🍪 Classic Chocolate Chip Cookies Recipe
🕒 Prep time: 15 min | Bake time: 10–12 min per batch | 🍽️ Makes ~24 cookies
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📝 Ingredients:
Dry:
2 1/4 cups (280g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
Wet:
3/4 cup (170g) unsalted butter, softened (not melted)
3/4 cup (150g) brown sugar (light or dark)
1/2 cup (100g) white granulated sugar
1 large egg
1 egg yolk (optional, for extra chewiness)
2 tsp vanilla extract
Mix-ins:
1.5 cups (270g) semisweet chocolate chips (or chunks)
Optional: 1/2 cup chopped walnuts or pecans
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🔪 Instructions:
1. Preheat & Prepare:
Preheat your oven to 350°F (175°C).
Line 2 baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter & sugars:
In a large mixing bowl, beat softened butter with brown and white sugars until light and fluffy (about 2–3 minutes using an electric mixer).
4. Add egg, yolk & vanilla:
Mix in the egg, then the yolk, then vanilla extract. Beat until well combined.
5. Add dry to wet:
Gradually add the flour mixture to the wet ingredients. Mix until just combined—don’t overmix.
6. Fold in chocolate chips:
Stir in chocolate chips (and nuts if using) using a spatula or wooden spoon.
7. Scoop dough:
Use a cookie scoop or tablespoon to form dough balls (~1.5 inches wide).
Place on the baking sheet, leaving at least 2 inches between each.
8. Optional – Chill dough:
For thicker, chewier cookies: chill the dough for 30 minutes or more before baking.
9. Bake:
Bake for 10–12 minutes, or until the edges are lightly golden but centers are still soft.
Don’t overbake—they’ll continue to set on the tray after removal.
10. Cool:
Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
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💡 Tips:
For extra gooey centers, underbake by 1 minute and let cool on tray.
Sprinkle a little flaky sea salt on top before baking for a gourmet touch.
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❓ FAQ – Chocolate Chip Cookies
🍯 Why do my cookies turn out flat?
Butter too warm or melted.
Dough wasn’t chilled.
Too little flour.
Baking tray was warm from a previous batch.
🧊 Do I need to chill the dough?
Optional, but highly recommended for:
Thicker cookies
More developed flavor
Less spreading during baking
🧈 Can I use salted butter?
Yes, but reduce added salt to 1/4 tsp or omit completely.
🥚 Can I make it eggless?
Yes. Replace 1 egg with:
1/4 cup unsweetened applesauce
OR 3 tbsp yogurt or sour cream
OR 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 min)
🌾 Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour blend (e.g., Bob’s Red Mill or King Arthur GF Blend). Results may vary slightly in texture.
🍫 Can I use other types of chocolate?
Definitely! Try:
Dark chocolate chunks
Milk chocolate chips
White chocolate + macadamia nuts
M&M’s, toffee bits, or peanut butter chips
🥶 Can I freeze the cookie dough?
Yes. Scoop into balls, freeze on a tray, then transfer to a ziplock bag.
Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time.
🥡 How do I store baked cookies?
Store in an airtight container at room temp for 3–4 days.
Add a slice of bread to the container to keep them soft longer.
🔁 Can I double the recipe?
Absolutely. Just ensure you’re using a large enough mixing bowl.
For large batches, chill the dough to keep it manageable.
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🍪 Variations:
Chewy: Add an extra egg yolk, chill dough, and use more brown sugar than white.
Crispy: Flatten dough balls and bake 1–2 mins longer.
Chunky: Use chopped chocolate bars instead of chips.
Oaty: Replace 1/2 cup of flour with rolled oats for added texture.
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Would you like a one-bowl version, vegan version, or a printable card?