Ready in 25 minutes
If you're of the school that believes chocolate chip cookies should be soft and chewy, you'll love this recipe. These superb cookies are made with lots of butter and a combination of white and brown sugars to produce a rich and chewy cookie with caramelized edges. The recipe also has more brown sugar than white sugar which gives the cookies a more caramel flavor. The cookie dough is easy to work with -- however, you may need to chill the dough before baking as the dough has a tendency to sometimes be soft because of all the butter.
"I made these cookies this weekend as a gift for a birthday. They turned out really good. I liked the tip of freezing the chocolate chips, it made a difference. One thing I want to note, I have an older oven so after 8 minutes, they were still pretty raw. I found that they needed 14 minutes and turned out perfect. At first I was nervous I was going to over bake them, but I kept my eye on them and they turned out well. I just wanted to share that I had to cook them longer in case someone else worries like I did!"- Joanna86
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Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.
In a small bowl, whisk together flour, baking soda and salt; set aside.
In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)
Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.) Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Makes about 3 dozen.
*Note: Parchment paper or silicon baking pads are not a necessity but does make for easy cookie removal and cleanup.
**Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.
Make Ahead Note:
You can freeze this dough. If you want to have ready-to-bake cookies, form the dough into balls and place on a parchment lined baking sheet and place in the freezer until the dough is frozen firm. Then, place frozen cookie dough in a plastic bag, seal, and keep frozen until ready to bake. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed -- expect the frozen cookies to take a few minutes longer to bake than normal.
Keep the chocolate chips in the freezer so that they are extremely cold when it is time to bake the cookies. This helps to keep the cookies from spreading too much while baking.
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ak307 2 days 6 hours agoDelish! I added a sprinkle of cinnamon to the dry mix. I made 25 bigger cookies from this mix, and found that 12 minutes at 350 was about perfect. I used salted butter because that's all I had-they turned out fine. My chocolate chips weren't quite frozen, just chilled. I would make these again and maybe try 1/2 chocolate chips and 1/2 peanut butter morsels.
sage202 1 weeks ago
ees55 2 weeks agoGood cookies, but not my favorite chocolate chip recipe. Mine came out tasting more like sugar cookies with chocolate chips (following the recipe).
adriana_lozano_10 2 months agoA little too soft but amazzzzazing!!!
JFG3rd 3 months agoEasy and very tasty! Don't over bake.
lkolec 3 months agoThese tasted very good. The only thing I didn't use was the lined paper when baking tends to burn more on the bottom first. Had to turn them over to complete the baking process. Took around 15 min each batch. Thanks for posting.
adburns8 4 months agoYour the best dad ever
bugzbrown 5 months agoOk. I will probably adjust the level of Brown sugar and butter... not as chewy as I had hoped for.
richards1 5 months agoYummy and chewy! I used small chocolate chips, these cookies tasted like the ones you get at Panera!
foolishbaker 5 months agoLoved 'em!
nacey 7 months agoHad to bake these cookies for about 15 mins instead of 8, this may be due to having an electric oven. Cookies did cone out nice and soft, huge too which is always a bonus for me, however the egg taste was quite prominent despite following the recipie, maybe next time i will only use 1 egg instead of two? X
vtrujilloia 8 months agoThese cookies are worth the calories!
20somethingteacher 8 months agoMy husband is a chocolate chip lover. This has been his favorite recipe I've tried so far.
chefnaima2015 8 months ago
theirmom02 8 months agoThese are the best cookies I've ever made!!!!! I will never use another recipe. I used Crisco butter baking sticks instead as well as more vanilla and some cinnamon. So yummy they are actually restaurant quality for sure.
Mattuby 8 months agoBest chocolate chip cookie recipe I've found!
Tina051791 9 months ago
denisewallet 9 months agoFabulous
olibolly5 9 months agoReally nice and taste like bakery cookies
ninjasavy 9 months agoNever mind i see it