Chocolate Chip Cookie Recipe
Everyone needs a good Chocolate Chip Cookie Recipe in their life. In my opinion, this is the BEST chocolate chip cookie recipe of all time.
These cookies have the perfect balance of chewiness, yet they are fully cooked through. The center is slightly cake like which is perfect for people who love a slightly fluffy texture. Plus, the edges are crispy and golden brown.
These cookies are not greasy, and they do not spread too thin when baked. Honestly, these cookies are perfect. Blended to perfection, let me know if you give these a try.
If you love dessert, give my easy Cranberry Cream Cheese Roll Ups, Peachberry Crisp or Gingersnap Cookies a try!
Ingredients Needed for Chocolate Chip Cookie Recipe
Dry Ingredients – This cookie recipe calls for fine sea salt, all-purpose flour, baking powder and baking soda.
Wet Ingredients – This cookie recipe calls for room temperature unsalted butter, packed light brown sugar, cane sugar, one large egg and vanilla extract. The butter should be soft but not completely mushy.
Chocolate Chips – This cookie recipe calls for semi-sweet chocolate chips, but you can use whatever type of chips you enjoy most. If you use mini chips, you will not need the full amount suggested below.
Flaky Sea Salt – Finish these cookies with a pinch of flaky Maldon Sea salt for the perfect bite.
Pro Tips for Thicker Cookies
- Line a baking tray with parchment paper or a cookie mat to prevent sticking.
- Do not overcrowd the baking tray. Overcrowding can cause underbaked cookies that melt together.
- Use a cookie scoop to measure 2 tablespoons of dough. This allows for even baking.
- Larger cookies may need more baking time. Whereas smaller cookies will require less baking time.
- Cold dough yields thicker cookies. Chill the dough for at least 45 minutes before baking. The colder the better. You can even chill the dough up to two days before baking.
- Place the chilled cookie dough on a room temperature or chilled baking tray that’s lined with a cookie mat for thicker cookies. Adding cold dough to a hot pan can cause thinner cookies.
- Shape the dough in a taller tater tot shape versus a round ball. This will also help keep the cookies thicker as they bake.
How to Make Chocolate Chip Cookies
Combine Wet Ingredients
Cream together the room temperature unsalted butter, light brown sugar, and cane sugar in a stand mixer with the paddle attachment. Once combined, add the egg and vanilla extract. Scrape down the sides to ensure it is well combined. Beat until light colored and well combined.
Combine Dry Ingredients
In a mixing bowl, combine the AP flour, baking powder, baking soda and fine sea salt. Whisk until well combined.
Mix the Batter
Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix. Gently fold in the chocolate chips. Cover and refrigerate for a minimum of 45 minutes. The colder the better. Cold dough yields thicker cookies.
Bake the Cookies
Preheat the oven to 375 degrees. Line a room temperature baking tray with parchment paper or a cookie mat.
Portion the dough into taller balls, 2 tablespoons of batter per cookie. They can almost look like a tater tot. Image above. This handy cookie scoop is helpful for measuring.
Place the dough balls on the prepared baking tray and bake for 11-12 minutes. Let the cookies rest on the tray for 3-5 minutes before transferring to a cooling rack. Finish the cookies with a few extra chocolate chips and a sprinkle of Maldon Sea salt.
Makes 12-14 cookies. Let the cookies cool on a cooling rack before enjoying. Larger cookies may need more baking time. Whereas smaller cookies will require less baking time.
How to Store
Store cookies in an airtight container at room temperature on the countertop for up to 4 four days. Option to add a piece of bread to the container to help keep the cookies soft.
Option to freeze the cookies as well. Form the cookie dough into balls. Add a small piece of parchment paper between the balls so they do not stick together. Place the dough balls in an airtight container or sealable freezer safe bag. Store up to 2 months.
You can also freeze baked cookies as well. Store in an airtight or freezer safe container for up to 2 months.
Frequently Asked Questions FAQ’s (Cookie Recipe)
Do I have to measure precisely? Yes! Make sure you use dry measuring cups to measure dry ingredients. Scoop and level the ingredients for best results.
Why are my cookies spreading out too thin? The oven temperature might be wrong, your butter could be too soft or melted, you might not have measured the ingredients incorrectly, or your leavening agents could be expired. Make sure your leavening agents are fresh for best results.
Do I have to refrigerate the dough before baking? Yes! This helps the ingredients to setup better. So, when the cookies bake, they form a perfect shape versus being too thin. The colder the dough the better.
Is melted unsalted butter, OK? No! This will change the texture of the cookie entirely. They could come out greasy looking and feeling. Make sure the butter is room temperature for the best outcome.
Can I use regular butter vs. unsalted? Technically yes! But I would probably skip the additional flaky sea salt at the end so that the cookies do not taste too salty.
Why didn’t my cookies spread at all? You used too much flour. Too much flour can prevent the cookies from spreading and cause the dough to be stiff. This will yield a dry cookie that cracks. Another reason this can occur is if your butter is too cold before blending.
If you love dessert, give my easy Cranberry Cream Cheese Roll Ups, Peachberry Crisp or Gingersnap Cookies a try!
Chocolate Chip Cookie Recipe
Equipment
- 1 stand mixer with paddle attachment
- 1 whisk
- 1 spatula
- 1 cookie scoop
- 1 baking tray with cookie mat
- 1 cooling rack
- 1 dry measuring cups
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons AP flour, all purpose
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons unsalted butter, room temperature, soft but not mushy
- ⅓ cup cane sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins / Garnish
- ½ cup semi-sweet chocolate chips
- Pinch Maldon Sea salt, as garnish
Instructions
How to Make Chocolate Chip Cookies
Combine Wet Ingredients
- Cream together the room temperature unsalted butter, light brown sugar, and cane sugar in a stand mixer with the paddle attachment. Once combined, add the egg and vanilla extract. Scrape down the sides to ensure it is well combined. Beat until light colored and well combined.
Combine Dry Ingredients
- In a mixing bowl, combine the AP flour, baking powder, baking soda and fine sea salt. Whisk until well combined.
Mix the Batter / Refrigerate
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix. Gently fold in the chocolate chips. Cover and refrigerate for a minimum of 45 minutes. The colder the better. Cold dough yields thicker cookies.
Bake the Cookies
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper or a cookie mat.Portion the dough into taller balls, 2 tablespoons of batter per cookie. They can almost look like a tater tot. Image above.
- Place the dough balls on the prepared baking tray and bake for 11-12 minutes. Let the cookies rest on the tray for 3-5 minutes before transferring to a cooling rack.Finish the cookies with a few extra chocolate chips and a sprinkle of Maldon Sea salt. Makes 12-14 cookies. Let the cookies cool on a cooling rack before enjoying. Larger cookies may need more baking time. Whereas smaller cookies will require less baking time.
Notes
Store cookies in an airtight container at room temperature on the countertop for up to 4 four days. Option to add a piece of bread to the container to help keep the cookies soft. Option to freeze the cookies as well. Form the cookie dough into balls. Add a small piece of parchment paper between the balls so they do not stick together. Place the dough balls in an airtight container or sealable freezer safe bag. Store up to 2 months. You can also freeze baked cookies as well. Store in an airtight or freezer safe container for up to 2 months.