I promise that these are the best chocolate chip cookies ever! You’ll love how the edges are crinkly and golden while the middle is still chocolatey and gooey. They hit the spot every time and will satisfy your cravings. There’s nothing better than a batch of freshly baked cookies coming out of the oven, especially after smelling them bake for 10 minutes! It’s hard to stop at just one with these chocolate chunk cookies.
These cookies are always a crowd-pleaser. Whenever I make a batch for a bake sale, potluck, or picnics, everyone reaches for a second and third cookie, before asking for the recipe! I can bet your cookies will disappear fast once you’ve pulled them from the oven. Want more easy cookie recipes? Make sure to check out my Double Chocolate Chip Cookies and Butter Cookies!
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — when purchasing butter to make these cookies, be sure to buy unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt, so it’s best for you to add your own, or you might have an overly salty cookie. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be difficult to cream it.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure whereas brown sugar adds color and a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft in the center.
Baking soda — make sure your baking soda is not expired. Do not swap for baking powder as it will make the cookies taste cakey.
HOW TO MAKE CHOCOLATE CHIP COOKIES
1. In a medium bowl, whisk together flour, baking soda, and salt.
2. In the bowl of a stand mixer with the paddle attachment, combine butter and sugars.
3. Beat at medium-low speed until very light and fluffy.
4. Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
5. With the mixer on low, gradually add the flour mixture. Beat until just combined.
6. Stir in the chocolate chips.
7. Using a 1½ tablespoon scoop, scoop the dough into balls and place them on a lined sheet pan. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours.
8. When ready to bake, line two baking sheets and transfer the dough over. Press on extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack.
PRO TIPS FOR MAKING THIS RECIPE
- I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies.
- Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
- Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
FREQUENTLY ASKED QUESTIONS
Why are my cookies flat?
There are a few reasons that your chocolate chip cookies may come out of the oven flat. If there is too much sugar and not enough flour, the cookies will spread once the sugar melts in the oven. I recommend using a kitchen scale to ensure you have the proper amount of each ingredient. Not chilling the dough will cause the cookies to spread as well. Another reason why the cookies may be flat is if you skip lining the sheet pan and grease it instead. The grease will create an oily surface that encourages the spread of the cookies. Expired baking soda will also lead to flat cookies.
Why aren’t my cookies spreading?
If your cookies come out of the oven round, similar to how it looked going in, I would double-check if the baking powder was swapped for baking soda. Too much flour will also cause the cookies to be round and not spread. And finally, if the butter and sugar were not fully creamed, not enough air will incorporate, and the cookies won’t spread when baked.
Can I freeze cookie dough?
I freeze cookie dough regularly! Once frozen on a lined sheet pan, transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. You can bake the cookie dough straight from frozen; simply add an extra minute to the baking time.
How do I store cookies?
Store any leftovers in an airtight container for up to 5 days at room temperature. Alternatively, you can freeze baked cookies in the freezer for up to 2 months. Be sure to allow the cookies to cool to room temperature before storing.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Chocolate Chip Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Chip Cookies
Equipment
- Mixer
- Baking Sheet
- Cookie scoop
Ingredients
- 2 ¼ cups all-purpose flour (270g)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened (227g)
- ¾ cup light brown sugar (165g)
- ¾ cup granulated sugar (150g)
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups chocolate chips or chunks or chopped bars (270g)
- flaked salt optional
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
- Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
- With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
- Using a 1½ tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!)
- When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat.
- Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.
Video
Notes
- I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies.
- Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.
- Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
- Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.
Nutrition
