Discover the ultimate chocolate chip cookie recipe with crispy edges and a chewy center. Packed with tips for perfect texture and flavor, these cookies will become your go-to treat! Learn how to customize them to your taste and make the best cookies ever.
Table of Contents
Introduction
Let’s be honest: there’s nothing quite like biting into a warm, gooey, freshly baked chocolate chip cookie. It’s a universal comfort food, something we all crave whether we’re young or old. However, the fact is that not every chocolate chip cookie made to be the same. Some are too dry, some too sweet, and others just don’t hit the right balance. That’s why I’m about to share the BEST chocolate chip cookie recipe you’ll crave over and over again. This recipe has been tested to perfection, and the result is a cookie with crispy edges, a chewy center, and just the right amount of chocolaty goodness.
The History of Chocolate Chip Cookies
Believe it or not, chocolate chip cookies weren’t always a thing. They were invented by accident in 1938 by Ruth Wake field, who ran the Toll House Inn in Massachusetts. She tried adding chopped chocolate pieces to her cookie dough, hoping it would melt completely. Instead, the chunks held their shape, and the Toll House Chocolate Chip Cookie was born. Now, it’s one of the most iconic cookies in the world!
Why This Recipe is Different
So, what makes this recipe stand out from the crowd? Well, it all comes down to the secret ingredient: brown butter. Brown butter adds a rich, nutty flavor that enhances the overall depth of the cookie. Paired with the perfect combination of sugars and a precise bake time, this cookie recipe delivers a treat that is far from ordinary. Plus, this recipe gives you tips on how to customize the texture to your liking, whether you prefer chewy or crispy.
Chocolate Chip Cookie
Equipment
- Mixing Bowls You’ll need a large bowl for mixing the wet ingredients and a medium-sized bowl for the dry ingredients.
- Electric Mixer or Whisk An electric mixer will make it easier to cream the butter and sugars together, but you can also use a whisk or wooden spoon for manual mixing.
- Measuring Cups and Spoons Accurate measurements are essential for baking, so you’ll need a set of measuring cups for flour, sugar, and chocolate chips, as well as measuring spoons for ingredients like baking soda, salt, and vanilla extract.
- Spatula or Wooden Spoon These are used for stirring the cookie dough and folding in the chocolate chips.
- Baking Sheet A flat, metal tray used for placing the cookie dough balls on for baking. Make sure it’s large enough to fit several cookies with space in between.
- Parchment Paper (Optional) Lining the baking sheet with parchment paper prevents the cookies from sticking and makes cleanup easier.
- Cooling Rack This is used to cool the cookies after baking. It allows air to circulate around the cookies so they cool evenly and don’t become soggy.
- Cookie Scoop or Tablespoon A cookie scoop helps ensure evenly sized cookies, but a tablespoon will also work for portioning out the dough onto the baking sheet.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture and stir until combined.
- Fold in Chocolate Chips: Add the chocolate chips to the dough and mix until evenly distributed.
- Scoop Dough: Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Avoid over-baking to keep the cookies chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter (1 cup / 227g): ~1,627 kcal
- White Sugar (1 cup / 200g): ~774 kcal
- Brown Sugar (1 cup / 220g): ~838 kcal
- Eggs (2 large): ~140 kcal
- All-purpose flour (3 cups / 375g): ~1,365 kcal
- Semi-sweet chocolate chips (2 cups / 340g): ~1,200 kcal
- Olive oil (2 tablespoons): ~239 kcal
Calories per cookie (for 24 cookies): ~257 kcal per cookie This is an estimate, and the actual calorie count can vary slightly based on ingredient brands and portion sizes.
Ingredients Overview
Here’s what you’ll need to get started:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, browned
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Optional Ingredients:
- Chopped nuts, white chocolate chunks, or dried cranberries.
Substitutes for Dietary Needs:
- For gluten-free: Substitute all-purpose flour with a gluten-free blend.
- For a vegan option: Use plant-based butter and flax eggs (1 tbsp ground flaxseed + 3 tbsp water).
