Description
These Best Chocolate Chip Cookies deliver nostalgic chewy bliss with perfectly golden edges and a gooey center. Made from a simple blend of classic ingredients, these cookies offer a rich buttery flavor with melty semi-sweet chocolate chips, perfect for satisfying any sweet tooth craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (substitute with gluten-free flour blend if needed)
- 1 teaspoon baking soda (fresh baking soda recommended)
- ½ teaspoon salt (try sea salt for an added touch)
Wet Ingredients
- ¾ cup unsalted butter (substitute with margarine or coconut oil for dairy-free)
- ¾ cup brown sugar (coconut sugar can be a substitute)
- ½ cup granulated sugar (honey or maple syrup can be alternative sweeteners)
- 1 teaspoon vanilla extract (pure vanilla recommended)
- 1 large egg (for an egg alternative, opt for a flax egg)
- 1 large egg yolk (can omit for a lighter cookie)
Add-ins
- 1 to 1½ cups chocolate chips (semi-sweet or dark) (can swap with white chocolate or butterscotch)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, melt the butter and combine it with the brown sugar and granulated sugar. Mix until the blend is smooth and creamy, which helps create the cookie’s chewy texture.
- Add Vanilla and Eggs: Stir in the vanilla extract, the whole egg, and the egg yolk until the mixture is glossy and well combined, enriching the dough’s flavor and moisture.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, stirring carefully until just combined. Avoid overmixing to keep the cookies tender and chewy.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough, ensuring every bite has melty chocolate.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes until the edges turn golden but the centers look slightly underbaked for ultimate chewiness.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.
Notes
- You can substitute all-purpose flour with a gluten-free flour blend for gluten-free cookies.
- To make the recipe dairy-free, replace butter with margarine or coconut oil.
- For an egg-free alternative, use a flax egg in place of the whole egg.
- Adjust the amount of chocolate chips to your preference or swap them with white chocolate or butterscotch chips.
- Be careful not to overbake; cookies should look slightly underbaked in the center for a chewy texture.
