I love chocolate chip cookies! They are a classic for a reason. Sometimes you just want the simple comfort that comes from eating a warm and delicious chocolate chip cookie straight from the oven.
You may look at this and think "Another Chocolate Chip Cookie Recipe?" I could go on and on about the merits of these chocolate chip cookies, but my short reply is, "YES!" This may become the ONE recipe that you always go to. It has everything that you could want in chocolate chip cookies. It is truly a great cookie recipe and my favorite!
The cookies are soft and chewy with flavorful dough. They can be baked right away, frozen, or baked and then frozen and they are delicious. Every person who has tried these cookies has said that they are delicious. The real proof is in the fact that I never have a single cookie left over if I pull these babies out. Not. A. One.
Sometimes, I sneak a few aside to make sure that I have some for myself. Shh, don't tell.
You can bake these cookies for varying times and at varying temperatures and still have delicious cookies. You can bake these cookies right away or stick the dough in the fridge to cook later (kudos to you if you have the self control to wait that long!).
You can even have a baking "helper" pour in half a box of baking soda and somehow salvage these cookies! (Ahem, don't ask how I know!) Basically, these cookies are very forgiving and I have never had them not work out.
So, now that I have persuaded you to try yet another chocolate chip recipe, here is what you do.
Blend the butter with the brown and white sugar.
Mix until it is all blended together.
Add in the eggs and vanilla
Dump in the flour, baking soda, and salt and give the dry ingredients a light stir with the teaspoon. This is my trick for not having to use two bowls! Just be careful not to mix with the wet ingredients until you blend the dry ingredients together first.
Now it's time to gently blend the dry and wet ingredients. I prefer to mix dough by hand so that I get a good feel of how the dough is shaping up. You can mix your dough with a mixer or by hand.
When the dough is still a little shaggy looking, add in the chocolate chips. Adding them at this point coats the chips with a little bit of flour and helps distribute them more evenly throughout the dough. Gently fold them into the dough and stir until the flour is mixed in.
Roll the cookies into 2-3 Tbsp sized balls. These cookies are nice and big, but that is part of what gives them the perfect firm, but chewy texture. Embrace the goodness.
Bake at 375 for 10-12 minutes. If you want a softer texture to your chocolate chip cookies, try baking them at 350 for 10 minutes. I have done it both ways and they both turn out great. Since every oven varies, it is best to wait until the cookies are fragrant and then see if the edges have turned lightly brown. If you want a little more firm cookie, make sure the middle has a golden color.
If you want them to be slightly softer, just bake until the edges are firm and the soft isn't white. Then set them on the counter to continue baking on the sheet for a few minutes before transferring them to a kitchen towel to cool. These store great in an airtight container for a few days. They also freeze really well. Just toss them in a Ziploc bag after they cool down and then pull them out to thaw for about an hour before eating.
Now marvel at these giant chocolate chip cookies that are the size of your whole hand. And then take a big old bite and savor every moment. After all that work, you deserve it.
Let me know if you like this cookie recipe in the comments. Share your cookies on Instragram and add #peachtreedr so I can see all the fun things you are making!
Chocolate Chip Cookies Recipe
1 cup unsalted butter, room temperature
1 heaping cup dark brown sugar
1 scant cup sugar
2 large eggs, room temperature
2 tsp vanilla extract
3 1/2 cups flour*
1 1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
12 oz Guittard milk chocolate chips or other quality chocolate chips
Cream together the butter, brown sugar, and sugar until they are well blended. I like to mix cookie dough by hand. You can also mix them in a stand mixer or with a hand mixer. Next add in the vanilla (make sure that you use REAL vanilla.) Then add in the eggs and blend it all together.
On top of the wet ingredients dump in the flour (* use a light hand when measuring flour), baking soda, and salt. Lightly stir the dry ingredients and then mix them in with the wet ingredients. Once the dough is mostly mixed but still look a little shaggy (see photo) dump in the chocolate chips. Gently fold them into the dough. By adding them at this point it helps to evenly distribute the chips throughout the dough.
You can roll out the balls and bake immediately, or roll out the balls and place them in the freezer to flash freeze for about 15-30 minutes. Then place them in a Ziploc bag to bake later. If you bake them later, add a few minutes on to the baking time and bake them directly from the freezer.
If you are ready to bake the cookies immediately, shape them into 2-3Tbsp balls. I like place them on parchment paper lined baking sheets for easy clean up. Pop them in the oven and bake at 375 for 10-12 minutes. They will be done when the edges are browning and the middle has a nice golden color. They will also smell very fragrant. Your oven may vary, so just keep an eye on them at the end. I have also baked them at a lower temperature with really good results.
If you like very soft cookies, take them out closer to 10 minutes and allow them to continue baking on the sheet for a few minutes before placing them on a kitchen towel to completely cool.
I won't tell if you sample a cookie directly out of the oven. Quality control and all that.
If you make these cookies, please post a comment below or put a picture on Instagram #peachtreedrive. Let me know what you think of these cookies! I hope you enjoy them as much as we do.
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