The Role of Each Ingredient
Each ingredient in this recipe serves a purpose beyond just adding flavor:
- Flour: Gives structure to the cookie.
- Butter: Provides richness, with brown butter adding a nutty depth.
- Brown Sugar: Adds moisture and helps the cookie stay chewy.
- Granulated Sugar: Adds sweetness and encourages a slight crispness on the edges.
- Eggs: Bind the dough and add to the chewy texture.
- Baking Soda: Aids the cookies grow and spread evenly.
- Salt: Enhances the flavors.
- Chocolate Chips: The star ingredient!
How to Get the Perfect Texture
When it comes to texture, everyone has a preference—some like their cookies chewy, others like them crispy. Here’s how to get the result you want:
- For chewy cookies: Make use of more brown sugar, and under bake.
- For crispy cookies: Use more granulated sugar and bake them for the full time.
- For a balance of both: Follow this recipe as is, with the perfect balance of sugar types.
Secret Tips for the Best Chocolate Chip Cookies
- Chill the Dough: Let the dough rest in the fridge for at least 30 minutes before baking. This enhances flavor and texture.
- Brown the Butter: Browning the butter adds a deep, rich flavor that elevates the cookie beyond your standard recipe.
- Resting the Dough Overnight: If you have time, refrigerate the dough overnight. This allows the flavors to fully develop and results in a cookie that tastes even better.
Step-by-Step Instructions
- Brown the Butter: The butter should be melted in a saucepan on medium temperature. Mix continuously until it becomes golden brown and smells like nutty. Remove from heat and allow it cool down a little.
- Mix the Sugars: In a large bowl, combine brown sugar, granulated sugar, and the cooled brown butter. Mix until smooth.
- Add Eggs and Vanilla: Add eggs to the mix along with vanilla extract. Beat until it is well mixed
- Dry Ingredients: In a separate bowl, mix together baking soda, flour and salt. Gradually add this mixture to the wet ingredients, mixing until well-mixed
- Fold in Chocolate Chips: Stir in the chocolate chips (and any other add-ins like nuts).
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out dough (about 2 tablespoons per cookie) and place on the sheet. Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
- Cool: Allow the cookie to cool for five minutes before transferring them onto an air-tight rack to completely cool.
Customizing Your Cookies
If you want to jazz up your cookies, feel free to add your own twist! Here are some ideas:
- Add Nuts: Walnuts or pecans provide extra crunch.
- Change the Chocolate: Use white chocolate, dark chocolate, or a mix for different flavor profiles.
- Dried Fruits: Cranberries or raisins can add a sweet, tangy element.
The Importance of Proper Baking Time
One of the keys to perfect chocolate chip cookies is not over baking them. Cookies should look slightly underdone when you pull them out of the oven.
Storage and Freshness Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookie dough in balls, ready to bake later, for up to 3 months.
Common Mistakes to Avoid
- Over-mixing the Dough: This can result in tough cookies. Mix until just combined.
- Not Measuring Ingredients Properly: Too much flour can lead to dense, dry cookies. Use the spoon and level method for accuracy.
Serving Suggestions
These cookies pair perfectly with a glass of cold milk, a cup of hot coffee, or even some vanilla ice cream. You can also turn them into cookie sandwiches by adding a scoop of ice cream between two cookies!
Conclusion
Once you’ve tried this recipe, you’ll never go back to store-bought cookies again. The combination of brown butter, perfectly balanced ingredients, and customizable options make these chocolate chip cookies truly unforgettable. So, what are you waiting for? Whip up a batch and let the cravings begin!
FAQs
How can I make my cookies chewier?
Use more brown sugar and slightly under bake them.
Can I make the dough ahead of time?
Yes! In fact, refrigerating the dough for a few hours or overnight can enhance the flavor.
What’s the best way to melt butter for cookies?
Browning the butter adds a deep, nutty flavor, but if you’re short on time, melting it in the microwave works too.
How long do the cookies last?
Stored in an airtight container, they’ll stay fresh for up to a week.
Can I use dark chocolate instead of milk chocolate?
Absolutely! You can swap out chocolate types to suit your taste preferences.