I finally perfected How To Make The Best Chocolate Chip Cookies after experimenting with a surprising ingredient that completely changed my approach.

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Sometimes I wake up thinking about a cookie that breaks expectations. I call it my not quite classic Chocolate Chip Cookies, a little stubborn and a little loud.

People google How To Make The Best Chocolate Chip Cookies and expect perfection, but what got me hooked was an odd combo of browned edges, gooey middles and big chunks of semi sweet chocolate chips folded into dough with plenty of unsalted butter. It looks simple yet every batch surprises me.

I can’t promise it fixes every problem, but try it once and you’ll see why I started labeling a few as Chopped Chocolate Chip Cookies, even when they were kind of ruined in the best way.

Ingredients

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All purpose flour: Provides carbs and structure, a bit of protein, makes cookies tender not dense.
Baking soda: Leavens cookies, helps them spread and brown, tiny alkaline pinch.
Unsalted butter: Adds richness, fat for chewiness and flavor, helps cookies brown.
Sugars: Granulated sweetens and crisps, brown sugar adds moisture, caramel notes and chew.
Eggs: Bind ingredients, give protein and structure, help with rise and color.
Chocolate chips: Give sweetness, fat and some antioxidants, melt pockets of gooey chocolate.
Nuts (optional): Optional crunch, add healthy fats protein and a nutty flavor, but watch allergies.
Vanilla extract: Tiny amount boosts flavor, gives warm aromatic depth and perceived sweetness.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine salt

1 cup (2 sticks, 226 g) unsalted butter softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups (340 g) semi sweet chocolate chips

1 cup (100 g) chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone mat. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt so it’s evenly mixed.

2. In the bowl of a mixer or a large bowl with a hand mixer beat 1 cup (226 g) unsalted butter softened with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. You’ll want it pale and a bit aerated.

3. Add 1 teaspoon vanilla extract, then add the 2 large eggs one at a time, beating briefly after each so everything emulsifies. Scrape the bowl so no streaks of butter or sugar are hiding.

4. With the mixer on low, add the flour mixture in two additions and mix just until combined. Do not overmix or you’ll get tough cookies, stop when you don’t see dry flour.

5. Fold in 2 cups (340 g) semi sweet chocolate chips and 1 cup (100 g) chopped walnuts or pecans if using, using a spatula so the chips stay intact.

6. For thicker, chewier cookies chill the dough 30 minutes to 1 hour. If you want thin, crisp edges you can skip chilling and bake right away, both work fine.

7. Scoop dough by rounded tablespoon or a medium cookie scoop onto the prepared sheets, spacing about 2 inches apart. Press a couple extra chips into the tops so they look pretty when baked.

8. Bake one sheet at a time in the center of the oven for 9 to 11 minutes until edges are golden and centers still look slightly soft. Rotate the sheet halfway through if your oven bakes unevenly.

9. Let cookies cool on the baking sheet 2 to 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze dough balls for later baking.

Equipment Needed

1. Oven set to 375°F (190°C)
2. 2 baking sheets plus parchment paper or a silicone baking mat
3. Medium bowl for dry ingredients and a large bowl for creaming
4. Stand mixer or hand mixer, or just a wooden spoon if youre feeling brave
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Whisk for dry mix and a rubber spatula for scraping and folding
7. Cookie scoop (medium) or a rounded tablespoon and a small scoop for pressing chips on top
8. Wire cooling rack for finishing and an airtight container for storing cookies

FAQ

Q: How do I get chewy cookies vs crispy cookies? A: For chewy bake at 350°F (175°C) about 9 to 10 minutes so centers stay soft, for crisp bake 11 to 12 minutes till edges are deep golden. Use more brown sugar and slightly underbake for chewiness, and don't overmix the dough or they'll be tough.

Q: My cookies spread too much, what went wrong? A: Usually butter was too warm or you packed the flour. Chill the dough 30 minutes or longer, make sure butter is softened not melted, and spoon and level the flour when measuring. Also use a cool baking sheet each batch.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop dough, freeze on a tray until firm, then bag for up to 3 months. Bake frozen balls, add 1 to 2 minutes to the bake time. Baked cookies freeze well too, thaw at room temp or warm a few seconds in microwave.

Q: Do I have to toast the nuts or can I skip them? A: Nuts are totally optional. Toasting 1 cup chopped walnuts or pecans in a dry pan for a few minutes brightens flavor but you can skip them or swap for extra chips, just fold them in at the end.

