The Ultimate Chocolate Chip Cookies
by Feli Chic'Cuisine
There’s something magical about fresh-out-of-the-oven chocolate chip cookies. The gooey chocolate, the soft centers, and the crispy edges... it’s hard to resist! And making these cookies couldn’t be easier.
If you’re looking for the best chocolate chip cookie recipe, you’re in the right place. With just a few basic ingredients and easy steps, you can have warm, delicious cookies fresh from the oven in no time.
Whether you’re baking for your family, a special occasion, or just craving something sweet, this recipe never disappoints. Everyone loves these cookies, but kids especially can’t get enough!
Every time I bake them, my daughter shows up in the kitchen, sneaking a warm one off the tray before they’ve even cooled. Soft, chewy, and full of melty chocolate—they’re impossible to resist!
Why Chocolate Chip Cookies are so Loved
Chocolate chip cookies are one of the most beloved treats in the world, and for good reason. They have the perfect mix of soft, chewy centers and crisp edges, with melty chocolate in every bite. But it’s not just the taste that makes them special—these cookies bring a feeling of comfort and nostalgia.
Almost everyone has a memory tied to them—baking them as a kid, sharing them with family, or sneaking one straight from the baking tray. They’re simple, familiar, and always bring a sense of warmth and happiness.
And let’s be honest—nothing beats a warm chocolate chip cookie fresh from the oven, especially with a cold glass of milk or hot chocolate. It’s a treat that never gets old!
And because this recipe is so simple, you won’t need to spend hours in the kitchen. It’s perfect for those moments when you just want a treat that’s quick and easy but still delivers on taste.
Pro Tips for Perfect Cookies
✔️ Use Room Temperature Butter and Eggs – This ensures a smooth, even dough. Cold butter won’t cream properly, and cold eggs can cause the batter to separate.
✔️ Don’t Overmix – Overworking the dough can make your cookies tough instead of soft and chewy.
✔️ Chill the Dough – If you have time, chilling helps develop the flavor and keeps the cookies from spreading too much in the oven.
✔️ Measure Flour Correctly – Too much flour leads to dry cookies. Spoon the flour into your measuring cup, then level it off with a knife.
✔️ Use High-Quality Chocolate – Chopped chocolate melts into irresistible pools, while chips hold their shape. Mix both for the best of both worlds!
✔️ Adjust Baking Time – For softer cookies, take them out just before they look fully done. They will continue to set on the baking sheet.
If you enjoyed this, you may love: Easy Classic Chocolate Brownies
How to Store & Freeze Cookies
To Store Baked Cookies:
✔ Keep in an airtight container at room temperature for up to a week.
To Freeze Cookie Dough:
✔ Scoop dough onto a baking sheet and freeze until firm. Transfer to a zip-top bag and freeze for up to 3 months.
✔ Bake straight from frozen, adding an extra 2–3 minutes to the bake time.
Step-by-Step Instructions
1. Prep Your Ingredients
✔ Take your butter and eggs out of the fridge about 30 minutes before baking so they reach room temperature. This helps everything mix evenly.
✔ Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
2. Mix the Dry Ingredients
✔ In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars
✔ In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes). A stand mixer or hand mixer works best for this step. until light and fluffy. This is what makes your cookies soft and chewy!
✔ Crack in the eggs (make sure they’re at room temperature for best results) and add the vanilla extract. Mix until fully combined.
4. Combine Wet and Dry Ingredients
✔ Gradually add the dry ingredients into the wet mixture, mixing just until combined. Overmixing will make the cookies tough!
✔ Gently stir in the chocolate chips or chopped chocolate, making sure they’re evenly distributed in the dough. If you love extra chocolate, reserve a handful to press on top before baking.
5. Chill the Dough (Optional but Recommended!)
✔ If you have time, chill the dough in the refrigerator for at least 30 minutes, or even overnight. This helps develop the flavors and prevents the cookies from spreading too much.
6. Scoop
✔ Use a cookie scoop or spoon to drop dough balls (about 2 tablespoons each) onto the lined baking sheets, leaving space for spreading.
7. Bake:
✔ Pop the baking sheet into the oven and bake for about 10-12 minutes. The edges should be golden, and the centers still look slightly soft.
✔ Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
The secret to these soft chocolate chip cookies lies in taking them out of the oven just before they're fully baked. While they may seem soft and chewy initially, they firm up as they cool, resulting in a delectable combination of soft, chewy edges and a gooey, delicious center.
Frequently Asked Questions (FAQ) about These Chocolate Chip Cookies
1. Can I use salted butter instead of unsalted butter?
Yes, you can! If you use salted butter, just skip the extra salt in the recipe to avoid making the cookies too salty.
2. Can I use other types of chocolate (dark, milk, white)?
Absolutely! Feel free to use dark chocolate, milk chocolate, or white chocolate chips, or even a mix. Each type of chocolate will give the cookies a slightly different flavor, but they’ll all be delicious.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it. Just cover the dough tightly and chill it for up to 3 days. Chilling the dough can even help improve the texture of the cookies, making them a bit thicker and chewier.
4. What if I don’t have an ice cream scoop?
No problem! You can use a tablespoon or your hands to form the dough balls. Just aim for about 2 tablespoons of dough per cookie, and space them 2 inches apart on the baking sheet.
5. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap in whole wheat flour, but the texture will be a bit denser and the flavor slightly nuttier. You might also want to try half whole wheat and half all-purpose flour for a lighter result.
6. Why are my cookies spreading too much?
If your cookies are spreading too much, it might be because the butter is too soft or the dough is too warm. Make sure your butter is room temperature (not too melted) and, if needed, chill the dough for 30 minutes before baking to help them hold their shape.
7. Can I add nuts or other mix-ins to the dough?
Yes! You can mix in chopped nuts (like walnuts or pecans), dried fruit, or even toffee bits. Just fold them in along with the chocolate chips in step 3 of the recipe.
The Ultimate Chocolate Chip Cookies Recipe
These cookies are everything you want in a homemade treat—soft, chewy, buttery, and packed with melty chocolate in every bite.
🍪 Yields: About 24 cookies
⏱ Prep Time: 15 min.
⏳ Cooking Time: 10-12 min. per batch
⏰ Total Time: 25-30 min
Ingredients
380g (3 cups) flour
1 teaspoon baking soda
1/8 teaspoon salt
227g (8 oz; 2 sticks) unsalted butter, at room temperature
100g (1/2 cup) granulated (caster) sugar
247 g (1 1/4 cups) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
340g (2 cups) semisweet chocolate chips or roughly chopped chocolate
Method
1. Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, using a mixer, beat the butter, granulated sugar, and brown sugar until creamy—about 2 minutes (no more!). Add the vanilla and eggs, mixing until combined.
4. Gradually mix in the dry ingredients until just incorporated. Gently fold in the chocolate chips or chopped chocolate.
5. Using an ice cream scoop or your hands, form 2-tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 11-13 minutes, or until the edges are light golden brown. The cookies will be soft when they come out but will firm up as they cool, creating a chewy edge with a gooey, soft center.
7. Let them cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Enjoy!
''If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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