Fresh from the oven cookies that are buttery, chewy, thick and packed with gooey chocolate chips.
Essential Chocolate Chip Cookies
Everyone needs a really good chocolate chip cookie recipe. With the holidays approaching this is a great cookie to make.
This recipe is one of my favorites made with good semi-sweet chocolate chips. They are chewy and thick and heavenly to bite in to! Try them soon, you won't believe how easy these are to make and how satisfying they taste.
What can I use chocolate chip cookies for?
- Dessert
- Crumbled on top of ice cream or frozen yogurt
- As the base for an ice cream sandwich
- Snacks
- To go munchies
- Perfect for a picnic or hike
- Holiday Cookie Exchange!
- Crumble on top of a yogurt parfait
- Leave them out for Santa
What ingredients do I need?
- good semi-sweet chocolate chips
- flour
- unsalted butter
- brown sugar
- granualted sugar
- baking soda
- salt
- egg
- good vanilla extract
Substitutions and Variations
- use dark chocolate chips
- use milk chocolate chips
- add in dried cranberries
- add in walnuts or pecans
- use M&Ms instead of chocolate chips
- Make sure your butter is a room temperature for cakey cookies
- Refrigerate your dough before cooking to avoid spreading
- Watch them when baking, they brown quickly
- Bake them until they are set and golden on the edges
Enjoy!!!
Essential Chocolate Chip Cookies
makes: 1 1/2 - 2 1/2 dozen cookies depending upon the size
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips
Preheat the oven to 350°F. Line two 2 baking sheets with parchment paper or spray with non-stick cooking spray.
In a medium bowl, sift together the flour, baking soda and salt. In the large bowl of an electric mixer, cream the butter and sugars until well mixed. Add the egg and vanilla and mix until combined. Gradually add the flour mixture and blend until just incorporated. Do not overmix.
Add chocolate chips and stir by hand with until incorporated throughout. Again don't overmix. Chill dough for 30 minutes.
Using an ice cream scoop or spoon, place the dough onto the prepared baking sheets. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops are set. Small cookies will cook in 8-10 minutes and large ones may take 10-14 minutes. Continue until all cookies are baked.
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups semisweet chocolate chips
In a medium bowl, sift together the flour, baking soda and salt. In the large bowl of an electric mixer, cream the butter and sugars until well mixed. Add the egg and vanilla and mix until combined. Gradually add the flour mixture and blend until just incorporated. Do not overmix.
Add chocolate chips and stir by hand with until incorporated throughout. Again don't overmix. Chill dough for 30 minutes.
Using an ice cream scoop or spoon, place the dough onto the prepared baking sheets. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops are set. Small cookies will cook in 8-10 minutes and large ones may take 10-14 minutes. Continue until all cookies are baked.
Remove from the oven and allow to sit on the tray 5 minutes. Remove them from the tray to a wired cooling rack to cool.
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