Chocolate Chip Cookies Recipe
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Chocolate Chip Cookies Recipe

This is the finest Chocolate Chip Cookies Recipe you’ve ever tried! There are no unusual ingredients, no chilling time, and so forth. Simply a basic, uncomplicated, really delicious, doughy yet thoroughly cooked chocolate chip cookie that comes out flawlessly every time!

Everyone needs a good classic chocolate chip cookie recipe, and this is mine. It is, without a doubt, the Best Chocolate Chip Cookie Recipe Ever! I’ve been making them for years, and everyone who tries them thinks they’re out of this world amazing! Chocolate Chip Cookies Recipe!

Furthermore, there are no unusual additives, no cooling, and so on. Simply a basic, uncomplicated, really delicious, doughy yet thoroughly cooked chocolate chip cookie that comes out flawlessly every time!

These are the epitome of a chocolate chip cookie. Crispy and chewy texture. Doughy yet completely cooked. Buttery and sweet to perfection. Chocolate Chip Cookies Recipe!

Chocolate Chip Cookies: How to make them

Let’s take a step-by-step look at how to create chocolate chip cookies, and don’t forget to watch the video. Chocolate Chip Cookies Recipe!

Cookie Dough with Chocolate Chip

In a medium size mixing bowl, combine the dry ingredients for these quick chocolate chip cookies.

Make careful you measure the flour precisely when doing this. Use a measuring cup designed for dry ingredients (NOT a pyrex liquid measuring cup). Then, scoop the flour into a measuring cup and level it with a knife. Chocolate Chip Cookies Recipe!

Next, mix together the butter and sugars, being careful to soften the butter ahead of time by removing it from the refrigerator at least two hours before baking so it’s ready to go when you need it. You may also microwave it for approximately 7 seconds, but be cautious not to melt it.

When the butter/sugar mixture is fully combined, add the eggs and vanilla and stir well.

Stir in the dry ingredients until barely mixed. Then stir in the chocolate chunks until equally distributed throughout the dough.

LOTS of chocolate chips are required. Every nibble should include at least two gooey chocolate chips.

The chocolate chip cookie dough should roll easily and not be sticky. It should not be crumbly or dried. The best texture may be seen in the shot below.

PORTION & ROLL DOUGH

When the cookie dough is completed, portion and roll the dough. Although many individuals make cookies by eye, I strongly advocate using a cookie scoop.

Using a culinary scoop ensures that all of the cookies are the same size and bake evenly. This stainless steel cookie scoop is my favorite and I use it every time I bake cookies.

You may either bake or freeze your dough at this stage. Chocolate Chip Cookies Recipe!

To Freeze Cookie Dough

Because this chocolate chip cookie recipe yields so many cookies, I often make a double batch and freeze some for later. That way, I’ll have dough on hand in case of an unexpected company or a cookie desire.

Before storing the cookie dough in an airtight container, I prefer to flash-freeze it. Roll the cookie dough into balls and place them on a baking sheet lined with parchment paper. Then, place the baking sheet in the freezer for about 30 minutes, or until the dough has frozen somewhat.

Once the dough has frozen slightly, place the cookie dough balls in an airtight container or plastic bag and freeze for up to 2 months.

How to Bake Frozen Dough

There are two methods for baking frozen dough: Chocolate Chip Cookies Recipe!

  1. Thaw it first: I like to keep the dough in the freezer for unexpected guests. Remove the dough balls from the freezer, place them on a parchment-lined baking sheet, and cover with a light linen towel or napkin to defrost. Then, once they’ve reached room temperature (approximately 1-2 hours depending on the temperature of your kitchen), bake them according to the recipe directions (at 375 degrees F). SO simple!
  2. Bake from frozen: Place the dough on a baking sheet lined with parchment paper. Then, preheat the oven to 350°F (ONLY IF USING FROZEN DOUGH) and place the cookies in the oven at the start of the preheating time. (Preheat the oven while the cookies are baking.) Set the timer for 15 minutes and then remove the cookies. The top will be a little darker than normal, but they will still taste delicious.

Bake until they appear to be finished

If you’re baking the cookies right away, form them into balls, space them evenly on a baking sheet (approximately 1.5 to 2 inches apart), and bake for 8-10 minutes at 375 degrees.

The most crucial tip I can give you is to not overbake these chocolate chip cookies! It’s OK if they don’t look done when you take them out of the oven.

These chocolate chip cookies will not look done at the end of the baking period, but they are. When you take them out of the oven, they will appear a bit doughy, which is OK. They should be gently browned in a few spots, which is precisely what you want.

