An easy recipe for the Best Chocolate Chip Cookies made from scratch. The homemade cookie dough batter yields soft, chewy cookies with chocolate chip morsels.
This recipe will result in the perfect batch of cookies every time!
Nothing is better than whipping up a batch of cookies like these classic Chocolate Chip Cookies. Our chewy coconut oatmeal cookies and the soft peanut butter chocolate chip cookies are just as tasty. Be sure also to check out our alfajores cookie recipe for a unique and delicious cookie recipe.
HOMEMADE CHOCOLATE CHIP COOKIES-
Chocolate chip cookies are such a classic cookie loved by kids and adults. This easy recipe gives you the perfect batch of homemade chocolate chip cookies! The cookie dough is perfect and gives you soft, chewy, gooey cookies bursting with chocolate chips.
WHAT YOU NEED-
This recipe calls for essential ingredients you most likely already have in your pantry. It is essential to have the proper measurements to get the perfect batch of cookies. You’ll need:
- BUTTER– You want to ensure your butter is at room temperature unsalted. If the butter isn’t softened, you will have a hard time creaming the butter.
- SUGAR– The key to the best cookies is a mix of granulated and brown sugar. The brown sugar will give you that softer and chewier cookie.
- SALT– Salt is what balances out all the sweetness!
- VANILLA– Vanilla is a must in homemade chocolate chip cookies.
- EGGS– We need large eggs for this recipe.
- FLOUR– You want to use an all-purpose, measured flour, then sifted. When measuring the flour, you want to spoon the flour into the measuring cup to get the most accurate amount.
- BAKING SODA– Helps leaven the batter.
- CHOCOLATE– Chocolate is the most crucial ingredient to get the perfect batch of cookies!
WHAT KIND OF CHOCOLATE CAN I USE?
There are several different types of chocolate that you can use for these cookies.
- Chocolate chunks– You can also use chopped chocolate if you don’t have any morsels on hand. If using chunks, you’ll get more chocolate in each bite.
- Semi-sweet– This is the classic chocolate chip used in cookies. When looking for semi-sweet chocolate, you want to look for a cocoa percentage between 40-70%; these chips are sweeter than bittersweet.
- Milk chocolate– Milk chocolate chips will result in sweeter cookies as the morsels are much sweeter. These chips have a cocoa percentage of about 10%.
- Bittersweet morsels– These chips have a robust chocolate taste and are less sweeter than the others.
- Mini morsels– Using mini chocolate chip morsels is also a great option!
- M&Ms- These cookies are also great when adding some M&M along with the chocolate chip batter.
- Peanut butter– I love adding peanut butter chips in addition to the classic chocolate chips morsels for a kick of flavor.
HOW TO MAKE CHOCOLATE CHIP COOKIES-
- Dry ingredients– Sift together the flour, baking soda, and salt. Set aside.
- Wet ingredients– Cream together the softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add one egg at a time and beat after each egg.
- Combine batter– Add the dry ingredients into the creamy mixture and beat on low until well combined.
- Chocolate– Add in the chocolate chip morsels and fold into the batter with a spatula.
- Divide batter– With a cookie scoop or spoon, divide the batter into 24 uniform cookies.
- Shape cookies- Roll and shape the divided dough into a round ball. Add to the baking sheet about an inch apart from each other.
- Bake cookies– Bake the cookies until slightly golden and remove them from the oven.
- Cool cookies– Transfer to a cooling rack and let it slightly cool.
|The key to achieving the perfect batch of soft and chewy chocolate chip cookies that don’t turn hard after baking is the bake time. You do not want to overbake the cookies.|
How do I know that my cookies are done and ready?
The bake time for our chocolate chip cookies is 9-11 minutes, and you do NOT want to bake for any longer. The secret is to slightly under-baking the cookies because they continue to bake on the inside when you remove them.
DO NOT be alarmed when the cookies look uncooked when removing them from the oven; as soon as they turn golden, it is your time to remove them.
We like our cookies soft and chewy so we remove ours at 9 minutes.
HOW TO FREEZE HOMEMADE COOKIES-
This homemade cookie recipe freezes wonderfully, whether baked or raw!
- Freezing the cookie dough – This cookie dough is PERFECT to freeze for a later time! Make the batter, shape it, add it to the tray, and freeze it. Once the cookie balls are frozen, transfer them into a freezer bag. The batter can be in the freezer for 2-3 months.
- How to bake frozen cookie dough – When ready to enjoy, remove the amount of cookies you want and allow the cookie dough to unthaw in the fridge for several hours or overnight. Continue with the baking instructions and enjoy.
- Freezing baked cookies – You can freeze the cookies after baking them! Allow the baked cookies to cool completely, and then add them to a freezer bag or container and freeze. They can stay frozen for up to 2 months.
- How to warm frozen cookies – When ready to enjoy, thaw the cookies at room temperature and then reheat them in the oven, microwave, or toaster until warm and enjoy.
FREQUENTLY ASKED QUESTIONS-
Store the chocolate chip cookies in an airtight container at room temperature for up to 5 days. If you want to keep the cookie’s softness, add a slice of white bread into the container; the beard will keep the cookies from drying out.
No, you do not want to eat this cookie dough raw.
You overbaked the cookies! All ovens are different, and the bake time will vary slightly. So, bake just until golden and remove.
If your cookies come out flat, you may have under-measured the flour. If the cookies are too thick, then you added too much flour.
Yes, this cookie batter is better when the cookie dough rests for at least 30 minutes or up to 3 days. If you are chilling for longer than 2 hours you want to allow the dough to sit at room temp for about 10 minutes before shaping.
MORE DESSERTS TO TRY-
Chewy and Soft Chocolate Chip Cookies
- In a small bowl, combine the flour, baking soda, and salt.
- Add the flour to the butter mixture. On low speed, beat until well incorporated.
- Fold in chocolate chip morsels.
- Once the dough is combined, chill in the fridge for 30 minutes.
- Shape 24 medium cookies (or 16 large balls).
- Place cookies onto baking sheet. Bake for 8-9 minutes (11 minutes for the large cookies).