Classic Chocolate Chip Cookies

You can never go wrong with a classic cookie recipe. These classic chocolate chip cookies are the perfect sweet treat. Filled with delicious chocolate chips, perfectly sweetened and irresistible.

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I have always loved baking. Chocolate chip cookies were one of the first cookie recipes that I learned how to make completely on my own (thank you Toll House).

However, over the years I have perfected my own chocolate chip cookie recipe.

Ingredients

• Butter

• Brown sugar

• Cane sugar

• Vanilla

• Eggs

• Flour

• Baking soda

• Salt

• Chocolate chips

Secret Steps

There are a few secret tips to making these chocolate chip cookies.

1. Let the butter sit out for a few hours prior to making the cookie dough. Don’t try microwaving the butter or softening it any other way. If you do, your cookies will likely end up very flat and not nearly as soft.
2. Chill the cookie dough before baking. This will also help prevent the cookies from becoming flat when baking and makes the dough much easier to work with.

Making the Chocolate Chip Cookies

Once your butter has reached room temperature, put it in the bowl of a stand mixer and combine with the sugars. Once creamy, add the vanilla and eggs, stirring until well combined.

Next, add the flour, salt and baking soda to the mixing bowl. Stir until combined.

Fold in the chocolate chips.

Once the dough is prepared, transfer it to a bowl and cover. Place it in the refrigerator for at least 2 hours (or up to 3 days).

Once the dough has been refrigerated a minimum of 2 hours, preheat your oven to 350F.

Using a cookie scoop, place dough onto a baking sheet 1.5 – 2 inches part. Bake each tray for 7-9 minutes, or until the edges of the cookies become lightly browned.

Remove the tray from the oven and allow the cookies to cool for at least 5 minutes before removing them from the baking sheet.

I recommend storing these chocolate chip cookies in an airtight container for 3-5 days at room temperature. Another option is to freeze the cookies in an airtight container for up to 3 months.

Chocolate Chip Cookie Variations

As with all recipes, there are some delicious ways to mix-up these classic chocolate chip cookies. Here are a few of my favorites:

• Different baking chips – there are so many options! Dark chocolate, milk chocolate, white chocolate, peanut butter, butterscotch. Change it up, use your favorite and maybe even a combination of your favorites. You can even change up the size of the baking chips – mini, regular, chocolate chunks, whatever you like.
• Bars – rather than make this dough into cookies, throw it into a baking pan and make cookie bars.
• Peanut butter – or any nut butter. Simply add a little to the batter while mixing to increase the tastiness of the chocolate chip cookies.
• M&M’s – swap out the regular chocolate chips for M&M’s.

Looking for more?

• No-Bake Cookies

• Gluten Free Lemon Bars

• Summertime Strawberry Pie

Continue to Content

Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Refrigeration Time: 2 hours

Total Time: 2 hours 23 minutes

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Ingredients

• 1 C butter* (2 sticks)
• 1/2 C sugar
• 1/2 C brown sugar, packed
• 1 tsp vanilla
• 2 eggs
• 2 1/4 C flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 C chocolate chips**

Instructions

1. Combine softened butter and sugars in a bowl.
2. Once creamy, add the vanilla and eggs, strring until combined.
3. Add the flour, baking soda and salt the bowl, stiring well.
4. Gently fold in the chocolate chips.
5. Place the dough into a covered dish or wrap with plastic wrap and refrigerate for a minimum of 2 hours (up to 3 days).
6. Once the dough has been refrigerated a minimum of 2 hours, preheat the oven to 350°F.
7. Using a cookie scoop, place the dough in rounded scoops 1.5 - 2 inches apart on the baking sheet.
8. Bake for 7-9 minutes, or until the edges of the cookies are lightly browned.
9. Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before removing them from the baking sheet.
10. Store cooled cookies in an airtight container for 3-5 days at room temperature, or up to 3 months in the freezer.

Notes

* please, for the love of all that is good and right in the world, use real butter. Don't try to get away with margarin or any other "fake" butter....

** I like less chocolate in my chocolate chip cookies (I know, weird), so add more if you like more chocolate.

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 165Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 218mgCarbohydrates 19gFiber 1gSugar 10gProtein 2g

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