Introduction
Best ever chocolate chip cookies are the quintessential treat, beloved for their soft, chewy texture and rich, gooey chocolate. With a perfect balance of sweetness and a hint of vanilla, these cookies evoke nostalgia and satisfaction in every bite, making them a favorite for cookie lovers of all ages.
The History of Chocolate Chip Cookies
Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She created the cookies by adding chopped chocolate to her cookie dough, leading to the creation of the now-iconic Toll House Chocolate Chip Cookie recipe. This treat quickly gained popularity, becoming a staple in American households and inspiring countless variations.
Ingredients Breakdown
- All-Purpose Flour: Provides structure to the cookies.
- Granulated Sugar: Adds sweetness and helps achieve a crisp texture.
- Brown Sugar: Contributes moisture and a rich, caramel-like flavor.
- Butter: Essential for flavor and creating a tender texture.
- Eggs: Binds ingredients and helps with the dough’s rise.
- Baking Soda: Acts as a leavening agent for a lighter cookie.
- Salt: Enhances flavor and balances sweetness.
- Vanilla Extract: Adds depth and a warm aroma.
- Chocolate Chips: The star ingredient; semi-sweet or dark chocolate is typically used.
Step-by-Step Recipe
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet or dark chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine: Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden but the centers still look soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Chocolate Chip Cookies
- Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing.
- Don’t Overmix: Mix until just combined to maintain a tender texture.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
- Adjust Baking Time: Keep a close eye on cookies, as oven temperatures can vary. Remove them while they’re still soft for chewier cookies.
Variations and Customizations
- Nutty Chocolate Chip Cookies: Add chopped nuts like walnuts or pecans for extra crunch.
- Double Chocolate: Substitute some flour with cocoa powder for a chocolatey twist.
- Oatmeal Chocolate Chip Cookies: Mix in oats for added texture and heartiness.
- Stuffed Cookies: Fill the center with caramel or peanut butter for a surprise inside.
Health Considerations and Nutritional Value
Chocolate chip cookies can be high in sugar and fat, so consider these factors:
- Moderation: Enjoy cookies as an occasional treat rather than a daily snack.
- Healthier Alternatives: Use whole wheat flour or coconut sugar for a slightly healthier version.
- Caloric Content: Be mindful of portion sizes, as homemade cookies can vary in size and ingredients.
FAQ
Q: Can I freeze cookie dough? A: Yes! Freeze cookie dough balls on a baking sheet, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
Q: How do I store leftover cookies? A: Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
Q: What can I use instead of eggs? A: You can substitute each egg with 1/4 cup of unsweetened applesauce, mashed banana, or a flaxseed meal mixed with water.
Q: Why are my cookies flat? A: Flat cookies may result from too much butter, not enough flour, or baking soda that has lost its potency. Check ingredient measurements and ensure your baking soda is fresh.
The Best Chocolate Chip Cookie Recipe Ever
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips 14 oz
Instructions
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
- In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until light (about 1 minute).
- Mix in the dry ingredients until combined.
- Add chocolate chips and mix well.
- Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack.
Notes
- Butter. unsalted butter, coconut oil and vegan butter are all good substitutes. Or, use browned butter.
- Granulated Sugar. organic cane sugar works well too.
- Light Brown sugar. Dark brown sugar works well, but imparts a stronger molasses taste.
- Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. All-purpose gluten free flour works very well too.
- Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
- Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups. Choose your favorite variety: milk, semisweet, dark, etc.
