Description
This BEST Chocolate Chip Cookie recipe delivers classic, soft, and chewy cookies bursting with semi-sweet chocolate chips. The dough is chilled to enhance flavors and texture, producing perfectly golden edges and a tender center. Ideal for baking at home with simple ingredients anyone can find.
Ingredients
Units
Scale
Cookie Dough Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (66g) granulated sugar
- 1/2 cup (104g) packed light brown sugar
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (186g) all-purpose flour
- 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)
Instructions
- Prepare the dough: Place the melted butter in the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Add granulated and light brown sugars and mix on low speed until smooth. Mix in the egg and vanilla extract on medium speed until fully combined.
- Add dry ingredients: Mix in baking soda and salt, then gradually blend in the flour until the batter is smooth and just comes together. Scrape the sides of the bowl as needed. Slowly mix in the chocolate chips evenly into the dough.
- Chill the dough: Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2-tablespoon-sized balls of dough onto the sheet. The exact spacing is not critical at this point as the dough will chill. Cover with plastic wrap and refrigerate for at least 2 hours to firm up the dough.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a second cookie sheet with parchment paper or a silicone baking mat for baking.
- Arrange and bake cookies: Remove the chilled dough balls from the refrigerator and space them about 2 inches apart on the prepared baking sheet. Bake for 11-15 minutes, or until the cookie edges turn a light golden brown and the tops are no longer glossy.
- Cool the cookies: Allow cookies to cool on the baking sheet for at least 10 minutes to set before transferring them to a wire rack or serving plate.
Notes
- This recipe yields about 22-24 cookies when using 2-tablespoon scoop sizes, or about 36 cookies if using 1-tablespoon scoops.
- Double or triple the recipe to make larger batches of cookies.
- Freeze baked cookies in an airtight container for up to two months to preserve freshness.
- To freeze cookie dough, freeze dough balls in a single layer; once frozen, store in airtight containers or bags. Bake directly from frozen, allowing them to thaw on the baking sheet as the oven preheats.
- If cookies don’t flatten properly, gently press them with your palm before or during baking, especially if dough is very cold or ingredient brands vary.
- Experiment with different mix-ins such as white chocolate chips, butterscotch chips, peanut butter chips, or nuts. Keep total add-ins to around 1 ½ cups.
- Bake smaller 1-tablespoon dough balls for 8-12 minutes for a smaller cookie size.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 83mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 18mg
