Introduction
If you’re craving the perfect chocolate chip cookie, look no further! These soft and chewy cookies are easy to make and deliver the ultimate balance of sweetness, vanilla, and rich chocolate. With their soft centers and golden edges, these cookies are perfect for any occasion, whether you’re baking for a family gathering or just enjoying a sweet treat. Simple yet satisfying, they bring the nostalgic flavors of homemade cookies right to your kitchen.
Why You’ll Love This Recipe
This recipe is a game-changer! The combination of soft, chewy texture and the irresistible flavor of chocolate chips will have you reaching for one cookie after another. It’s a classic treat that never goes out of style, with the perfect balance of sweetness and vanilla undertones. The best part? These cookies come together in no time, making it easy to satisfy your sweet tooth.
Recipe Origins
Chocolate chip cookies have a charming history that dates back to the late 1930s. Ruth Wakefield, the inventor of the chocolate chip cookie, created the first batch at her Toll House Inn in Massachusetts. Initially, she expected to melt the chocolate into the dough, but instead, the chocolate chips held their shape, creating the iconic texture we all love today. This recipe takes inspiration from Ruth’s original creation, but with a modern twist that enhances the chewy, melt-in-your-mouth goodness.
Nutrition Information
Calories: 210
Fat: 10g
Carbohydrates: 30g
Protein: 2g
Sodium: 85mg
Sugar: 18g
Quick Facts
Preparation Time: 15 min
Cooking Time: 10 min
Total Time: 25 min
Servings: 24 cookies
Difficulty: ⭐⭐
Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the cookies. To reheat, simply place them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes to restore their softness.
Serving Suggestions
Serve these chocolate chip cookies with a glass of milk for the ultimate indulgence. You can also pair them with your favorite ice cream for a delightful dessert or enjoy them alongside a hot cup of coffee.
Common Mistakes
Overbaking: Watch your cookies carefully as they bake. They should look slightly underdone in the center when you pull them out of the oven; they will continue to cook on the baking sheet.
Not Chilling the Dough: If you have time, chill the cookie dough for at least 30 minutes before baking to help prevent spreading and achieve a thicker cookie.
Overmixing the Dough: Be gentle when mixing the dry and wet ingredients to avoid a tough texture.
Recipe Variations
Vegan: Replace the butter with a plant-based butter substitute, and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) in place of the eggs.
Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
Low-Carb: Swap the sugar for a low-carb sweetener like erythritol and use almond flour instead of all-purpose flour.
Frequently Asked Questions
Can I freeze the cookie dough? Yes! You can freeze the dough for up to 3 months. Roll it into balls and place them on a baking sheet to freeze, then store in a freezer bag. Bake them straight from frozen, adding a couple of extra minutes to the bake time.
How can I make the cookies chewier? To achieve a chewier texture, use more brown sugar than granulated sugar, as the molasses in brown sugar helps retain moisture.
Can I use milk chocolate chips instead of semisweet? Absolutely! If you prefer a sweeter, creamier flavor, milk chocolate chips are a great substitute.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 tsp salt
Instructions
1- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. 2- In a small bowl, whisk together the flour, baking soda, and salt. Set aside. 3- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until smooth and fluffy. This should take about 2 minutes with an electric mixer. 4- Beat in the vanilla extract and eggs, one at a time, until fully combined. 5- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. 6- Fold in the chocolate chips, ensuring they're evenly distributed throughout the dough. 7- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. 8- Bake for 9-11 minutes, or until the edges are golden brown and the centers are soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. 9- Enjoy your delicious, soft and chewy chocolate chip cookies!
