Pin it These classic chocolate chip cookies are the kind that disappear from the cooling rack almost instantly the edges are golden the centers stay soft and every bite is filled with gooey chocolate chips My family never tires of them and they are the perfect treat for both special occasions and casual nights in
Ever since I started baking these cookies in high school they have been my ultimate comfort bake No matter the mood or season these cozy cookies always bring smiles
Ingredients
- Flour: choose an unbleached all purpose flour for structure and chew
- Brown sugar: provides moisture and a hint of caramel flavor go for dark brown if you like deeper flavor
- Granulated sugar: balances sweetness and helps create crisp edges
- Unsalted butter: melted or softened for rich taste and texture choose high quality cream butter for best results
- Pure vanilla extract: rounds out flavor avoid imitation vanilla if possible
- Large egg and one extra yolk: for tenderness richness and chew
- Baking soda: boosts spread and ensures soft texture check it is fresh for reliable leavening
- Salt: refines sweetness and adds depth use kosher for more control
- Chocolate chips or chopped chocolate: use high quality semi sweet or bittersweet for gooey melt pools
- Optional flaky sea salt: enhances chocolate flavor and adds a little crunch
Instructions
- Cream the Butter and Sugars:
- Combine softened or slightly melted butter with both brown and white sugars in a large bowl Use an electric mixer if possible but a sturdy spoon works Mix on medium or by hand for at least 2 to 3 minutes until the mixture is very creamy and light in color This step ensures your cookies will be soft not dense
- Add the Wet Ingredients:
- Blend in the vanilla extract egg and the extra yolk Mix until fully combined but do not over beat as this can make the dough tough The extra yolk is key for a super chewy texture
- Mix in the Dry Ingredients:
- In a separate bowl whisk together the flour baking soda and salt Gradually add this mixture into the wet ingredients Stir gently with a spatula just until a streak or two of flour remains For thick cookies be careful not to overmix
- Fold in the Chocolate Chips:
- Switch to a sturdy spatula and add most of the chocolate chips or chunks Gently fold until evenly scattered For even more chocolate stud the tops with extra chips just before baking
- Scoop and Shape:
- Use a cookie scoop or two spoons to drop balls of dough onto a parchment lined baking sheet For bakery style cookies opt for slightly larger scoops about two tablespoons Roll each briefly for rounder cookies
- Chill or Bake:
- If you have time chill the dough balls in the refrigerator for 20 to 30 minutes for thicker cookies If not bake right away they will still be delicious
- Bake to Perfection:
- Bake in a preheated oven at 350 degrees Fahrenheit Space dough balls about two inches apart Bake for 9 to 12 minutes until edges are set and golden but centers look just a little underbaked They will firm up as they cool
- Cool and Enjoy:
- Let cookies sit on the baking sheet for five minutes before transferring to a wire rack Sprinkle with flaky salt if using These are best slightly warm but also keep well for days
Pin it I love using dark brown sugar and extra chocolate chips in my batch It reminds me of the first time my oldest helped me bake and made a special double chocolate version for his birthday
Storage Tips
Once baked store cookies in an airtight container at room temperature for up to five days For even softer cookies add a slice of bread to the container it will keep them moist You can freeze baked cookies or unbaked dough balls Store in a freezer bag and bake from frozen for a few extra minutes
Ingredient Substitutions
Swap half the all purpose flour with bread flour for more chew Substitute chopped bittersweet chocolate for chocolate chips for bigger gooey pieces For dairy free use vegan butter and a plant based chocolate
Serving Suggestions
Serve cookies warm from the oven with a glass of cold milk or a scoop of vanilla ice cream Stack several in cellophane and tie with a ribbon for a sweet homemade gift Turn two cookies into an ice cream sandwich for summer treats
Cultural and Historical Context
Chocolate chip cookies originated in the 1930s at the Toll House Inn and have been an American favorite ever since Every household seems to have their own twist and some memories attached
Seasonal Adaptations
Mix in chopped nuts like pecans or walnuts for a fall inspired cookie Add orange zest and dried cranberries for a festive holiday version In summer top warm cookies with berries and whipped cream
Helpful Recipe Notes
Chilling the dough enhances flavor and thickness Adding an extra yolk guarantees a soft chewy texture Pressing a few chocolate chips into the tops before baking looks bakery perfect
Success Stories
Many friends have told me this recipe was their first foray into homemade cookies and they have never gone back to store bought versions My neighbor even entered her batch at the county fair and took home a ribbon last year
Freezer Meal Conversion
Scoop and freeze dough balls on a baking sheet then transfer to a bag for up to three months Bake directly from frozen just add two minutes to the baking time
Pin it Bake a batch and watch them vanish This recipe is always a hit and tastes bakery worthy warm from your oven
Common Questions
- → How can I keep cookies chewy?
To maintain a chewy texture, avoid overbaking and use brown sugar for extra moisture.
- → What chocolate chips work best?
Semi-sweet chips deliver rich flavor without overwhelming sweetness, but milk or dark chips can be used too.
- → Can dough be refrigerated before baking?
Yes, chilling the dough for 30 minutes enhances flavor and helps cookies hold their shape.
- → What’s the ideal baking temperature?
Bake at 350°F (175°C) for golden edges and a tender, gooey center.
- → How do I prevent cookies from spreading too much?
Chill the dough and avoid excess butter; use parchment paper for even baking.