Confession time…I might just be hooked on homemade chocolate chip cookies. I have always found them irresistible. Before having a family, I’d buy them from the bakery. Then, I got more adventurous and got the premade dough. You know the kind! But after becoming a mom, that’s when I realized how much stuff they put in those premade things. So I made my own classic chocolate chip cookie recipe and it never fails to come out just the way you want it, all with 10 simple ingredients.
Best Chocolate Chip Cookie Recipe
Do you like your cookies gooey? I do! I think that’s what makes it so hard to keep from eating all of them at once. That warm, melted butter texture and chocolatey flavor is what makes these the best chocolate chip cookies! I used always make that old original Toll House chocolate chip cookie recipe but it needed an update and this original recipe hits the mark perfectly.
Ingredients for Chocolate Chip Cookies
- Butter – make sure it’s unsalted!
- Sugar (both white sugar and brown sugar) – this mix gives it sweetness and that kinda caramelly taste. You can also use dark brown sugar as a substitute for regular brown sugar if you like a richer molasses taste.
- Flour – all-purpose unbleached flour is an excellent choice. If you’re gluten-free, you can use the gluten-free version and still get great results!
- Eggs – no need to separate the egg yolks from the egg whites for this recipe.
- Chocolate chips – because you can’t have chocolate chip cookies without the star of the cookie!
Easy Chocolate Chip Cookie Recipe
Don’t let the time on this soft chocolate chip cookies recipe fool you. That’s really all the dough’s time to get itself ready. You will need to plan ahead so it has time to chill, but after that, it’s a piece of cake. Or rather, a cookie!
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How to make homemade chocolate chip cookies?
Once you make easy chocolate chip cookies yourself, you’ll never want those prepackaged ones again. The chocolate chip cookie dough recipe comes together really quickly with a mixer. Once you have it put together, you chill it. Then, you’ll bake it and they’ll be ready in 10 minutes!
How do You Make Chocolate Chip Cookies from Scratch
We need to make more things from scratch. Our grandmothers did it as did theirs and on and on down the line. This simple chocolate chip cookie recipe is easy as putting the ingredients together, chilling the dough, and then baking it. The results are worth it! Chewy chocolate chip cookies that are perfectly balanced and everyone loves.
Expert Tips and Tricks for the Perfect Chocolate Chip Cookies
- Soften the butter – The best chocolate chip cookies will be yours for the baking (ha, see what I did there?) if you soften the butter first. Let it sit out a bit before you get to making your dough and things will go more smoothly.
- Measure Flour – Flour needs precise measurements when baking, so do keep true to the recipe. Want more chewy cookies? Make sure your math is correct before you measure out double the recipe. Adding the wrong amount of flour can change the density of the cookies.
- Be generous with the chocolate chips – If you want the best cookies, don’t skimp on the chocolate chips. That’s the best part!
- Don’t over-bake – But the biggest secret of all is to make sure you don’t over-bake your cookies. They still cook even when you pull them out of the oven. Make sure you don’t leave them on the baking tray too long to cool!
How to Make Soft and Chewy (Gooey!) Chocolate Chip Cookies
For soft, chewy, and ultimately gooey chewy chocolate chip cookies, plan to bake them only 8 to 10 minutes. Remember, they’ll still cook on the tray but as they cool, cooking them less guarantees that warm and lovely center! There truly is nothing like a delicious soft chocolate chip cookie recipe to put a smile on everyone’s face.
What is the secret to making soft cookies?
The secret to tasty chocolate chip cookies is having them come out soft in texture. To do this, use the minimal baking time noted in the recipe. They will come out with a rich and gooey soft texture you’ll love.
How Long to Bake Chocolate Chip Cookies
That depends. If you want them gooey as discussed above, make it 8 to 10 minutes. Otherwise, go for 10 to 12 minutes. They should be slightly golden brown around the edges.
Why Are My Chocolate Chip Cookies Flat?
Flat cookies are the result of butter that is too soft. So while you want the butter to soften a little, be careful not to let it get too soft. Not measuring the flour precisely will also cause this problem.
Why Didn’t My Cookies Spread?
If you added too much flour, your cookies won’t spread. You have to make sure the butter to flour ratio is correct so follow the recipe with exact measurements to avoid it.
Can I Make Gluten Free Chocolate Chip Cookies?
Yes, you absolutely can. All you need to do is use all-purpose gluten-free flour. Be advised though that this will change the texture of the cookie significantly.
How to Store Chocolate Chip Cookies & Leftover Cookie Dough
Grab your plastic containers! You can stack your baked cookies in the containers and separate each layer with wax paper or foil. They’ll stay fresh for up to 3 days on the counter or you can refrigerate or freeze them up to 3 months.
For cookie dough, if you’re going to use it within 5 days, it will be fine wrapped in plastic in your fridge.
Can You Freeze Chocolate Chip Cookie Dough?
If you want to speed things along to get the dough ready, you can do so for about a quarter of the refrigeration time. That will get you closer to cookie time!
But if you want to freeze any leftover chocolate chip cookie dough to use at a later date, just wrap it well and it will stay good for 9 to 12 months.
How to Reheat Cookie Dough
You’ll want to let your cookie dough thaw out to room temperature after it’s frozen. Put it in the fridge and it will be ready to bake before you know it.
Classic Chocolate Chip Cookie Recipe
- 3/4 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- In a large bowl using a hand-held mixer, cream the butter, granulated sugar, and brown sugar on medium speed until creamy, about 2 minutes then beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients into the wet ingredients and beat on a low speed until combined. Cover the dough tightly with aluminum foil or plastic and chill in the refrigerator for at least 1 hour or up to 2 days. (Chilling is mandatory!)
Ready to cook!
- Preheat the oven to 350F. Take the cookie dough from the refrigerator and allow to sit at room temperature for about 10 minutes. Line 2 baking sheets with parchment paper and set aside. With a spoon or ice cream scoop, roll your cookie dough balls, about 1.5 tablespoons of cookie dough each.
- Bake for 10-12 minutes until the cookies are barely golden brown around the edges. If you like your chocolate chip cookies extra gooey, bake for 8-10 minutes. Allow to cool before serving.
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