The Perfect Chocolate Chip Cookie Recipe

Why I Love This Recipe

There’s something timeless and comforting about a warm chocolate chip cookie, fresh out of the oven. I love this recipe because it gives you the perfect balance: slightly crispy on the outside, wonderfully soft and gooey inside. It’s the kind of cookie that disappears minutes after hitting the cooling rack  and it always makes my kitchen smell like pure happiness.

When I Make It

I bake these cookies whenever I need a little mood boost! They’re perfect for quick weeknight desserts, casual weekend treats, or a last-minute sweet for gatherings. Honestly, I keep a batch of dough in the freezer because you just never know when the craving will hit.

What You’ll Get

With this recipe, you’ll enjoy easy-to-make, bakery-quality chocolate chip cookies without the hassle. No complicated ingredients, no fancy techniques — just a straightforward method that delivers unbeatable results every time.

The Perfect Chocolate Chip Cookie Recipe Details

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–30 minutes

• Yield: About 24 cookies

Ingredients

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

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• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 cups semisweet chocolate chips

Step-by-Step Instructions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.

2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream butter and sugars:
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla:
   Beat in the eggs, one at a time, then mix in the vanilla extract.

5. Combine wet and dry:
   Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

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6. Fold in chocolate chips:
   Stir in the chocolate chips evenly throughout the dough.

7. Scoop and bake:
   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly soft.

8. Cool:
   Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for the Best Chocolate Chip Cookies

• Butter matters:
  Use softened butter, not melted. It helps create that tender, chewy texture.

• Chill for thicker cookies:
  For extra thick cookies, chill the dough for 30 minutes before baking.

• Flavor boost:
  Sprinkle a tiny bit of flaky sea salt on top of the cookies before baking for a gourmet touch.

• Storage:
  Keep cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

• Reheating:
  Warm a cookie in the microwave for 8–10 seconds to make it taste freshly baked!

Final Note

This chocolate chip cookie recipe is pure comfort in every bite. It’s the kind of recipe that friends and family beg for after just one taste — and it’s a go-to in my kitchen whenever I want something sweet, fast, and absolutely delicious!

FAQ: The Perfect Chocolate Chip Cookie Recipe

1. Can I use salted butter instead of unsalted butter?

Yes, but if you do, reduce the added salt by half to avoid overly salty cookies.

2. How can I make the cookies softer?

Don’t overbake! Pull them out when the centers still look a little undercooked — they’ll firm up as they cool.

3. Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

4. What kind of chocolate chips are best?

Semisweet chocolate chips are classic, but you can also use dark, milk, or even white chocolate chips depending on your preference.

5. Why did my cookies spread too much?

This can happen if the butter is too soft or if the dough was too warm. Chilling the dough helps prevent excessive spreading.

This Recipe was written by: Mariana Costa – Urban Gastronomy Researcher