Recipe: Chocolate Chip Cookies

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Chocolate chip cookies are a classic comfort food and a staple of home baking. They suit any occasion or season and are a universal crowd-pleaser. Chocolate chip cookies are great for beginner bakers or seasoned pros.

With simple ingredients and make-ahead convenience, chocolate chip cookies are a quick and easy recipe to make. They are also easy to customize if you are feeling adventurous.

There is just one ingredient to look at:

Chocolate Chips: Traditionally, semi-sweet chocolate is used in chocolate chip cookies. However, any chocolate will work and will result in a delicious cookie.

This recipe is home comfort in a bite. Filled with chocolate and brown sugar, these cookies will be gone in a day! They have a cakey/doughy melt-in-your-mouth texture you won’t get enough of. 

Equipment Needed: 

A mixer.

Spatula.

Parchment paper.

Bowls.

Baking sheets.

A scale.

Step-by-step instructions:

Line two baking sheets with parchment paper and set them aside. In a bowl, combine the all-purpose flour, baking soda, and salt.

Now take another bowl or a mixer bowl and add in the butter, sugar, and brown sugar. It is important to cream these ingredients on medium for 5 minutes. That way, the sugar creates enough air in the butter to help the cookie bake up nicely. The butter mixture should be pale in color.

Mix in the vanilla and one egg before mixing in the other egg. This makes sure that each egg is fully incorporated into the mixture. The mixture will look weird; however, be sure not to overmix the eggs, as the proteins can get overworked.

Add the flour mixture in two portions; doing so will help prevent the flour from becoming airborne.

Once the flour is fully incorporated, fold in the chocolate chips. Place the dough in the fridge to chill for 30 minutes while the oven is heating to 350°F.

Once the dough is chilled, portion it. Use a scale to get even cookies that will bake at the same rate in the oven. Bake the cookies for 10-15 minutes, then let them cool on the pan for 5 minutes. Transfer to a cooling rack to cool completely. 

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Tips for success:

As mentioned above, I recommend using a scale to weigh out your ingredients and the dough balls. In both cases, you will get more even results.

Timing: The baking time is based on my oven. In your oven, they may take longer. It’s less likely the cookies will take less time; however, I recommend checking them at the 5-minute mark to see where they are and to get a better idea of when they will be done. 

Recipe Variations:

This chocolate chip cookie recipe calls for semi-sweet chocolate chips; however, you can use any chocolate you would like. 

Additionally, you can slightly flatten the balls of dough and sprinkle flaky sea salt on top for added salty flavor. 

If you are a nut lover, try adding walnuts for an extra crunch.

Serving Suggestions:

Adding chocolate chip cookies to a dessert table with other chocolate desserts and/or cookies will add a nice touch to your assortment.

Storage:

Chocolate chip cookies are shelf-stable for up to a week when wrapped and left on the counter. 

In case there are extras that you would like to freeze. Tightly wrap each cookie in plastic wrap before placing them into a bag. They will last for up to 3 months in the freezer. 

Frequently Asked Questions:

Can I make it ahead? Yes, you can make the dough at any time and freeze the dough balls. I recommend freezing them on a tray before placing them into a bag. That way the dough won’t stick to itself.

Can I substitute certain ingredients? Yes, and no. I would not recommend switching to a liquid sweetener. However, the flour can be swapped for a gluten-free blend; add an extra egg white for extra moisture.

How long does it keep for? 1 week on the counter and up to 3 months in the freezer.

Can I double the recipe? Yes, you can. However, make sure you have a big enough mixing bowl for the dough.

Can I freeze it? Yes, for up to  3 months.

Try out the recipe for yourself below! If you liked the recipe or have questions, feel free to leave a comment and rate it. Also, if you post a picture, be sure to tag me in it! @pourlemondebakery on Instagram.

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Chocolate Chip Cookies

Serving: 24 cookies  ‖  Prep Time 15 minutes  ‖  Difficulty ◆◆◇◇◇  ‖  Shelf Life 1 week

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Ingredients: Ap flour 5 cup + 6 tbsp, 23 oz Baking soda 3/4 tsp, 0.12 oz Salt 1/2 tsp, 0.08 oz Butter 1 cup + 6 tbsp, 11.5 oz Sugar 3/4 cup, 5 oz Brown sugar 3/4 cup + 2 tbsp, 6.5 oz Eggs 2 Vanilla 2 tsp, 0.33 oz Chocolate Chips 1 3/4 cup, 12 oz

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Procedure:

1. Prepare two cookie sheets with parchment paper, and set aside.

2. Whisk together the flour, baking soda, and salt in a bowl, and set aside.

3. In the bowl of a stand mixer, beat the butter, brown sugar, and sugar until pale and smooth, about 5 minutes.

4. Add in one egg and the vanilla, mix, then add the other egg, and mix well.

5. Add the flour mixture to the bowl and mix on low until well combined.

6. Next mix in the chocolate chips, then chill* the dough for about 30 minutes.

7. Preheat the oven to 350°F.

8. Portion out the dough by hand or using a scale into 22-24 balls.

9. Bake one sheet at a time for 10 to 15 minutes, rotating the pan halfway through.

10. Let the cookies cool on the pan for about 5 minutes before moving them to a cooling rack.

Notes:

*Chilling the dough deepens the flavors and helps the cookies to be more chewy.