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–+ servings
Homemade Chocolate Chip Cookies

Homemade Chocolate Chip Cookies - Gooey Perfection Awaits

Enjoy the nostalgic delight of homemade chocolate chip cookies with this easy recipe, perfect for both seasoned bakers and novices alike.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 1/4 cups All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Pink Himalayan salt recommended but regular salt works.
  • 1 cup Butter (softened) Ensure at room temperature for easy mixing.
  • 1/2 cup Granulated sugar Sweetens the cookies.
  • 1 cup Brown sugar Can be swapped with coconut sugar.
  • 1 teaspoon Vanilla extract Imparts warm flavor.
  • 2 large Eggs Can use egg substitutes for vegan options.
  • 2 cups Semi-sweet chocolate chips Optional: try dark or milk chocolate chips.
Optional Mix-ins
  • 1/2 cup Nuts (walnuts or pecans) Add for crunch.
  • 1/2 cup Dried fruit (like cranberries or raisins) Incorporate for fruitiness.
For the Dough Chilling
  • 1 Plastic wrap To cover the dough while chilling.

Equipment

  • mixing bowls
  • hand mixer or stand mixer
  • Baking Sheet
  • Parchment paper or silicone mat
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
  3. In a large mixing bowl, cream together 1 cup of softened butter, 1/2 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy.
  4. Beat in 1 teaspoon of vanilla extract and 2 large eggs until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients and mix slowly until just combined.
  6. Gently fold in 2 cups of semi-sweet chocolate chips.
  7. Scoop the cookie dough into balls, cover with plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour.
  8. Line your baking sheet with 6 dough balls and bake for about 10 minutes, or until the edges turn golden brown.
  9. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 80mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, chill your dough for the maximum suggested time and ensure your butter is at room temperature for easy mixing.

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