Step aside Toll House. Move along Mrs. Fields. These chocolate chip cookies are so good that you will forget about the milk you had just poured to dunk them in. Stop buying packaged chocolate chip cookies from the store and learn how to make chocolate chip cookies from scratch. They taste way better, leave your house smelling delicious, and are much healthier.
Just about everyone loves chocolate chip cookies. If you ever need to bake cookies for a school bake sale or just bring to a function, chocolate chip cookies are a safe bet.
This chocolate chip cookie recipe produces a cookie that has a great texture. They’re not too buttery and they’re not overly crunchy either. They seem to crumble lightly in your mouth, and the flavors come together perfectly with the first bite thanks to the mini chocolate chip morsels that are evenly spread throughout the cookie. It’s the perfect treat to make for family and friends.
In order to have the very best chocolate chip cookie, you need to use chocolate that you like enough to eat on its own. We personally like using Nestle Mini Chocolate Chips, however you can use whatever you like from Ghirardelli Semi-Sweet Chocolate Chips with 60% cacao to regular Hershey’s.
- 1 stick + 7 tablespoons butter - unsalted
- 1/2 cup brown sugar
- 12 ounce bag mini chocolate morsels
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
Preheat your oven to 375º Fahrenheit.
Sift the flour into a medium-sized bowl. Add the baking soda and salt. Whisk together. Set this bowl aside for later.
Add the softened butter, sugars, and vanilla into your empty stand mixer's bowl.
Using the paddle attachment on your stand mixer, beat the butter and sugars together at medium speed. Do this until the mixture becomes light and fluffy.
Add the eggs to the mixing bowl and beat until combined.
With the stand mixer on low speed, add the flour mixture you set aside in step 1 into the mixing bowl in batches.
Once most of the flour is no longer sitting on the top, you can increase the speed of your mixer. Stop once the flour has become fully incorporated. Scrape down the side of the bowl as needed.
Here is the cookie dough ready for chocolate chips or whatever additions you want to add in.
Add the mini chocolate chips into the cookie dough and stir on low until evenly combined. Although you could use regular chocolate chips, morsels or even large pistoles, we found that the mini chocolate chips look the best in the cookie. Also, with the mini chocolate chips, every bite has just the perfect amount of chocolate.
Note: For those who like to eat raw cookie dough, be sure to use eggs that have been pasteurized in-shell. This way you don't get salmonella poisoning.
Place a sheet of parchment paper down on a baking sheet. Use a teaspoon scoop to scoop the chocolate chip cookie dough onto the parchment paper. Space out the cookies so that they are about 2 inches apart. For a larger cookie, use a tablespoon measure and increase the distance between each cookie.
Bake the chocolate chip cookies at 375 degrees Fahrenheit for 10 minutes or until they have a nice golden color. Keep a close eye on them as oven temperatures can vary.
Now that you have learned how to make chocolate chip cookies, please be sure to view these other cookies recipes and these chocolate recipes.
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