Chocolate Chip Cookies
Chocolate chip cookies- Everyone needs a good one in their repertoire and this is mine. It is absolutely perfect in every way. You get the crisp outer edge with the soft chewy middle. Melty chocolate chips spread throughout giving you the best bite every time. When your family assigns you cookie duty, these will win them over time and time again!
What I love about these cookies is that they are really easy to make. It’ a simple straight forward recipe that comes out perfect each time. I mean, it’s REALLY hard to mess these up. Aside from swapping salt for sugar, theres nothing that could wrong with these CCC’s. Even your youngest baker in the family could whip up a batch.
Lets get baking…
For these chocolate chip cookies, you want to start by creaming the butter and the sugars together. You’ll notice that this recipe calls for more brown sugar than granulated. I learned a long time ago (I think in my high school HomeEc class) that if you want a softer cookie, you should use more brown sugar to white and since then that is always what I have done. Anyways…when I say creaming the butter and sugar, you’ll want to really work those bad boys together. Until it is light in color and fluffy. Let them become best friends in that bowl!
Next add in the eggs and vanilla. One at a time, scraping the sides and bottom as you go. I hate when I overestimate the power of my mixer, don’t scrape, and end up with a little pile of flour or butter right on the bottom of my dough or batter..UGH! the worst! The only way to prevent that is to SCRAPE YOUR SIDES AND BOTTOMS!
All your wet ingredients are added and now its time to add in the dry. Flour, baking soda, and salt go into the bowl and mixed in. Once everything is combined, add in your chocolate chips because what’s a chocolate chip cookie without chocolate chips!? Now, have you ever made cookies and as you’re scooping the last bits from the bottom of the bowl you realize that those last few barely have chocolate in them? Well, consider your problem solved with this little trick. After you stir them in with the paddle on your mixer, take the bowl off the mixer and use a spatula to do the last couple stirs. Make sure everything is evenly distributed and all your cookies will have chocolate. I promise.
THATS IT! Refrigeration is not required but if you do, I would refrigerate them for at least an hour so they get nice and cold. Then scoop them with your cookie scoop (here’s the one I use), bake, cool, and enjoy! It doesn’t get much easier than that. I’m telling you, the hardest part of this recipe is waiting for them to cool when they come out of the oven. But honestly, cooling them is totally your prerogative! Shh…I won’t tell if you won’t!
So many cookies! Now what!?
Now I will say that this recipe makes a lot of chocolate chip cookies. The good thing is you can do a multitude of things with them. Sandwich some ice cream between them. Crumble them up as an ice cream topping. Dip them in your morning cup o’ Joe. Eat them by the handful. If none of those options float your boat….gift some to your neighbor…they’ll be screaming thank you from the window!
So there you have it. Your new favorite classic chocolate chip cookie recipe. Don’t get me wrong, there is a time and place to whip out all your fancy ingredients and make a cookie that takes two days from start to finish. BUT! there is also a time when you want quick simple and delicious….and this recipe is it!!! Go ahead, go get your mixer. You know you wanna!
Chocolate Chip Cookies
- 2 sticks unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp kosher salt
- ½ tsp baking soda
- 2½ cups AP flour
- 2 cups semi sweet chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream your butter and sugars together. You want them to be pale in color when your finished creaming. About 8 minutes. Make sure you're scraping down the sides of the bowl as you go along.
- Next, add in the eggs one at a time mixing to combine between. With the addition of the second egg, add in the vanilla as well. Again, make sure you scrape down the bowl to make sure everything is getting mixed well.
- Next add in all your dry ingredients. Start with the mixer on low speed. Once it starts to combine, turn up the speed to medium and finish mixing. Scraping down the sides and bottom of the bowl again.
- Now dump in your chocolate chips. To combine, turn the mixer on low speed. You dont want to break up your chips. Once your chips are mixed in, lift the mixer and give the batter a final stir with your spatula. This makes sure the chocolate is evenly distributed throughout the batter and you won't end up with cookies that dont get chocolate.
- Scoop onto your parchment lined sheet and leave 2 inches of space between the cookies. **See Note**
- Bake for 9-11 minutes depending on the doneness you like. **See Note**
- Remove the cookies from the oven and cool on the sheet for 2 minutes. Then move cookies to a cooling rack to finish cooling.
- You don’t have to refrigerate these cookies but you definitely can. I give mine a full hour in the fridge to make sure they are nice and cool BEFORE scooping onto the baking sheet.
- I have a convection oven, so my baking times may vary from yours. But for safe measures when baking your cookies you should always switch shelves and rotate half way through the baking. So your top pan will become your bottom pan and the cookies in the front will become the cookies in the back (rotate the sheet 180 degrees). This will help ensure even baking in your cookies.