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Chocolate Chip Cookies
Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with melty morsels of chocolate. This is the best method for getting perfect bakery-style cookies.
Ingredients
- 1 cup unsalted butter, (16 Tbsp), softened to room temperature*
- 1/2 cup granulated sugar
- 1 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour, measured correctly*
- 1 tsp baking soda, sifted to eliminate lumps
- 1 tsp salt
- 12 oz semi-sweet chocolate chips, (2 1/4 cups), divided, reserving 1/4 cup for the top
Instructions
- Cream butter and sugar: Preheat oven to 350 F. Line a baking sheet with parchment or Silpat liner. In the bowl of a stand mixer with paddle attachment, combine softened butter, 1 1/4 cups of packed brown sugar and 1/2 cup of white sugar. Beat for 1-2 minutes on medium/high speed until creamy and combined.
- Add eggs and vanilla: Add 2 eggs, one at a time, beating well with each addition, then beat in 2 tsp of vanilla.
- Add dry ingredients: In a separate bowl, whisk together 3 cups of flour, 1 tsp salt, and 1 tsp baking soda. Add the flour mixture to the creamed butter in thirds, mixing just until incorporated (do not overmix). Reserve 1/4 cup chocolate chips and fold in the remaining 2 cups chocolate chips.
- Form dough balls: Use an ice cream scoop to form even dough balls (3 Tbsp or 55 g each). Place scoops of dough onto a lined baking sheet and roll the dough balls lightly with your hands.
- Refrigerate the dough: You can bake right away, but refrigerating for at least 30-60 minutes (or overnight) will give you thicker, chewier, and tastier cookies.
- Bake one cookie sheet at a time at 350˚F for 10-12 min or until the edges are barely golden and tops still look slightly underbaked (do not overbake). Keep remaining dough refrigerated until ready to bake.
- Add chocolate chips and cool: As soon as the cookies come out of the oven, press the reserved chocolate chips into the tops. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
*Don't over-soften butter: Leave butter at room temperature for 1 hour, or just until you can indent the surface with a fingertip. Don't oversoften, or your cookies will spread too much. Speed-soften by dicing butter and leaving it out for 15 minutes.
*To measure flour correctly, use a kitchen scale or fluff the flour with a spoon, then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, and your cookies won't spread correctly. Make-Ahead and Storage:
*To measure flour correctly, use a kitchen scale or fluff the flour with a spoon, then spoon it into a dry ingredient measuring cup and level the top. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, and your cookies won't spread correctly. Make-Ahead and Storage:
- Refrigerate Dough: Cover and refrigerate up to 3 days. Chilled dough may need 1–2 extra minutes to bake.
- Freeze Dough: Scoop into balls, roll, and freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 2–4 minutes.
- Store Baked Cookies: Keep cooled cookies in an airtight container at room temp up to 5 days. Add a slice of bread to help keep them soft.
- Reheat: Microwave for 8–10 seconds for soft, warm cookies with melty chocolate chips.
Nutrition Facts
Chocolate Chip Cookies
Amount per Serving
Calories
273
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
35
mg
12
%
Sodium
154
mg
7
%
Potassium
120
mg
3
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
3
g
6
%
Vitamin A
264
IU
5
%
Calcium
25
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.