Best Chocolate chip Cookies Recipe
Rich, chocolatey, chewy, and gooey these Chocolate Chip Cookies are absolutely the best ones you will ever bake. These chocolate chip cookies are a classic dessert that turns out perfect every time. They have a nice soft and chewy center, melting chocolate chips, and that perfect crisp golden outer edge. Packed with chocolate chips this is one cookie that you definitely can't resist.
Equipment
- Stand Mixer / Hand Mixer
- Paddle Attachment
- Spatula
- Cookie scoop
- baking tray
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
- 2 ¼ cup All-purpose flour
- ¾ teaspoon Salt
- ¾ teaspoon Baking soda
- ¾ cup Light brown sugar
- 1 cup Unsalted Butter Room temperature
- ¾ cup White Granular Sugar
- 1 large Egg room temperature
- 1 tablespoon Vanilla extract
- 1 ½ cups Semi-sweet chocolate chips for the cookie dough
- ¼ cup Semi-sweet chocolate chips for toppings on cookie dough balls
Instructions
- Sift 2 ¼ cups of all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon salt in a bowl and set it aside for later.
- In a bowl for a stand mixer or a mixing bowl add 1 cup room temperature unsalted butter, ¾ cups of white granular sugar, and ¾ cup of well-packed light brown sugar.
- Beat the sugar and butter together using a paddle attachment or a mixing attachment of a hand mixer. Beat it for 2 to 3 minutes till it's well combined and light and creamy.
- Add 1 large egg and 1 tablespoon vanilla extract to the bowl and mix it together at low speed.
- Remember to scrape down the sides at regular intervals so that everything blends together.
- Add the sifted flour in 3 parts to the dough mixture and beat it together at a low speed until all comes together.
- Finally, add the chocolate chips to the dough and fold them in using a spatula. Do not over mix the dough or you will end up with flat cookies.
- Line a baking tray or a pan with parchment paper.
- Using a small cookie scoop, scoop up the dough to make equal size dough balls onto the baking tray prepped earlier.
- Chill the tray in the refrigerator overnight or a minimum of 8 to 10 hours.
- Pre-heat the oven at 375F and line one baking tray with parchment paper.
- Transfer the refrigerated dough balls onto the freshly prepped baking tray, keeping 2-inch space between each dough ball. Press on extra chocolate chips on top for a decadent dose of chocolate in the cookies
- Bake the chocolate chip cookies for 9 to 11 minutes for soft-centered and chewy cookies. But since each oven heats up differently check the cookie at 9 minutes and if the edges are not lightly golden brown then cook it further for a couple of minutes.
- Let the cookies cool down for 10 to 15 minutes in the baking pan itself. The cookies are too delicate at this time so if you try to move them before they cool off a little they will break.
- After 10 to 15 minutes transfer the cookies to a wire rack to cool further.
- Enjoy the warm cookies as they are the best. An absolute delight that you do not want to miss.
- You can store the cookies in an air-tight container and they will stay good for a week at room temperature. Later you can freeze the cookies in an air-tight container and store them for about 2 to 3 months.
Tried this recipe?Let us know how it was!