These are the best chocolate chip cookies you will ever make. It takes just 10 minutes to make the dough. The dough does need some chilling time, but that gives them that soft and chewy texture we all love.
Table of Content
I may not have enough food to go around at times, and yet I always have enough cookies in my cookie jar. And, the chocolate chip cookie is the default cookie that gets made almost every week.
Well, it all starts with my husband who is a cookie monster. And, he loves the American chocolate chip cookie. Having lived in the US for so many years, he got used to eating big large bakery-style chocolate chip cookies. In addition, over the years, my Aadi has developed the same taste for this famous chocolate chip treat.
Why make these cookies?
- You do not need a stand mixer or hand mixer. Just a bowl and a whisk.
- They are soft and chewy.
- The timeline for these cookies are
- Mix the cookie dough - 5 to 7 minutes
- Chill cookie dough - 3 hours
- Bake - 8 to 10 minutes.
- Cool - 5 minutes
Note: They need a few hours of chilling time but that's what makes them chewy. However, if you don't want to wait three hours, I understand, which is why I have an everyday no-chill chocolate chip cookies recipe (my kids are the same!)
Ingredients and substitutes
- Flour - It's best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do.
- Sugars - We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness.
- Vanilla - Use good quality vanilla as it does make a huge difference. I use my homemade vanilla extract.
- Chocolate - Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I often prefer to break a chocolate bar instead of using chocolate chips.
Step by step instructions (pin)
- In a bowl, combine the flour, baking soda, baking powder, and salt. Set aside
- In the bowl of a stand mixer, with the paddle attachment, cream butter and both sugars until combined. Alternatively, you can do this in a bowl with a whisk.
Pro tip - Do not over-mix the butter and sugar as it can cause the cookies to spread too much. - Add the egg and vanilla extract. Followed by the flour mixture.
Pro tip - All you need to do is combine well. So resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well.
Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies more delicate. - Cover with a plastic wrap and keep the dough in the fridge to chill for 3 hours or until firm.
Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture.
- Preheat the oven to 356°F / 180°C/ Gas Mark 4.
Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much. - Use a cookie scoop or two spoons roll about 3 tbsp amount of dough into balls. Place the balls on a baking tray making sure to leave enough space for them to spread.
Pro tip - These cookies do spread so they need at least about 3 inches of space on all sides per cookie. - Bake in the preheated oven for about 9 to 10 minutes. The outside will be lightly golden but the center will still be slightly soft.
Pro tip - When baked, these cookies do look doughy and under-baked. This is what makes them chewy so DO NOT OVERBAKE!
- Let cool for 5 minutes on the baking tray. Then, transfer to a cooling rack.
Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
The secret to these cookies?
- Soft Butter - While most cookies use room temperature butter to prevent spreading, the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video).
- You can replace 2 tbsp of flour with cornstarch to make the cookies chewier.
- Brown sugar - Brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
- Also, you can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
- Underbaking - These must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy.
- Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so. Then, drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much. - Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
- These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
Frequently asked questions
The right oven temperature is vital for chocolate chip cookies. You want the cookie to melt, while at the same time, cook quickly on the outside edges. Every cookie recipe comes with its own defined time and temperature, so it is essential to follow the recipe and guidelines.
No, these work best with chilling these for three hours but you can use my everyday no-chill chocolate chip cookies.
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.
The cookie needs the right temperature for baking. So the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
Absolutely, just use my recipe for best eggless chocolate chip cookies. It's a simple and easy recipe
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Recipe
Chocolate Chip Cookies (BEST EVER)
Print Pin RateDescription
Video
Ingredients
- ½ cup (113 g) Unsalted Butter soft room temperature
- ½ cup (110 g) Light brown sugar
- ¼ cup (50 g) White sugar
- 1 Egg large
- 1½ cup (190 g) All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 7 oz (200 g) Chocolate chips or bar
Instructions
- In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream butter and both sugars until combined. Alternatively, you can do this in a bowl with a whisk.Pro tip - Do not overmix the butter and sugar as it can cause the cookies to spread too much.
- Add the egg and vanilla extract. Followed by the flour mixture. Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well. Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies more delicate.
- Cover with a plastic wrap and keep the dough in the fridge to chill for 3 hours or until firm. Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture.
- Preheat the oven to 356°F / 180°C/ Gas Mark 4.Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Use a cookie scoop or two spoons roll about 3 tbsp amount of dough into balls. Place the balls on a baking tray making sure to leave enough space for them to spread. Pro tip - these cookies do spread so they need at least about 3 inches of space on all sides per cookie.
- Bake in the preheated oven for about 9 to 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
- Let cool for 5 minutes on the baking tray then transfer to a cooling rack. Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Recipe Notes
- Soft Butter - while most cookies use room temperature butter to prevent spreading the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video)
- You can replace 2 tbsp of flour with cornstarch to make the cookies chewer
- Brown sugar - brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
- You can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
- Underbaking - these must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy
- Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so then drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much. - Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
- These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Moop Brown
Yum, these cookies look super tasty and like the perfect texture as well. Definitely can't go wrong with this recipe!
Leslie
There is really nothing better than a big, chewy, chocolate chip cookie recipe! These look perfect!!
Tammy
You can never have enough Chocolate Chip Cookie recipes! These look fabulous and definitely a must-try!
Melanie
These cookies came out so good. Thank you so much for the recipe!
Veena Azmanov
Thank you, Melanie
Kathryn
Chocolate chip cookies are our favorite and your recipes was delicious! These cookies were perfectly soft and chewy just how we like them!
Veena Azmanov
Thank you, Kathryn. I am so happy you enjoyed these
Jacqueline Debono
I love the idea of using a broken up chocolate bar instead of ready chocolate chips! Your cookies look scrumptious. On my to make list!