Cookies With Chocolate Chips Recipe

This will become your new favorite Cookies With Chocolate Chips Recipe! It’s no chill, hand-mixed, and ready in 30 minutes. They’re mushy and gooey on the inside, and crunchy and chewy on the outside.

Without a question, this is your new go-to chocolate chip cookie recipe, and for so many reasons! The dough does not need to be cooled; it may be stirred by hand and comes out perfectly every time. They have a deep flavor and are soft on the inside while remaining crisp and chewy on the exterior. I’ve also included my top cookie baking tips to guarantee your cookies are perfect! Cookies With Chocolate Chips Recipe!

What makes these chocolate chip cookies the best?

This is the cookie that comes to mind when I think of chocolate chip cookies. They’re soft and melty on the inside, crunchy and chewy on the outside, and covered with chocolate chips. Not to mention the sea salt sprinkled on top! Cookies With Chocolate Chips Recipe! But the reason I love this dish so much is how quick and easy it is to create. To get the maximum flavor out of your cookies, refrigerate the dough overnight. This allows the flour to be fully soaked, resulting in a chewier cookie with a richer taste.

You get all of the flavor and texture without the chill time with these cookies! They’re ready to scoop and bake as soon as the dough is combined. Another reason this dish is so delicious is that it requires no special mixing equipment. A bowl, a whisk, and a rubber spatula are all you need. So not only is the dough simple to create, but it’s also quick to clean up.

Finally, you have the ideal chocolate chip cookie. Each mouthful melts in your mouth, and the sound of sinking your teeth into this cookie is something you just must feel to really appreciate! Cookies With Chocolate Chips Recipe!

Tips for making chocolate chip cookies

I’ve cooked a lot of cookies in my time, and it’s even the most popular dessert category on my blog. I’ve learned several crucial techniques and tactics over the years to guarantee my cookies are flawless every time. Here are some of my cookie-baking secrets for you to try: Cookies With Chocolate Chips Recipe!

1. Measure the flour correctly — I repeat this in every post for a reason. It’s the number one reason most recipes fail, particularly cookies. If there is too much flour, the cookies will be dry and won’t spread. If possible, use a food scale to weigh the flour. Otherwise, carefully scoop the flour into your measuring cup and level it off with a flat edge to ensure you use the precise quantity needed. If you scoop it directly into the flour container, it will pack down into the cup, leaving you with 1/4 cup or more of extra flour.

2. Understand your butter – The sort of butter you use can make a significant impact. You’d assume that using a high-quality European-style butter would improve this dish, and you’d be right. However, most cookie recipes call for unsalted butter. If you try to use anything richer, the entire cookie will fall apart. The water to fat ratio varies amongst butter. If your butter is excessively fatty, the cookies may be overly soft, greasy, or spread too much in the oven. When in doubt, use plain old unsalted butter. Cookies With Chocolate Chips Recipe!

Tips

3. sugars are preferable to 1 – There’s a reason I used both light brown sugar and granulated sugar in this recipe, so don’t substitute. The molasses in the light brown sugar is responsible for the soft but chewy texture of these cookies. Granulated sugar, on the other hand, is responsible for the golden and crisp ring around the edge. Using both sugars results in a well-rounded cookie that is soft on the inside and chewy on the outside.

4. The greater the size of the scoop, the better – Not only do I prefer larger cookies, but larger cookies bake far better than smaller ones. Because 2oz is the sweet spot, I highly recommend including a 2oz scoop in your baking arsenal. Alternatively, you may use a 1/4 measuring cup, which is equivalent to 2oz. Larger cookies bake faster because they cover more surface area. It takes significantly longer for the heat of the oven to infiltrate the middle of the cookie. Cookies With Chocolate Chips Recipe!

5. Don’t overbake — The cookies are done when they resemble the image above (and this goes for most cookies). When the sides are golden brown and the center is pale, puffy, and slightly underdone, it’s time to remove the cookies. Most people are unaware that cookies continue to bake even after they have been removed from the oven. It’s not much, but the residual heat changes the cookie’s core from goopy and doughy to soft and melty.

