Easy Chocolate Chip Cookies
I have made hundreds of chocolate chip cookies over my time as a food blogger and I can confidently say that this is the best recipe I have ever tried. This Easy Chocolate Chip Cookie Recipe is incredible, and this post will teach you how to make it perfectly every time.
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Servings: 12 cookies
Calories: 248kcal
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until just combined.
- Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the chocolate chips until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe copyright The Domestic Spoon. For educational or personal. use only.
- Butter: I use unsalted butter because every brand of salted butter has a different amount of added salt, and I want to be able to control the salt content in my baked goods. Your butter should be room temperature which, if you use a meat thermometer, measures an internal temperature between 68-72 degrees Fahrenheit.
- Brown Sugar: I prefer light brown sugar for this recipe. You can use dark brown sugar for a more molasses-y flavor.
- Granulated Sugar: Using 2 parts brown sugar with 1 part granulated sugar is what makes for an extra chewy cookie.
- Egg: I use a large egg.
- Vanilla: I prefer some extra vanilla which is why my recipe calls for 2 teaspoons. Most chocolate chip cookie recipes of this size call for 1 tsp of vanilla, so feel free to reduce if that is your preference.
- All Purpose Flour: Make sure to use the scoop and level method for measuring out your flour so that your cookies turn out the same as these photos!
- Baking Soda: Baking soda in cookies makes for a chewy cookie while baking powder creates a cakey and airy cookie. That is why I am only using baking soda in my Chewy Chocolate Chip Cookie Recipe.
- Salt: This is my personal preference on salt content… enough to draw out the flavors of the cookies and balance the sweetness, but not enough to taste the salt. If you love a sweet and salty flavor, feel free to add some flaky sea salt to the top of your cookies.
- Semisweet Chocolate Chips: Feel free to substitute dark chocolate chips, white chocolate chips, milk chocolate chips, or mini chocolate chips if you prefer (use less than 3/4 cup if you are using mini chocolate chips).
- I use about 3 Tbsp of dough to form my cookies and bake 6 on a tray at a time.
- For picture perfect cookies, remove the cookies from the oven and use a spoon to push the edges until the cookies are perfect circles. Then hand-place chocolate chips strategically on top of the cookie.
- Do not over beat after you add the egg. An over beaten egg will cause the cookies to be too cakey.
Nutrition
Serving: 1cookie | Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 63mg | Potassium: 103mg | Fiber: 1g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 2mg
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