I absolutely love eating chocolate chip cookies. There are many different kinds of chocolate chip cookies and depending on your taste you might like a specific style. These cookies are a classic recipe for a perfect fat and fluffy cookie.
This is a simple, straightforward, and delicious chocolate chip cookie. It comes out soft and fluffy and comes out perfect every time I bake these. As a baker, it is so important to have a classic chocolate chip cookie recipe in my recipe book. Anytime I am invited to an event, dinner, or a gathering I like to whip up a batch of chocolate chip cookies. Everyone enjoys eating a chocolate chip cookie for a sweet treat. This recipe is great because there are no fancy ingredients and no chilling necessary so it is easy to bake these cookies when you are in a rush.
How to Make the Perfect Chocolate Chip Cookie:
Butter - Softened butter is key to making a great cookie. There are many different variations of cookies but if you are looking to ensure that the cookie comes out tasting and looking great it is important to soften the butter. Sometimes if I forgot to leave the butter out to set at room temperature, I will add the butter to the microwave to heat up for about 10 seconds.
Chocolate chips - a cookie is not complete without tons of chocolate chips. For me, I hate when I bite into a cookie and I don't get any chocolate. I sometimes crush up the chocolate chips into tiny bits when I want the dough to be more chocolatey.
Baking - DO NOT OVERBAKE the cookies. The key to making a perfect chocolate chip cookie or any cookie is taking out the cookies from the oven when they are still gooey in the center. The cookie will be set when it is cooling and form the perfect soft delicious center.
Storage - I love to store my cookie dough batter to bake for a later date. I pre-roll out the cookie dough balls and then freeze them in a plastic bag or container. Try this out! You will be thanking me when you are craving cookies one night and remember you have frozen cookie dough balls in your freezer. The cookies will take longer to bake in the oven, about 5 minutes more.
How to prevent your cookie from flattening?
Don't over-mix - If you over-mix your ingredients the chocolate chip cookie might flatten. Only mix your ingredients until the dough forms.
The dough is too warm - if are dough is too warm then the cookie will be more likely to flatten in the oven. That is why many recipes will refrigerate the dough before baking to let the ingredients set.
Leaving agents - baking soda and baking powder create different effects. The more baking soda or powder the puffier your cookie will be. I have found that baking powder will form a larger cookie and I often replace baking soda with baking powder. The 50/50 mixture in this recipe forms the perfect cookie that spreads and is puffy.
Chocolate Chip Cookies
Serving Size: 22 cookies
Total Time: 45 minutes
3 cups all-purpose flour
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon coarse salt
1 cup unsalted butter
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Step 1: Preheat the oven to 350 degrees. Prepare a baking sheet by lining the sheet with parchment paper.
Step 2: Combine flour, baking soda, baking powder, and salt into a bowl. Set aside.
Step 3: Using a mixer fitted with the paddle attachment, cream butter, and sugars together until very light, about 3 minutes. Add eggs and vanilla. Mix for about 5 minutes until creamy.
Step 4: Add in the dry ingredients until dough forms. Mix in dark chocolate chips and semi-sweet.
Step 5: Scoop 1 tablespoon size cookies onto a baking sheet. Bake for 7 minutes. Bang the baking sheet onto a surface to flatten the cookies. Return the cookies to the oven and bake for an additional 3 minutes. Remove from oven and let cool. Enjoy!
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