Recipe Card
Soft, bakery-style chocolate chip cookies with golden edges and gooey centers.
Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: 30 minutes
Yield: About 2 dozen cookies
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Scoop 2 tablespoons of dough per cookie and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes or until edges are golden and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Additional Notes
- For thicker cookies, chill the dough for 30–60 minutes before baking.
- Do not overbake; cookies will continue cooking on the tray after removal.
- This recipe contains dairy, eggs, and gluten.
Introduction
There is something timeless about a tray of freshly baked chocolate chip cookies. With crisp golden edges and soft, melty centers, these cookies strike the perfect balance between chewy and tender. Whether baked for family gatherings, lunchboxes, or simple weekend cravings, this classic recipe delivers consistent, bakery-style results at home.
Step-by-Step Cooking Guide
Step 1: Prepare the Dry Ingredients
Whisk together flour, baking soda, and salt in a bowl. This ensures even distribution of the leavening agent.
Tip: Properly measuring flour by spooning it into the measuring cup and leveling it off prevents dense cookies.
Step 2: Cream Butter and Sugars
Beat the softened butter with both sugars until pale and fluffy. This step incorporates air, creating a soft texture.
Tip: Butter should be soft but not melted. Press it with your finger; it should leave an indent without sinking.
Step 3: Add Eggs and Vanilla
Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Tip: Room temperature eggs blend more smoothly and create better structure.
Step 4: Combine and Fold
Gradually add dry ingredients into the wet mixture. Stir just until combined. Fold in chocolate chips evenly.
Tip: Overmixing develops gluten and results in tough cookies.
Step 5: Scoop and Bake
Portion dough evenly and space apart. Bake until edges are golden and centers appear slightly soft.
Tip: Slight underbaking ensures a soft center after cooling.
Ingredient Details and Substitution Tips
Flour
All-purpose flour provides the ideal balance of structure and tenderness. For a softer cookie, you may replace 1/2 cup with cake flour.
Butter
Unsalted butter allows better control of salt levels. If using salted butter, reduce added salt to 1/4 teaspoon.
Brown Sugar
Brown sugar adds moisture and chewiness due to its molasses content.
Substitutions
- Gluten-Free Option: Use 1:1 gluten-free baking flour blend (280 g).
- Dairy-Free Option: Replace butter with 1 cup (226 g) plant-based butter.
- Egg-Free Option: Substitute each egg with 1/4 cup (60 g) unsweetened applesauce.
- Chocolate Variation: Use dark chocolate chips, milk chocolate chips, or chopped chocolate chunks.
Equipment Alternatives
- If no electric mixer is available, use a wooden spoon and mix vigorously by hand.
- A cookie scoop ensures even baking but a tablespoon works just as well.
Recipe Variations and Serving Suggestions
Flavor Variations
- Add 1 cup (120 g) chopped walnuts or pecans.
- Stir in 1 teaspoon cinnamon for warmth.
- Replace 1/2 cup chocolate chips with white chocolate chips or caramel bits.
- Sprinkle flaky sea salt (about 1/4 teaspoon total) on top before baking for contrast.
Dietary Variations
- Make them gluten-free using certified gluten-free flour.
- Use coconut sugar instead of granulated sugar for a deeper flavor.
Serving Suggestions
Serve warm with a glass of cold milk or alongside vanilla ice cream for a classic dessert pairing. For gatherings, stack them on a platter lined with parchment for a bakery-style presentation.
Storage and Make-Ahead Information
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing
- Freeze baked cookies in a freezer-safe bag for up to 3 months.
- Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to baking time.
Reheating
Warm cookies in the microwave for 8–10 seconds to restore softness.
Make-Ahead Tip
Cookie dough can be refrigerated for up to 48 hours before baking. Chilled dough enhances flavor and texture.
Nutrition Facts (Per Cookie, Approximate)
Calories: 210 kcal
Carbohydrates: 28 g
Protein: 2.5 g
Fat: 10 g
Saturated Fat: 6 g
Sugar: 18 g
Fiber: 1 g
Allergens: Contains gluten, dairy, and eggs.
Frequently Asked Questions
Q: Why did my cookies spread too much?
A: The butter may have been too warm. Chill the dough for 30 minutes before baking.
Q: Why are my cookies dry?
A: They were likely overbaked or too much flour was added. Measure flour carefully.
Q: Can I double this recipe?
A: Yes, simply double all ingredients while keeping baking temperature the same.
Q: Can I make smaller cookies?
A: Yes. Use 1 tablespoon of dough and reduce baking time to 8–9 minutes.
The Story Behind the Recipe
Chocolate chip cookies remain one of the most beloved homemade desserts worldwide. This version focuses on achieving a soft center with slightly crisp edges, inspired by classic bakery-style cookies. After testing different ratios of butter and sugar, this balance consistently produces a rich flavor and chewy texture.
Reader Engagement
If you try this recipe, leave a review and share your experience. Adjust the chocolate quantity or add your favorite mix-ins to make it your own. Share your results and any variations you create.
