These are the best chocolate chip cookies you will ever make. And, you don't need any electric mixers and it takes just 10 minutes to make the dough. And, most important, you'll get the most delicious soft and chewy cookies.
What makes chocolate chip cookies deliciously chewy on the inside with a crip outside? Today, I share with you my recipe for the best chocolate chip cookie you will ever make. These have been one of our family favorites for a long time. And, I also give them as gifts every time I want to say thank you to someone or send cookies to family and friends.
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.
About this recipe
You do not need a stand mixer or hand mixer. Just a bowl and a whisk. These are soft and chewy, but not thin and crisp. They do need a few hours of chilling time but that's what produces the chewiness in these cookies. However, if you don't want to wait three hours you can use my everyday no-chill chocolate chip cookies. 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
The secret to this chocolate chip cookie recipe?
Well, there are a few.
- 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)
- Brown sugar - brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
- Underbaking - these must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy
How do you freeze chocolate chip cookies
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.
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.
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 mixing bowl, combine flour, baking soda, baking powder, and salt,
- Cream butter and both sugars with a whisk (don't over mix)
- Add the egg and vanilla
- Followed by the flour mixture.
- Finally, add chocolate - combine well.
- Chill the cookies for 3 hours until firm
- Preheat the oven to 356 F or 180 C
- Roll the cookie dough into balls (about 3 tbsp)
- Place the balls on a baking tray making sure to leave enough space for them to spread.
- Bake in the preheated oven for about 9 to 10 minutes. DO NOT OVERBAKE
- Let cool 5 minutes on the baking tray then transfer to a cooling rack.
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.Â
Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy.Â
Cookies bake fast, and every recipe will state the cooking time. And yet, every oven is different. Also, keep in mind that cookies continue to cook on the hot baking tray even after you take it out of the oven. In the case of chocolate chip cookies, little underdone works in its favor to keep that soft chewy center.Â
Absolutely, just use my recipe for best eggless chocolate chip cookies. It's a simple and easy recipe
These are soft and chewy. If you prefer thin, crisp chocolate cookies you can use this recipe for my thin and crisp chocolate chip cookies.
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The Best EVER Chocolate Chip Cookies
Print Pin RateDescription
Ingredients
- 113 grams (0.5 cups) Unsalted Butter (1 stick, ½ cup) soft room temperature
- 110 grams (0.5 cups) Light brown sugar
- 50 grams (0.25 cups) White sugar
- 1 Egg large
- 190 grams (1.50 cups) All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 200 grams (7 oz) Chocolate chips or bar
Instructions
- In a mixing bowl combine flour, baking soda, baking powder, and salt,
- Cream butter and both sugars with a whisk (don't over mix)
- Add the egg and vanilla extract
- Followed by the flour mixture.
- Finally, add chocolate - combine well.
- Chill the cookies for 3 hours until firm
- Preheat the oven to 356 F or 180C
- Roll the cookie dough into balls (about 3 tbsp)
- Place the balls on a baking tray making sure to leave enough space for them to spread.
- Bake in the preheated oven for about 9 to 10 minutes. DO NOT OVERBAKE
- Let cool 5 minutes on the baking tray then transfer to a cooling rack.
Recipe Notes
- Use softer than room temperature butter for best results
- You can replace 2 tbsp of flour with cornstarch to make the cookies chewer
- Similar to brownies, chocolate chip cookies are best when underbaked. This is what gives it that soft chewy center.
- 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.
- 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
