There’s nothing quite like a classic chocolate chip cookie. No secret ingredients – just pure old fashioned perfection!
Why We Love Chocolate Chip Cookies
- What’s not to love about a chocolate chip cookie?! Crispy edges and a chewy center with melty chocolate dotted all over the place. YUM!
- These cookies were my pregnancy craving with my second child. I would make a batch every 7 to 10 days. No joke. I have this recipe memorized.
- You can dress up your cookies with different chocolate chip or add some chopped walnuts or pecans if you like. There’s no wrong way to enjoy these cookies!
Ingredients You’ll Need to Make Chocolate Chip Cookies
Dry Ingredients: Nothing fancy here friends. Just all-purpose flour, baking powder, baking soda, and some salt.
Wet Ingredients: We’re using unsalted butter, light brown sugar, granulated sugar, an egg, an egg yolk, and some vanilla extract.
Chocolate Chips: I like semi-sweet chocolate chips in my cookies. I think it give the best balance between sweet cookie and chocolate. But if you prefer milk chocolate, dark chocolate, or even white chocolate go for it! You can use any chocolate chips you like.
How to Make Chocolate Chip Cookies
Jump to RecipeSTEP 1 Mix together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set this aside.
STEP 2 In a large mixing bowl, beat together the butter, brown sugar, and sugar until fluffy. Add the egg, egg yolk, and vanilla, and beat until smooth.
STEP 3 Pour the dry ingredients into the wet ingredients and mix until just combined. Then fold in the chocolate chips with a wooden spoon or rubber spatula.
STEP 4 Use a cookie scoop to portion the cookie dough onto a baking sheet. Chill in the fridge for at least 1 hour.
STEP 5 Line a baking sheet with a silicone mat. Place the chilled cookie dough balls 2-inches apart. Bake for 10-12 minutes until golden brown on the edges. Cool on the pan for 2 minutes and then cool completely on a wire rack.
Tips & Tricks
- If you only have salted butter, use 3/4 cup of butter as directed and omit the salt from the dry ingredients.
- When you scoop the cookie dough, the scoops can be close together so they all fit on one baking sheet in the fridge.
- The cookie dough can be kept in the fridge up to 24 hours once it’s made. I chilled the dough for about 16 hours before baking.
- Want to make your cookies extra fancy? Sprinkle a little sea salt over the top while they’re still warm. The sweet and salty is fantastic!
Homemade Chocolate Chip Cookies FAQ
Who invented the chocolate chip cookie?
Ruth Wakefield invented the chocolate chip cookie in the 1930s. She ran the Toll House restaurant in Whitman, Massachusetts. Which is why you’ve heard them called Toll House chocolate chip cookies.
Why are my chocolate chip cookies flat?
Typically cookies get too flat when there is too much sugar, too much butter, or not enough flour.
Chilling the dough can make a big difference in how much the cookies spread too. Chilling the dough gives the butter and chance to set up again and then the cookies melt more slowly while baking.
Check the date on your baking powder and baking soda. If you leaveners are expired this might cause your cookies not to rise very well.
Can you freeze chocolate chips cookies?
You can absolutely freeze these cookies or even just the cookie dough!
- To freeze cookie dough: once you scoop the cookie dough you can place the baking sheet into the freezer until hardened. Transfer to a gallon-size storage bag and freeze for up to 6 weeks. To bake, place cookie dough onto a baking sheet and thaw in the fridge. Bake as directed.
- To freeze baked cookies: Baked the cookies and cool completely. Then place on a baking sheet in the single layer and cover with plastic wrap. Freeze for at least 4 hours to overnight. Then transfer to a gallon-sized storage bag. Leave the cookies out at room temperature to thaw before eating.
How many calories in a chocolate chip cookie?
This chocolate chip cookie recipe has 142 calories per cookie. Compare that to Chips Ahoy! cookies with 160 calories per 3 cookies or 550 calories for one Crumbl chocolate chip cookie.
Other Cookie Recipes You May Like
- Brown Butter Chocolate Chip Cookies
- Chocolate Oatmeal Cranberry Cookies
- Dark Chocolate Hazelnut Cookies
- Mexican Hot Chocolate Cookies
- Monster Cookies
Chocolate Chip Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cup semi-sweet chocolate chips (see note)
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl (or in a stand mixer fitted with a paddle attachment) beat together the butter, brown sugar, and sugar for 4 minutes until fluffy. Scrape down the bowl as needed.
- Add the egg, egg yolk, and vanilla to the butter mixture. Beat for another 2 minutes.
- Scrape down the sides of the bowl and add in the dry ingredients. Then mix just until combined.
- Pour in the chocolate chips and fold in using a rubber spatula or wooden spoon.
- Portion out the cookie dough using a medium cookie scoop onto a baking sheet. (They can really close together so they'll all fit on one sheet.) Cover with plastic wrap and place in the refrigerator for at least 1 hour or up to 24 hours.
- To bake, preheat your oven to 375 degrees F. Place the chilled cookie dough balls onto a parchment paper or silicone mat lined baking sheet 2-inches apart. Bake for 10 to 12 minutes until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool. Bake off the rest of the cookie dough and then try not to eat them all in one sitting.
Notes
- I like semi-sweet chocolate chips, but you could use white chocolate, milk chocolate, or dark chocolate chips instead.
- To freeze cookie dough: once you scoop the cookie dough you can place the baking sheet into the freezer until hardened. Transfer to a gallon-size storage bag and freeze for up to 6 weeks. To bake, place cookie dough onto a baking sheet and thaw in the fridge. Bake as directed.
- To freeze baked cookies: Baked the cookies and cool completely. Then place on a baking sheet in the single layer and cover with plastic wrap. Freeze for at least 4 hours to overnight. Then transfer to a gallon-sized storage bag. Leave the cookies out at room temperature to thaw before eating.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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