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Easy Basic Chocolate Chip Cookie Recipe

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The Best Chewy Chocolate Chip Cookies Recipe Jessica Gavin
The Best Chewy Chocolate Chip Cookies Recipe Jessica Gavin from www.jessicagavin.com

Description

Chocolate chip cookies are a classic treat that everyone loves. They are perfect for any occasion, whether it's a party, a snack, or a dessert. This easy basic chocolate chip cookie recipe is perfect for beginners who want to try their hand at baking. It's a simple recipe that uses basic ingredients and is easy to follow.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to gather all of your ingredients and equipment before you start.

Cook Time

The cook time for this recipe is about 10-12 minutes per batch. You will need to bake the cookies in batches, depending on the size of your oven.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chips

Equipment

  • Large mixing bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Method

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate mixing bowl, use an electric mixer to cream together the butter, white sugar, and brown sugar until light and fluffy.
  4. Add in the eggs and vanilla extract, and mix until well combined.
  5. Sift in the dry ingredients, and mix until just combined.
  6. Add in the chocolate chips, and mix until evenly distributed throughout the dough.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. Using a cookie scoop or spoon, drop the dough onto the baking sheet, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
  10. Remove from the oven, and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  11. Repeat with the remaining dough, baking in batches as necessary.
  12. Once the cookies are completely cooled, store them in an airtight container at room temperature for up to 5 days.

Notes

This recipe makes about 24-30 cookies, depending on the size of your cookie scoop or spoon. You can adjust the size of the cookies to your liking.

Nutrition Info

Each cookie contains approximately 160 calories, 9 grams of fat, 19 grams of carbohydrates, and 2 grams of protein.

Recipe FAQ

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be sure to reduce the amount of salt in the recipe to compensate.

Can I use a hand mixer instead of an electric mixer or stand mixer?

Yes, you can use a hand mixer, but be sure to mix the dough until it's well combined and the texture is light and fluffy.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to 3 months. Just be sure to wrap it tightly in plastic wrap or a freezer-safe container.

Recipe Tips

  • Be sure to measure your ingredients accurately to ensure the best results.
  • Use room temperature butter for the best texture.
  • Don't overmix the dough, or the cookies will be tough.
  • Feel free to add in other mix-ins, such as chopped nuts or dried fruit.
  • Experiment with different types of chocolate chips, such as milk chocolate or dark chocolate.

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