Q: How should I measure the flour for best results? A: Weigh it if you can 280 g is accurate. If not, spoon the flour into the cup and level it with a knife do not pack. Too much or too little changes texture a lot.

Q: How do I keep cookies soft after baking and reheat them? A: Store in an airtight container with a slice of bread or a damp paper towel to keep moisture. To freshen, microwave one cookie 6 to 8 seconds or bake 2 to 3 minutes at 300°F.

Chocolate Chip Cookies Recipe Substitutions and Variations

A few easy swaps if you need them:

All-purpose flour: use 280 g whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or 280 g 1:1 gluten-free all-purpose blend (with xanthan gum) for a gluten-free batch.
Unsalted butter (1 cup / 226 g): swap 1:1 with solid coconut oil (same weight) for a dairy-free option, expect a bit more crispness and mild coconut flavor; or use 1:1 vegetable shortening or margarine for similar spread but less butter taste.
Light brown sugar (3/4 cup): make your own by mixing 3/4 cup granulated sugar with about 1 tablespoon molasses, stir until evenly combined, gives the same moisture and caramel notes.
Eggs (2 large): replace with 2 flax “eggs” for egg-free cookies: mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes until gelatinous. gives good binding, slightly denser crumb.

Pro Tips

1) Measure flour right, its the single most common mistake. If you can, weigh it. If not, spoon the flour into the cup and level it off dont scoop with the cup or youll end up with dense cookies.

2) Get the butter soft but not melted and beat until the mix is pale and a bit airy, scrape the bowl often. Overmixing after you add flour makes tough cookies so stop as soon as you dont see streaks of flour.

3) Chill the dough when you want thick, chewy centers, even 30 minutes helps. For quick grab and bake freeze scooped dough balls on a tray then toss them in a zip bag, you can bake from frozen just add a minute or two to the bake time.

4) Use a consistent scoop so cookies bake evenly, and bake one sheet at a time in the middle of the oven for the most even heat. If you like a bakery look press a couple extra chips on top right before baking and sprinkle a tiny pinch of flaky salt as soon as they come out.

5) Little flavor boosts change everything: toast the nuts for a deeper flavor, use a mix of big and small chocolate pieces for texture, and a tiny pinch of espresso powder or extra vanilla will really make the chocolate pop.

Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected How To Make The Best Chocolate Chip Cookies after experimenting with a surprising ingredient that completely changed my approach.

Servings

servings

Calories

177

kcal

Equipment: 1. Oven set to 375°F (190°C)
2. 2 baking sheets plus parchment paper or a silicone baking mat
3. Medium bowl for dry ingredients and a large bowl for creaming
4. Stand mixer or hand mixer, or just a wooden spoon if youre feeling brave
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Whisk for dry mix and a rubber spatula for scraping and folding
7. Cookie scoop (medium) or a rounded tablespoon and a small scoop for pressing chips on top
8. Wire cooling rack for finishing and an airtight container for storing cookies

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (2 sticks, 226 g) unsalted butter softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups (340 g) semi sweet chocolate chips
1 cup (100 g) chopped walnuts or pecans optional

Directions

Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone mat. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda and 1 teaspoon fine salt so it's evenly mixed.
In the bowl of a mixer or a large bowl with a hand mixer beat 1 cup (226 g) unsalted butter softened with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. You'll want it pale and a bit aerated.
Add 1 teaspoon vanilla extract, then add the 2 large eggs one at a time, beating briefly after each so everything emulsifies. Scrape the bowl so no streaks of butter or sugar are hiding.
With the mixer on low, add the flour mixture in two additions and mix just until combined. Do not overmix or you'll get tough cookies, stop when you don't see dry flour.
Fold in 2 cups (340 g) semi sweet chocolate chips and 1 cup (100 g) chopped walnuts or pecans if using, using a spatula so the chips stay intact.
For thicker, chewier cookies chill the dough 30 minutes to 1 hour. If you want thin, crisp edges you can skip chilling and bake right away, both work fine.
Scoop dough by rounded tablespoon or a medium cookie scoop onto the prepared sheets, spacing about 2 inches apart. Press a couple extra chips into the tops so they look pretty when baked.
Bake one sheet at a time in the center of the oven for 9 to 11 minutes until edges are golden and centers still look slightly soft. Rotate the sheet halfway through if your oven bakes unevenly.
Let cookies cool on the baking sheet 2 to 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temp for up to 4 days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.