Fluff flour and then spoon into measuring cup making sure to level off before adding to your cookie dough. CHEWINESS – Instead of 1 cup sugar + 1 cup brown sugar, try using ½ cup sugar + 1 ½ cups brown sugar.We love the white chocolate chip + butterscotch chip combo!! FLAVOR – change it up by adding different chocolate chips.Here are some tips to change up some things to get them just how you like them. We all know everyone likes their cookies a certain way – whether it’s soft, crunchy, large, small, chewy, crunchy, etc. Voila – the best chocolate chip cookies!! Cookie Factors 😉īake for 7-9 minutes and let cool on cookie racks or wire racks. NOTE: The key to making the cookies look pretty is to add a few chocolate chips on top of the scooped or rolled cookie dough. Scoop cookie dough balls onto a greased cookie sheet. Mix until combined and then add chocolate chips (we like to do a mix of milk chocolate and semisweet chocolate chips). Add the remaining ingredients – baking soda, baking powder, salt, vanilla extract and flour and. Add eggs and mix on low speed until fluffy.ĭRY INGREDIENTS. Begin by creaming butter, oil and sugars (brown and granulated sugar) in a stand mixer. Ingredients include: white sugar, brown sugar, butter (at room temperature), oil, large eggs, baking soda, baking powder, salt, vanilla, flour and the most important ingredient of all – chocolate chips! Just gather your ingredients and these cookies will made in no time.ĬREAM.
Like all the recipes on this site, these cookies are simple. It’s just good and soft! I know it works, and I have a feeling you’ll love this recipe because I’ve had hundreds (if not thousands) tell me the same thing. I use this recipe as the base to almost every cookie recipe I make. It’s simple – it’s quick – and the taste is AMAZING!! Any time I make these cookies, I am asked for the recipe right away. We got this recipe decades ago from a family friend, and it’s been loved and adored ever since. Let’s begin by making a true statement: I have yet to meet someone who does love COOKIES!Īnd more specifically, I have yet to meet someone who hasn’t fallen in love with today’s recipe for our CLASSIC chocolate chip cookies. Be sure to check out some of our other classic cookie recipes, like snickerdoodles and sugar cookies. This is the recipe we get asked for more than any other! This classic chocolate chip cookie is soft, chewy and made with pantry staples. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.Our all-time FAVORITE Chocolate Chip Cookies recipe! These soft, chewy and delicious chocolate chip cookies are perfect for any occasion and truly knock the socks off of anyone who tries them. Bake in a preheated oven for 12-14 minutes. Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.įor optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.Įvenly space the dough 3 inches apart from one another on a parchment paper-lined baking sheet. Using a wooden spoon, fold the chocolate chips and chunks into the dough It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.Īdd the egg and yolk and beat until incorporated.Īdd the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes. To help speed this process up, you can place in the fridge for 10-15 minutes. Give it a stir and add 2-3 tablespoons of cold water to the butter to bring it back up to 1 cup of liquid. Once the butter has turned a nice nutty brown, remove from the heat and pour into a liquid measuring cup to stop the cooking. It may become quite foamy and difficult to see, so keep a close eye on it. As this begins to happen, make sure to stir constantly so the butter browns evenly. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. In a medium light-bottomed saucepan, add the butter and melt over medium heat.īring the butter to a boil, stirring occasionally. In a medium bowl, sift together the flours, salt, and baking soda. 2 teaspoons kosher salt or 1½ teaspoon table salt
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