These are my favorite go to cookies when I want a sweet treat or need an easy dessert for a crowd. They come together in under an hour or if you have the time, make a day prior for an even better cookie. These cookies balance flavor, complexity, and effort to make a dessert that people will want over and over again.
These cookies can be made by hand which I personally did for years or in a stand mixer which does make it easier. If you do not have a stand mixer, don’t worry this cookies will still turn out just as great and sometimes even better. I have overmixed the dough a few times with the stand mixer and you can get a tougher cookie. Let’s get to the recipe.
Chocolate Chip Cookies
A simple cookie is needed in any baker's arsenal. Make sure to have this one in your tool belt
Ingredients
- 2 and 1/4 cups (280 grams) of All-Purpose Flour
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 1 stick (112 grams) of Melted Unsalted Butter
- 3/4 cup (150 grams) of Light Brown Sugar
- 1/2 cup (100 grams) of Granulated Sugar
- 2 Eggs (100 grams) at Room Temp
- 2 teaspoons of Vanilla Extract
- 1 and 1/4 cup (225 grams) of any size Semi-Sweet Chocolate Chips
Directions
- In a large bowl whisk together flour, baking soda, and salt and set aside for later.
- In a medium bowl or stand mixer, whisk together melted butter, brown sugar, and white sugar until no clumps remain.
- Next add in the egg and vanilla extract. Mix until the batter is a light yellow in color.
- Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and mix until combined.
- If you like a thinner cookie you can bake now. If you like a thicker cookie, cover the dough and let rest in the refrigerator for 2 hours or up to 3 days.
- If placed in fridge, let dough warm up for a few minutes for easier scooping. Preheat your oven to 350F.
- Using an ice cream scoop or spoon, scoop and shape 1″ balls of dough. I like to form into a tight ball but loose works too. Repeat until sheet pan is full. Place on sheet pan and bake for 10 to 12 minutes.
- Remove from the oven when lightly brown on the edge. They will continue to bake once out of the oven. Let rest of sheet pan for 2 to 10 minutes then remove with a spatula and place on a wire rack to finish cooling.
- They will stay fresh for a week at room temp but I personally prefer these cookies in the fridge. Either way we both know these aren’t lasting a week because they are so tasty.
Nutrition
Per Serving:
150 calories;
7 g fat;
24 g carbohydrates;
3 g protein;
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