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Chocolate Chip Cookies finished recipe

Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Ingredients Method

Ingredients
  

Ingredients
  • Stir in the chocolate chips.
  • Chill the dough for 30 minutes.
  • Scoop 24 portions onto lined baking sheets.
  • Bake at 350°F (175°C) until the edges are golden and the centers still look slightly soft.
  • Cool briefly on the baking sheet before transferring to a rack.
Why This Recipe Works
  • Melted butter gives the cookies a rich chewy texture: It also keeps the preparation simple because no butter creaming is required.
  • Brown and granulated sugars work together: Brown sugar adds moisture and caramel flavor while granulated sugar encourages crisp edges.
  • 1 short chill controls spreading: Refrigerating the dough firms the butter and helps the cookies hold their shape during baking.
  • Slightly underbaked centers stay soft: Removing the cookies when the edges are set but the centers still look soft prevents them from becoming dry.
  • Semisweet chocolate balances the sweetness: Its slight bitterness complements the buttery cookie dough.
Equipment Needed
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • 2 large baking sheets
  • Parchment paper
  • tablespoon cookie scoop or spoon
  • Wire cooling rack
Ingredients List
  • 1 cup unsalted butter melted and slightly cooled — 227 g
  • 3/4 cup packed light brown sugar — 150 g
  • 1/2 cup granulated sugar — 100 g
  • 2 large eggs — about 100 g without shells
  • 2 teaspoons vanilla extract — 10 mL
  • 2 1/4 cups all-purpose flour — 270 g
  • 1 teaspoon baking soda — 5 g
  • 1/2 teaspoon fine salt — 3 g
  • 2 cups semisweet chocolate chips — about 340 g

Method
 

Method
  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk the melted, slightly cooled butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute. The mixture should look evenly blended rather than oily.
  3. Whisk in the eggs one at a time, followed by the vanilla extract. Continue whisking until the mixture is smooth and slightly thickened.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. This distributes the baking soda evenly throughout the flour.
  5. Add the dry ingredients to the wet mixture: Fold with a rubber spatula just until the flour is mostly incorporated. The dough should be thick and soft, not runny. Avoid overmixing.
  6. Fold in the semisweet chocolate chips until evenly distributed. Reserve a few chips if desired for pressing onto the tops before baking.
  7. Cover the bowl and refrigerate the dough for 30 minutes. It should become noticeably firmer and easier to scoop. If the dough remains very soft, chill it for another 10–15 minutes.
  8. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange them on the prepared baking sheets, leaving about 2 inches (5 cm) between portions for spreading. Shape them into rough balls without compacting the dough tightly.
  9. Bake for 10–12 minutes, one sheet at a time if your oven heats unevenly. The edges should be golden brown and set, while the centers should still look slightly soft and puffy. Do not wait for the centers to become fully brown.
  10. Let the cookies cool on the baking sheet for 5 minutes. They will continue to set as they cool. Transfer them to a wire rack and cool completely, or enjoy them warm while the chocolate is still soft.

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