Description
These Best Chocolate Chip Cookies deliver nostalgic chewy bliss with a perfect balance of crispy edges and soft centers. Made with simple ingredients and baked to golden perfection, these classic treats are sure to satisfy your sweet tooth and evoke fond memories.
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 aside to combine evenly.
- Cream Butter and Sugars: In a large mixing bowl, melt the butter and stir it with brown sugar and granulated sugar until the mixture is smooth and creamy, creating a rich base for your cookie dough.
- Add Vanilla and Eggs: Stir in the vanilla extract, one whole egg, and one egg yolk until the mixture is glossy and fully combined, ensuring moisture and flavor.
- Combine with Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing, which keeps cookies tender.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the dough for pockets of melty chocolate in every bite.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, looking for golden edges and slightly underbaked centers to achieve chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely, setting their shape and texture.
Notes
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend.
- Use fresh baking soda to ensure proper rising and texture.
- Butter can be replaced with margarine or coconut oil for dairy-free alternatives.
- Brown sugar can be substituted with coconut sugar, and granulated sugar with honey or maple syrup, but adjustments may affect texture.
- For an egg-free version, use flax eggs as a substitute.
- Chocolate chips can be varied based on preference—try white chocolate or butterscotch for different flavor profiles.
- Ensure not to overmix the dough once flour is added to keep cookies tender.
- Cookies continue to bake slightly on the sheet after removal from oven, so pulling them out with slightly underbaked centers results in the best chewiness.
