Classic Chocolate Chip Cookies
perfect combination of crispy edges and chewy centers loaded with chocolate chips
About This Recipe
This classic chocolate chip cookie recipe creates perfect cookies every time. With crisp edges, chewy centers. and plenty of chocolate chips, these cookies are sure to become your go-to recipe. The recipe was passed down through generations and perfected over time.
Chocolate Chip cookies were invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts. She added chopped chocolate to her butter cookies, expecting it to melt and create chocolate cookies. Instead, the chocolate held its Shape, and the iconic chocolate chip cookie was born!
Baking Tips
For best results, follow these tips:
- Use room temperature ingredients
- Don't overmix the dough
- Chill the dough for at least 1 hour before baking
- Use a cookie scoop for uniform size
- Allow cookies to cool on baking sheet for 5 minutes before transferring
Ingredients & Tools
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- I cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (optional)
Required Tools
- Mixing bowls
- lectric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Cookie scoop
- Spatula
Directions
- Preheat oven to 3750F (190°C). Line baking sheets with parchment paper.
- Combine dry ingredients: In a small bowl, whisk together flour, baking soda, and salt.
- Combine dry ingredients: In a small bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and lightened in color.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Incorporate dry ingredients: Gradually add flour mixture to butter mixture, mixing until just combined.
- Add chocolate chips: Stir in chocolate chips and walnuts (if using).
- Scoop dough: Drop by rounded tablespoonfuls onto prepared baking sheets, about 2 inches apart.
- Bake: Bake for 9-11 minutes or until golden brown around edges.
- Cool: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Important Notes
- Dough Chilling:
- For thicker cookies, chill dough for 1-2 hours before baking.
- Baking Time:
- Cookies continue to cook on the hot baking sheet after removal from oven.
- Storage:
- Store in airtight container at room temperature for up to 5 days.
- Freezing:
- Dough balls can be frozen for up to 3 months. Bake frozen, adding 1-2 minutes to baking time.
Nutritional Information
| Nutrient | Pre Cookie | % Daily Value* |
|---|---|---|
| Calories | 220 | 11% |
| Total Fat | 12g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 150mg | 7% |
| Total Carbohydrate | 28mg | 10% |
| Dietary Fiber | 1g | 14% |
| Sugars | 18g | - |
| Protein | 3g | 6% |
*Percent Daily Values are based on a 2,000 calorie diet.
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