Chocolate Chip Cookies

Hey there, baking buddy. Today, we’re whipping up a batch of the easiest, most delightful cookies you’ve ever tasted.

Forget fancy ingredients and complicated steps – these cookies come together in a flash with pantry staples. So, preheat your oven, grab your mixing bowls, and let’s get baking.

Why You Will Love This Chocolate Chip Cookies Recipe

There’s a reason why chocolate chip cookies are a classic treat.

They’re perfect for satisfying your sweet tooth, sharing with friends and family, or enjoying with a cold glass of milk.

This recipe is special because it’s:

Incredibly Easy: No fancy equipment or techniques required. Just a few bowls and some mixing, and you’re on your way to cookie heaven.
Ultra Chewy: These cookies are soft and chewy on the inside with perfectly crisped edges. The dream combination!
Customizable: Feel free to get creative! Add chopped nuts, swap the chocolate chips for another type of mix-in, or even drizzle melted chocolate over the top for an extra decadent touch.

Ingredients Needed to Make These Chocolate Chip Cookies:

2 ¼ cups all-purpose flour (spoon and leveled)
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons pure vanilla extract
1 ¼ cups semi-sweet chocolate chips (or your favorite mix-ins)

Alternative Ingredients

Ingredient	Substitute	Notes
All-purpose flour	Whole wheat flour (use 2 ½ cups)	The cookies will be slightly denser.
Unsalted butter	Melted coconut oil (use ¾ cup)	The cookies will be slightly softer and have a coconut flavor.
Light brown sugar	Granulated sugar (use 1 cup)	The cookies will be a little less sweet and chewier.
Semi-sweet chocolate chips	Milk chocolate chips, dark chocolate chips, chopped nuts, dried fruit	Endless possibilities!

Step-By-Step Instructions on How to Make These Cookies:

This is a basic overview of the recipe. We’ll dive into more detailed instructions a little later.

Prep your dry ingredients: whisk together flour, baking soda, and salt in a medium bowl.
Cream the butter and sugars: in a large bowl, beat the softened butter and sugars together until light and fluffy.
Add the wet ingredients: beat in the egg, egg yolk, and vanilla extract until well combined.
Combine wet and dry ingredients: gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips: use a rubber spatula to gently fold in the chocolate chips.
Scoop and bake: portion the dough onto baking sheets lined with parchment paper and bake until golden brown.

Expert Tips:

For chewier cookies, use melted butter. For crispier cookies, use softened butter.
Don’t overmix the dough! This can make your cookies tough.
Let your cookie dough chill in the fridge for at least 30 minutes before baking. This helps the cookies spread less and become chewier.
Want bigger cookies? Use a larger scoop and bake for a few extra minutes.
Freshly baked cookies are always the best, but you can store leftover cookies in an airtight container at room temperature for up to 3 days.

Utensils/What You Need To Make These Chocolate Chip Cookies:

Mixing bowls (one large, one medium)
Electric mixer (or hand mixer)
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper

Frequently Asked Questions About Chocolate Chip Cookies and This Recipe:

Can I use brown sugar instead of white sugar?

Yes, you can definitely use all brown sugar (¾ cup packed) for a richer, deeper flavor. The cookies will also be slightly chewier.

Do I need to chill the dough?

Chilling the dough is not strictly necessary, but it helps the cookies spread less and become chewier. If you’re short on time, you can skip this step, but your cookies might be a little flatter and crispier.

My cookies turned out too brown! What went wrong?

There are a few reasons why your cookies might be browner than you expected:

Oven temperature: Double-check your oven temperature with an oven thermometer. Ovens can run hot or cold, and a slightly higher temperature can lead to quicker browning.
Baking time: Keep an eye on your cookies towards the end of the baking time. Every oven is different, and some cookies might bake a little faster than expected. Take them out a minute or two early if they start to look golden brown around the edges.
Cookie sheet color: Darker baking sheets absorb more heat and can cause cookies to brown faster. If you’re using dark baking sheets, try reducing the baking temperature by 25°F (15°C).
Using melted butter: Melted butter can make cookies spread more and bake faster, which can lead to browning. If you prefer chewier cookies, stick with softened butter.

Serving Suggestions:

These cookies are delicious on their own, but you can also enjoy them with a cold glass of milk, a scoop of ice cream, or even a hot cup of coffee.
For an extra decadent treat, warm up a cookie and drizzle it with melted chocolate or caramel sauce.
Feel free to get creative and plate your cookies with fresh berries or a dollop of whipped cream for a fancy presentation.