If you’re looking for an easy and foolproof cookie recipe, these homemade chocolate chip cookies are perfect for you. They are crispy on the edges, soft in the middle, and loaded with delicious chocolate chips. Best of all, this recipe requires only a few simple ingredients you likely already have at home. Whether you’re baking for a crowd or just to satisfy your sweet tooth, these cookies are sure to please.
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips (optional but recommended)
Instructions:
- Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or lightly greasing them. - Cream the Sugars and Butter
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take around 3-4 minutes using a hand mixer or stand mixer. - Add the Eggs and Vanilla
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract. - Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in tough cookies. - Fold in Chocolate Chips
Gently fold the semisweet chocolate chips into the dough until they are evenly distributed. - Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still soft. - Cool and Enjoy
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your freshly baked cookies with a glass of milk or your favorite beverage!
Tips and Variations:
Use Chilled Dough: For an extra chewy cookie, chill the dough in the fridge for 30 minutes before baking. This helps the cookies maintain their shape and develop a richer flavor.
Mix-In Options: In addition to chocolate chips, you can try adding nuts (like walnuts or pecans), dried fruit (such as cranberries or raisins), or even a pinch of cinnamon for a unique twist.
Bigger Cookies: If you prefer larger cookies, use a larger scoop and increase the baking time by 2-3 minutes. Keep an eye on the cookies to avoid overbaking.
Salted Butter: If you don’t have unsalted butter, you can use salted butter, but make sure to reduce or eliminate the added salt in the recipe.
How to Store:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container with the cookies.
Freezer: You can also freeze the cookie dough for later use. Simply roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container, and they’ll keep for up to 3 months. To bake, just add an extra minute or two to the cooking time without thawing.
Baked Cookies: Baked cookies can be frozen as well. Wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.
FAQs:
Q: Can I use margarine instead of butter?
A: While margarine can be used as a substitute for butter, it may affect the flavor and texture. Butter adds richness and a slightly crisp edge to the cookies, which margarine may not fully replicate.
Q: Why are my cookies too flat?
A: Cookies can spread too much if the butter is too soft or melted before baking. Be sure to use softened butter, not melted. Also, chilling the dough before baking can help cookies keep their shape.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use one that is designed for baking, and check that your other ingredients (like the chocolate chips) are gluten-free as well.
Q: How do I make my cookies chewier?
A: To make your cookies chewier, try reducing the granulated sugar slightly and increasing the amount of brown sugar. Brown sugar adds moisture, which contributes to a chewier texture.
Q: How can I prevent my cookies from becoming too hard?
A: Avoid overbaking your cookies, as this can lead to a hard, crunchy texture. Bake them just until the edges are golden, but the centers are still soft. They will continue to set as they cool on the baking sheet.
With this easy chocolate chip cookie recipe, you’ll have a go-to dessert that’s perfect for any occasion!