Making the perfect chocolate chip cookie is an art! The balance between a crispy edge and a chewy center, with the perfect amount of sweetness and gooey chocolate, is key.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips (or a mix of your favorite chips and chunks)
- 1/2 teaspoon salt (optional but recommended)
Instructions:
- Preheat the Oven:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt (if using). Set this bowl aside. - Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer (or hand whisk) to cream the butter, granulated sugar, and brown sugar until it becomes light and fluffy. This should take about 3-4 minutes. The better you cream the butter and sugars, the lighter your cookies will be! - Add the Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix again until everything is combined. - Add the Dry Ingredients:
Gradually add the dry ingredients (flour mixture) to the wet ingredients. Mix on low speed or gently by hand until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies. - Add the Chocolate Chips:
Gently fold in the chocolate chips (or a mix of chocolate chips and chunks) using a spatula. This will ensure an even distribution without breaking up the chips. - Chill the Dough (Optional but highly recommended!):
If you have time, chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours). Chilling helps to enhance the flavor, improve texture, and prevent the cookies from spreading too much during baking. - Scoop the Dough:
Using a cookie scoop or a tablespoon, scoop out the dough into rounded balls (about 1 1/2 tablespoons per cookie). Place them on the prepared baking sheet, leaving about 2 inches of space between each one to allow for spreading. - Bake the Cookies:
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are still soft and slightly underbaked (they will continue to cook on the baking sheet after you remove them from the oven). If you like chewy cookies, aim for the lower end of the baking time. - Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming too crispy.
Tips for the Perfect Chocolate Chip Cookie:
- Butter Temperature: Make sure the butter is at room temperature, not too soft or melted. This ensures the cookies spread properly during baking.
- Brown Sugar: Using dark brown sugar will result in a richer, more caramel-like flavor, while light brown sugar provides a milder taste.
- Cookie Size: The size of your cookie dough balls will determine how thick or thin your cookies are. Larger dough balls will produce thicker, chewier cookies, while smaller ones will be crispier and thinner.
- Don’t Overbake: For soft and chewy cookies, take them out of the oven when the edges are golden, but the centers are still slightly soft. They will firm up as they cool.
- Mix-ins: Feel free to get creative! You can add chopped nuts (like walnuts or pecans), or even dried fruit, such as raisins or cranberries, to add extra texture and flavor.