Are you hunting for the best Chocolate Chip Cookie recipe? Stop right here! Make these tasty homemade cookies. Their soft and chewy middle, buttery edges, and ample chocolate chips make them pure delight!
The Best Chocolate Chip Cookie Recipe
Picture this: craving a hot, melty chocolate chip cookie. Happens all the time, right? The charm of this cookie, it’s old but gold. No surprise it’s a favorite treat.
No question, we all have a chocolate chip cookie recipe we swear by as the best. But, give this one a try I’ve been using for ten-plus years. Got to tell you, its results never falter. This, my friends, frames the essence of the prime chocolate chip cookie recipe.
This recipe blends soft and chewy textures, enriched by a buttery finish. Got a hankering for chocolate chip cookies? It’s simple to create with this recipe, taking just 10 minutes to bake. The highlight? No need for dough chilling! Let’s face it, waiting for cookies to chill can feel like an endless stretch, even if it’s just an hour. In the world of chocolate chip cookies, that hour can feel like eons.
Let’s get down to cookie business and get baking!
Reasons Why You’ll Love This Chewy Chocolate Chip Cookie Recipe:
- Perfect Texture: As mentioned earlier, these cookies boast an incredibly soft center and a delectably chewy texture.
- A Single Bowl: The beauty of this recipe lies in its simplicity, all you need is a single bowl. Whip up the dough effortlessly using a standing mixer, a handheld one, or even a hardy rubber spatula. (Fun fact, during my university years, I often made these manually!)
- No Fridge Needed: What’s cool about this recipe is that there’s no need to cool the cookie dough! Yet, if you’d rather cool your dough, I’ve got tips. I’ll even share freezer hints! This recipe is very adaptable and almost impossible to mess up.
- Flavor:You know, there are three main things that make these DIY Chocolate Chip Cookies so tasty. First, they have loads of vanilla extract. It’s more than your usual chocolate chip recipe. This sends the flavor soaring. Trust me, once you taste it, there’s no going back. Next, these cookies have a surprising twist – espresso powder. It makes the chocolate flavor even richer. Delicious, right? And last, these recipes contain a bit more butter than your classic ones. It brings out a rich taste. Believe me, it’s worth the extra butter.
- Pro Tip:Think about whipping up twice the amount of these gooey choco chip pieces and stash some of the mix in the freezer for future use! So, you can cook up cookies any time the desire hits you, promising fresh piles of cookies are always available.
Best Chocolate Chip Cookies Ingredients:
Truly, this recipe needs usual kitchen items, great for when you want to make these cookies on the fly. No need for special or rare ingredients. Just simple, common kitchen stuff can make these yummy treats.
- Unsalted Butter:This recipe uses a bit more butter than most chocolate chip cookie recipes, making it notable. 😊 I think it delivers an added taste twist, making these cookies unique!
- Brown Sugar and Granulated Sugar: We use brown sugar in these cookies for its yummy molasses flavor, it makes them taste great and stay soft. We also add regular sugar. It gives the cookies a chewy middle and crunchy sides.
- Eggs
- Baking Soda
- All Purpose Flour
- Salt
- Espresso Powder: Espresso powder is not necessary, but it works magic to boost the chocolate taste without sidelining it. I think it’s a wonderful extra and I use it in lots of my recipes!
- Vanilla Extract: Want top-notch cookies? Stick to actual vanilla extract, not the fake kind. Trust me, it’s a game-changer. It seriously boosts up your cookie game.
- Chocolate Chips: My go-to is semi-sweet chocolate chips. They have a unique blend of depth and sweetness. If you like, toy around with milk chocolate chips or dark chocolate. The freedom is yours to make these cookies match your taste perfectly.
Definitely! Cookies with some espresso powder reach another level, way beyond regular chocolate chips. This easy tweak lifts the chocolate taste, making cookies super rich, balanced, and full-flavored. I completely support using espresso powder as a prime addition for all sorts of cookies and chocolate treats. What’s unique about these cookies is their perfect form and feel, achieved without cornstarch or instant pudding. They’re just perfect cookies, offering a pleasing mix of softness and thickness, without anything extra.
How To Make These Easy Chocolate Chip Cookies:
To create these perfect chocolate chip cookies, follow these simple steps:
- Butter: Grab your hand mixer, stand mixer, or just a rubber spatula. Whip the unsalted butter around until it’s airy and soft.
- Sugar: You need to spoon both types of sugar, brown and white, into the butter. Stir them together until they’re fluffy and nicely mixed.
- Egg: Incorporate the egg into the mixture and mix until fully combined.
- Throw in the Baking Soda, Vanilla, and Espresso Powder: Toss these three into the mix. Stir it up until it’s all thoroughly blended together.
Pro Tip: One trick to get cookies all thick and chewy is adding baking soda into the butter blend before the flour. This way, baking soda reacts faster, leading to a denser texture.
- Flour: Add the flour to the mixture and mix until it is fully incorporated.
- Adding Chocolate Chips: Carefully mix the semisweet chocolate chips into the dough, making sure they’re spread out evenly.
- Chill: It’s not a must to cool your cookie dough, but you can if you want. I’ll talk about how this changes texture later. If you decide to cool it, now’s a good time to put the dough in the fridge.
- Get set to bake! Grab a medium cookie scoop or two spoons to split up the dough on a parchment paper-covered baking sheet. Now, bake the cookies. It takes about 10-12 minutes until they become light golden brown. Remember, even after you take them out, they keep on baking while cooling down on the tray.
Pro Tip: A fun idea after baking, sprinkle some extra chocolate chips on the cookies. It gives a great visual boost. Plus, consider scattering a pinch of kosher or flaky sea salt on top. I find the sweet and salty mix delightful. But remember, it’s all up to your preference!
How To Chill Chocolate Chip Cookie Dough (Or Not Chill):
Chewy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp espresso powder
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 + 1/4 cup semi-sweet chocolate chips, divided
Instructions
- 1.Preheat oven to 350 degrees.
- 2.With a hand mixer or a standing mixer, cream the butter until light and fluffy, about 30 seconds to 1 minute.
- 3.Add in the granulated sugar and the brown sugar, and mix until well combined.
- 4.Add in the egg, and mix until well combined.
- 5.Next, add in the salt, baking soda, espresso powder and vanilla extract. Mix until combined.
- 6.Add in flour, mixing until combined.
- 7.Lastly, mix in 1 cup of semi-sweet chocolate chips.
- 8.Chill the dough for 20-30 minutes (you can bake these right away, but the cookies will spread more and won’t be as thick).*
- 9.Scoop your cookies with a large cookie scoop and evenly space them apart on your parchment lined cookie sheet. (You want the cookies to be about 1 1/2 Tbsp to 2 Tbsp in size, which is usually the size of a large cookie scoop).
- 10.Bake for 10-12 minutes. You want the cookies to be just *barely* golden brown on top (this will make sure they are soft and chewy in the centers).**
- 11.If desired, use the remaining 1/4 cup of chocolate chips to add some extra chips on top of the cookies (I do this after the cookies have cooled for about 1-2 minutes).
- 12.Allow the cookies to cool at least 5-10 minutes before serving.
Notes
**If you prefer your cookies chewy with a bit of a crisp edge, allow the cookies to bake until they are lightly golden brown, about 1 minute longer or so.
