When we have a sweet tooth or want something tasty and quick, I make these Chocolate Chip Cookies. They’re chewy, soft, and simply delicious! Extremely simple to prepare, no chilling required, and always perfect!
Recipe for the Best Chocolate Chip Cookies
Nothing beats a freshly baked batch of cookies straight from the oven. The aroma of freshly baked cookies fills your house with the most delectable aroma. I have a sweet tooth, and chocolate chip cookies are one of the few things that can satisfy that craving in a pinch. These cookies have a chewy texture, are soft, and are filled with barely melted chocolate chips. Get that glass of milk ready because this recipe is the best ever.
For the past ten years or so, this has been our go-to chocolate chip cookie recipe. A vendor with whom I had worked once sent me a Christmas card. This wonderful chocolate chip cookie recipe, titled Best Ever Chocolate Chip Cookies, was included in the Christmas card. I had my doubts at the time, but I was pleasantly surprised when I finally gave in. Since then, this has been pretty much my only chocolate chip cookie recipe.
Why Do These Chocolate Chip Cookies Work?
- It’s a snap! These cookies are quick and easy to make, and you’ll be eating them in no time.
- They have the perfect amount of chew and are perfectly tender.
- They are neither overly sweet nor overly dry.
- They work every time, without fail, and they taste great!
Brown sugar and white granulated sugar will be used today. Both are required for a cookie with sufficient depth and sweetness.
Butter is melted unsalted butter. We want it melted because it helps the cookies spread and bite perfectly.
This recipe’s binder is eggs. If you don’t want to use eggs, 1/4 cup unsweetened apple sauce can be used instead.
Vanilla is the flavor enhancer of choice in most baked goods. It will suffice to extract.
Baking soda is a leavening agent that makes our chocolate chip cookies tender. Instead of baking soda, you can use baking powder; just remember that 1/4 teaspoon baking soda equals 1 teaspoon baking powder.
– All baked goods require salt to balance the sweetness and bring out the flavors.
– I used semisweet chocolate chips for this recipe, but you can use any chocolate chips or chunks you like.
For this recipe, I used all-purpose flour. These chocolate chip cookies can also be made with bread flour. Bread flour contains more protein and produces more gluten, resulting in a chewier cookie. If you’re gluten-free, you can use gluten-free flour in a 1:1 ratio.
Chocolate Chip Cookie Recipes
Preheat oven to 350°F.
Preheat oven to 375°F. Using parchment paper, line a baking sheet or leave it ungreased.
Mix the butter and sugars together.
Using the whisk attachment, combine the sugars and melted butter in a large mixing bowl or the bowl of your mixer. In a mixing bowl, beat the eggs, vanilla, baking soda, and salt on low speed for about 30 seconds, or until well combined.
Complete the cookie dough.
Switch to the paddle attachment and mix in the flour until it forms crumbles. It’s worth noting that you could combine your flour with the salt and baking soda, but I don’t think it makes a difference. Add the chocolate chips to the bowl and stir them into the dough with a spatula.
Make the chocolate chip cookies as directed.
You can scoop out cookie balls with a small or medium ice cream scoop or roll out the dough into balls with your hands, depending on how big you want your cookies to be. Place them on the baking sheet that has been prepared. If you use a small cookie scoop, this recipe makes about 50 cookies, or 30 if you use a medium scoop. Place the remaining cookie dough in the fridge until ready to bake the next batch if you can only bake one baking sheet at a time. Repeat with the remaining dough.
Make the cookies by baking them.
Bake for 9 to 11 minutes, or until the edges of the cookies are just barely golden. Don’t overcook! Allow 15 minutes for cooling on the baking sheet before transferring to a wire wrack to finish cooling or devouring!
How to Make Gooey Chocolate Chip Cookies
The key to success is in the dough. Your cookies will be dry if your cookie dough is too dry and crumbly. The cookies will flatten out and become crispy if your dough is too sticky. To make the perfect chewy cookies, your dough needs to be pliable enough to hold its shape while baking, resulting in soft, chewy, and moist cookies.
I always advise against overmixing certain doughs. The same is true in this case. Simply combine all of the ingredients until the dough comes together. Dry, crumbly, and hard cookies result from overmixing.
Is It Possible To Freeze Cookie Dough?
Absolutely! You can always bake half of the batch and freeze the rest, or double the batch and freeze some for later. Flash freezing cookie dough is the best way to freeze cookie dough. That means you’ve scooped out the cookies and placed them on a parchment-lined baking sheet as directed. Place the baking sheet in the freezer until the dough has frozen slightly. It usually takes between 30 and 1 hour.
Transfer the cookie dough balls to an airtight container or a plastic freezer bag and freeze for up to 2 months after they have been slightly frozen.
How to Make Frozen Dough Cookies
The good news is that the cookies can be baked from frozen or thawed. Up to you. This is how:
Bake cookie dough from frozen.
Preheat the oven to 350 degrees Fahrenheit. Because our cookie dough is frozen, it takes slightly longer to bake our cookies, the temperature is 25°F lower than when baking normally. Place the cookie dough balls on a parchment-lined baking sheet and bake the cookies right away, even if the oven temperature has not reached the desired temperature. Cook for 14–15 minutes. Allow the cookies to cool for 10-15 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
First, thaw the cookies.
You can also thaw the cookie dough balls directly from the freezer by placing them on a parchment paper lined baking sheet. Allow them to thaw for 1 to 2 hours after covering them with a clean kitchen towel. They thaw quickly, but this is entirely dependent on the temperature in your kitchen. Bake them as directed on the recipe card once they have thawed.
Chocolate chip cookies will last 2–3 weeks if stored in an airtight container at room temperature. This will keep the cookies soft and prevent them from becoming too hard. Add a slice of bread to keep them soft if you don’t have an airtight container. It works in the same way that brown sugar does.
Chocolate chip cookies freeze beautifully. You can wrap them individually or put them in an airtight container together. They will keep for 3 months in the freezer; simply reheat in the oven and serve.