They will set up after a few minutes on the cookie sheet. I never cook them for longer than 9 minutes. Chocolate Chip Cookies Recipe!

COOL

Cool the Chocolate Chip Cookies Recipe for 5 minutes on the baking sheet before transferring them to a wire rack to cool entirely (or eat them warm while the chocolate chips are still melty)!

STORE

These chocolate chip cookies may be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.

INGREDIENTS & SUBSTITUTIONS FOR THE BEST CHOCOLATE CHIP COOKIE RECIPE

The only ingredient I’m sure about changing is the mix-ins. Sprinkles, chocolate chips, peanut butter chips, and so on. Change nothing else in this recipe. If you do, I cannot guarantee the results. However, here are some tried and true replacements.

  • Butter. I use salted butter, but unsalted butter would be equally delicious. I merely suggest testing the dough to make sure it’s salted to your preference.
  • Sugar, white Granulated white sugar, or organic cane sugar can be used.
  • Dark brown sugar For the greatest results, I use light brown sugar in this recipe.
  • Flour. To create these chocolate chip cookies, I recommend using unbleached all-purpose flour. Many readers have had great success with gluten-free all-purpose flour. Try these gluten-free chocolate chip cookies instead.
  • Salt from the sea. I only use pure, fine sea salt in my baking and cooking. Because sea salt differs from table salt (which is iodized), I recommend starting with 12 tsp and modifying to taste if you use salt other than sea salt.
  • Chips in chocolate As seen by the photographs, I occasionally use chocolate chunks, chopped chocolate, or chocolate chips. It makes no difference. cooking scoop

May You Also Love This!

Chocolate Chip Cookies Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesTotal time: 30 minutesServings:36 servingsCalories:300 kcal Best Season:Available

Description

This is the greatest chocolate chip cookie recipe you’ve ever tried. There are no unusual ingredients, no chilling time, and so forth. Simply a basic, uncomplicated, really delicious, doughy yet thoroughly cooked chocolate chip cookie that comes out flawlessly every time!

Ingredients

Instructions

  1. Preheat the oven to 375°F. Set aside a baking tray lined with parchment paper.
  2. In a separate dish, whisk together the flour, baking soda, salt, and baking powder. Place aside.
  3. Cream together the butter and sugars until smooth.
  4. Beat in the eggs and vanilla extract until frothy.
  5. Incorporate the dry ingredients until well blended.
  6. Mix in a 12-ounce box of chocolate chips.
  7. Roll 2-3 TBS of dough into balls at a time (depending on how big you prefer your cookies) and set them equally spread on the prepared cookie sheets.
  8. (Alternatively, create your cookies with a tiny cookie scoop).
  9. Bake for around 8-10 minutes in a preheated oven. Take them out when they are just beginning to brown.

Notes

  • Recipe data derived based on this recipe yielding 36 cookies (2 TBS of dough per cookie) Do not overbake.
  • When you take the cookies out of the oven, they will still appear doughy. THIS is the key to the incredible taste of these cookies! Please, please, please do not overbake!
  • Substitutions for Ingredients
  • Butter. I use salted butter, but unsalted butter would be equally delicious. I merely suggest testing the dough to make sure it’s salted to your preference.
  • Sugar, white Granulated white sugar, or organic cane sugar can be used.
  • Dark brown sugar For the greatest results, I use light brown sugar in this recipe.
  • Flour. To create these chocolate chip cookies, I recommend using unbleached all-purpose flour. Many readers have had great success with gluten-free all-purpose flour.
  • Salt from the sea. I only use pure, fine sea salt in my baking and cooking. Because sea salt differs from table salt (which is iodized), I recommend starting with 12 tsp and modifying to taste if you use salt other than sea salt.
  • Chips in chocolate As seen by the photographs, I occasionally use chocolate chunks, chopped chocolate, or chocolate chips. It makes no difference what you use as long as you use 2 cups.
  • What is the best way to freeze chocolate chip cookie dough?
  • Roll dough into balls and freeze in an airtight jar in a single layer for up to 2 months.
  • The amount of flour in grams is important to note since the standard conversion from cups to grams is 120 g of all-purpose flour in 1 cup, which means this recipe requires 360 g of flour. The flour I need to produce the ideal cookies weighs between 430 and 450 g, depending on the size of my eggs. I recommend beginning with 360 and working your way up. The dough should not be too moist or sticky, but it should also not be too dry or crumbly.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 183
% Daily Value *
Total Fat 8g13%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 153mg7%
Potassium 31mg1%
Total Carbohydrate 26g9%
Sugars 18g
Protein 2g4%

Vitamin A 197%
Vitamin C 1%
Calcium 24%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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