6. Don’t leave out the sea salt – A small sprinkle of sea salt on top of warm chocolate chip cookies makes all the difference. The salt balances out the sweetness of the cookie while also bringing out the chocolate taste. Just a small amount adds a much stronger taste to the cookies, and once you try it, you’ll never go back! Cookies With Chocolate Chips Recipe!

How can I make these gluten-free cookies?

I don’t advocate changing anything about this recipe since you don’t tamper with perfection! But I do have a gluten-free chocolate chip cookie recipe that is delicious. People have told me they can’t tell they’re gluten-free! Cookies With Chocolate Chips Recipe!

Can I put the cookie batter in the freezer?

Yes! Scoop the cookie dough into balls and refrigerate until semi-firm (about 1 hour). Place the dough balls in a freezer-safe container or bag and freeze for up to a month. Preheat the oven to 340F (yep, 10 degrees lower) and bake for an additional 2-3 minutes when you’re ready to bake a cookie. Lowering the temperature will keep the edges from browning too soon. Cookies With Chocolate Chips Recipe!

How long do chocolate chip cookies keep?

Store the cookies at room temperature in an airtight jar for up to 6 days. Place a slice of white bread in the jar with the cookies to keep them moist. This will keep them from drying out, Perfect Chocolate Chip Cookie

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Cookies With Chocolate Chips Recipe

Author: Allrecipesweb Cuisine:American Courses:Dessert Recipe Keys:Cookies With Chocolate Chips Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servingsCalories:250 kcal Best Season:Available

Description

This will become your new favorite chocolate chip cookie recipe! It’s no chill, hand-mixed, and ready in 30 minutes. They’re mushy and gooey on the inside, and crunchy and chewy on the outside.

Ingredients

• 1 1/4 cups (165g) all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup (110g) unsalted butter, melted and cooled
• 1/2 cup (100g) light brown sugar, packed
• 1/3 cup (75g) granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 1/2 cups (240g) semisweet chocolate chips (I use Ghirardelli) + additional for topping
• Flaky sea salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and prepare a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine the flour (see notes for precise measuring), baking soda, baking powder, and salt. Place aside.
3. Combine the melted and cooled butter, brown sugar, and sugar in a large mixing basin.
4. It is critical that the butter not be hot, although it can be somewhat warm.
5. Whisk vigorously for 1-2 minutes, or until the mixture resembles a paste (see the picture in a post for reference).
6. Whisk in the egg and vanilla extract until combined.
7. Fold in the dry ingredients using a rubber spatula to mix. Leave a few flour streaks and add the chocolate chips.
8. Fold the dough until the chocolate chips are evenly distributed and the flour is totally incorporated. Avoid over-mixing.
9. This recipe calls for a big 2oz cookie scoop (or 1/4 measuring cup).
10. Bake for 12-15 minutes, depending on the size of the cookies (12 for a more gooey cookie, 15 more for a more well-done cookie).
11. If you don’t have a large scoop or want regular-sized cookies, place 6 on a baking sheet and bake for 10-12 minutes.
12. When the cookies have a golden ring around the perimeter but are pale and puffy in the center, they are done (see the photo above of the cookies inside the oven for reference).
13. The cookies will continue to bake outside the oven, flattening and settling as they cool.
14. When they’re hot out of the oven, sprinkle with sea salt and a few additional chocolate chips.
15. Continue to bake the rest of the dough on a cooling rack.
16. Allow the cookies to cool for 20 minutes before eating.
17. They’re best served slightly warm, with the chocolate chips still melted. Enjoy!

Video

Notes

• FLOUR – Weigh out your flour using a kitchen scale to guarantee accuracy. Alternatively, scoop the flour into a measuring cup and level it. Do not shake, pack, or scoop it directly into the flour bag or container. This compacts the flour, resulting in too much flour in the dough. The cookies will not spread correctly if there is too much flour.