This delicious chocolate chip cookie recipe is quick, simple, and perfect for satisfying sweet cravings. Made with rich chunks of semisweet chocolate, these cookies are buttery, soft in the middle, and lightly golden on the outside. Using everyday pantry ingredients, they’re easy to whip up for a treat anytime. Perfect for sharing—or not!
Recipe Ingredients:
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscavado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 (5-ounce) block semisweet chocolate, chopped into chunks (recommended: Callebaut)
How To Make Chocolate Chip Cookies?
- Preheat the oven: Preheat your oven to 190°C (375°F) and line your baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and baking soda (bicarbonate of soda).
- Cream the butter and sugars: In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the granulated sugar and muscovado sugar and continue beating until light and fluffy, about 2 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined.
- Incorporate the dry ingredients: Gradually add the flour mixture in two batches, mixing on low speed until just combined.
- Fold in the chocolate: Remove the bowl from the stand mixer and gently fold in the chopped chocolate chunks using a spatula.
- Scoop and arrange the dough: Using a small ice cream scoop or a tablespoon, spoon the dough onto the prepared baking sheets, leaving at least 5 cm (2 inches) between each cookie.
- Bake the cookies: Bake on the middle rack of the oven for 10–12 minutes, or until the cookies are lightly golden brown and still soft in the middle.
- Cool the cookies: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Repeat and enjoy: Repeat the process with the remaining dough. Enjoy warm or store in an airtight container for up to 3 days.
Recipe Tips:
- Use room temperature butter: Softened butter blends better with sugar, creating a creamy base and perfectly textured cookies. Take it out of the fridge 30 minutes before starting.
- Measure ingredients accurately: Use kitchen scales for precise measurements, especially for flour, to avoid dense cookies. Too much flour can make them dry.
- Don’t overmix the dough: Once you add the flour, mix until just combined. Overmixing can make cookies tough instead of soft.
- Chop chocolate chunks evenly: Uniform chunks ensure the chocolate melts evenly and gives you gooey pockets in every bite.
- Bake one tray at a time: For even baking, place one tray in the middle rack of the oven. If baking multiple trays, rotate them halfway through.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chocolate chip cookies cool completely to room temperature. Then, store them in an airtight container in the fridge for up to 1 week to keep them fresh.
- Freeze: Let the cookies cool completely before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw the cookies at room temperature for about 1 hour before serving.
Nutrition Facts
- Calories:148 kcal
- Total Fat:7.4 g
- Saturated Fat:2.4 g
- Cholesterol:0 mg
- Sodium: 93 mg
- Potassium:51.3 mg
- Total Carbohydrate:20 g
- Dietary Fiber:0.6 g
- Sugars:9.9 g
- Protein:1.5 g
Check out More Recipes:
Chocolate Chip Cookies
Description
This delicious chocolate chip cookie recipe is quick, simple, and perfect for satisfying sweet cravings. Made with rich chunks of semisweet chocolate, these cookies are buttery, soft in the middle, and lightly golden on the outside. Using everyday pantry ingredients, they’re easy to whip up for a treat anytime. Perfect for sharing—or not!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F) and line your baking sheets with parchment paper or silicone mats.
- Mix the dry ingredients: In a large bowl, whisk together the flour, salt, and baking soda (bicarbonate of soda).
- Cream the butter and sugars: In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the granulated sugar and muscovado sugar and continue beating until light and fluffy, about 2 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined.
- Incorporate the dry ingredients: Gradually add the flour mixture in two batches, mixing on low speed until just combined.
- Fold in the chocolate: Remove the bowl from the stand mixer and gently fold in the chopped chocolate chunks using a spatula.
- Scoop and arrange the dough: Using a small ice cream scoop or a tablespoon, spoon the dough onto the prepared baking sheets, leaving at least 5 cm (2 inches) between each cookie.
- Bake the cookies: Bake on the middle rack of the oven for 10–12 minutes, or until the cookies are lightly golden brown and still soft in the middle.
- Cool the cookies: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Repeat and enjoy: Repeat the process with the remaining dough. Enjoy warm or store in an airtight container for up to 3 days.
Notes
- Use room temperature butter: Softened butter blends better with sugar, creating a creamy base and perfectly textured cookies. Take it out of the fridge 30 minutes before starting.
- Measure ingredients accurately: Use kitchen scales for precise measurements, especially for flour, to avoid dense cookies. Too much flour can make them dry.
- Don’t overmix the dough: Once you add the flour, mix until just combined. Overmixing can make cookies tough instead of soft.
- Chop chocolate chunks evenly: Uniform chunks ensure the chocolate melts evenly and gives you gooey pockets in every bite.
- Bake one tray at a time: For even baking, place one tray in the middle rack of the oven. If baking multiple trays, rotate them halfway through.
Chocolate Chip Cookies