking will yield a doughy center. So, here are some tips:
- Beat the butter and sugars until light and fluffy—this helps incorporate air for a tender texture.
- When adding flour, mix just until you see the flour disappear; a few lumps are okay!
- Watch the bake time closely. If the edges are golden but the center looks a bit soft, that’s right! They will firm up as they cool.
These few points can make a big difference in how delicious your chocolate chip cookies turn out!
How to Make Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (or chunks)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 9 to 11 minutes of baking. You’ll have warm, gooey cookies ready in under 30 minutes. Perfect for satisfying your sweet tooth quickly!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it heats up, get your baking sheets ready by lining them with parchment paper or greasing them lightly with cooking spray.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This is your dry mixture. Set it aside for now. Mixing these dry ingredients helps them blend well when added to the wet ingredients.
3. Cream Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, brown sugar, and vanilla extract. Use an electric mixer to beat everything together until it becomes creamy and smooth. This usually takes about 2-3 minutes. It’s the perfect time to enjoy the lovely buttery smell!
4. Add the Eggs:
Next, add the eggs one at a time to the butter and sugar mixture. After adding each egg, beat well until it’s fully incorporated. This step adds moistness to your cookies.
5. Combine Wet and Dry Mixtures:
Gradually mix the flour mixture into the wet mixture. Beat on low speed just until everything is combined. Be careful not to overmix; you want the dough to be soft and slightly lumpy. Overmixing can make your cookies tough!
6. Stir in the Chocolate Chips:
Using a large spoon or spatula, gently fold the chocolate chips into the dough. Make sure the chips are evenly distributed throughout the dough so each cookie is loaded with chocolatey goodness.
7. Scoop onto Baking Sheets:
Using a cookie scoop or a regular spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each scoop so the cookies have room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 9 to 11 minutes. You want the edges to be golden brown while the centers look a little soft. They will continue to cook slightly after you take them out of the oven.
9. Cooling Time:
After baking, let the cookies sit on the baking sheet for about 2 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely. Patience is key here!
10. Enjoy and Store:
Once they’re cool, enjoy your freshly baked chocolate chip cookies! If you have any left, store them in an airtight container for up to a week (if they last that long!).
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may yield a denser cookie. You might want to start with a 50/50 mix of whole wheat and all-purpose to maintain a lighter texture!
What Should I Do If My Butter Is Cold?
If your butter is still cold, you can cut it into small pieces and let it sit at room temperature for about 15-20 minutes. Alternatively, you can gently microwave it in 10-second intervals until soft, but be careful not to melt it!
How Do I Make My Cookies Chewier?
For chewier cookies, try adding an extra egg yolk to the dough or substituting some of the granulated sugar with more brown sugar. Brown sugar adds moisture and will yield a softer cookie!
Can I Freeze the Cookie Dough for Later Use?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze the individual cookie dough balls. Once frozen, transfer them to an airtight container or freezer bag. They can be baked from frozen, just add a couple of extra minutes to the baking time!
