Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

These classic chocolate chip cookies are thick, chewy, and made with simple classic ingredients. This recipes goes together really easily and does not require any chilling.

Fun fact about me, I used to have the hardest time making chocolate chip cookies. They were my go to cookies to make at home when I was young. I never had an issue with taste, but they would also always end up so flat. Well not anymore!

My toddlers and I recently made batch of classic chocolate chip cookies and they turned out so perfect! My kids love chocolate chips. So much so that they often refuse to pour them into the mixing bowl, which is usually their favourite part of baking.

We made large cookies, about 3 tbsp worth of dough each. You can make smaller cookies but I find using more dough gives the cookies a chewier texture.

How to Make Chocolate Chip Cookies

Start by preheating the oven to 350 F and line baking sheets with parchment paper.

In a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 3. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, and salt. Add dry ingredients into wet and mix until just combined. Fold in 1 and 1/4 Cup of the chocolate chips.

Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Using the remaining 1/4 cup of chocolate chips, add extra chocolate to the top and upper sides of the cookie dough ball. This is optional but I find it makes the cookies look visually appealing.

Bake for 10-12 minutes or until cookies are golden brown on the edges. The cookies will still seem raw in the middle but will set while cooling. Cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.

Cookies should be stored in an airtight container at room temperature up to 6 days.

Tips for Perfect Chocolate Chip Cookies

Use parchment paper to line your pans. Using cookie spray or butter will make the cookies greasy.

Have fresh baking soda, if it is old and stale cookies will be flat.

Do not use melted butter, if anything you want your butter to be on the colder side.

If heating butter in the microwave to soften it first cut it into small pieces, heat for 12 seconds, and touch with finger. You should be able to easily poke into it. If not heat for another few seconds. It is better to be slightly cold than melted.

For chewy cookies do not over bake. Cookies may still seem soft in the middle but will harden up after cooling. Once edges are browning the cookies are done.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Classic Chocolate Chip Cookies!

If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Jessie M
These classic chocolate chip cookies are thick, chewy, and made with simple classic ingredients. Easy to make and no chilling required.
Prep Time 10 mins
Cook Time 11 mins
Servings 18 large cookies

Ingredients
  

  • 3/4 C butter softened **see notes**
  • 1 C brown sugar
  • 1/2 C white sugar
  • 2 tsp vanilla
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 2 C flour spooned and levelled
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 & 1/2 C semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
  • Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
  • In a second bowl whisk together flour, baking soda, and salt.
  • Add dry ingredients into wet and mix until just combined.
  • Fold in the chocolate chips 1 and 1/4 Cup.
  • Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies.
  • Using the remaining 1/4 cup of chocolate chips, add extra chocolate to the top and upper sides of the cookie dough ball.
  • Bake for 10-12 minutes or until cookies are golden brown on the edges. The cookies will still seem raw in the middle but will set while cooling. Cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
  • Enjoy!

Notes

**If heating butter in the microwave to soften it first cut it into small pieces, heat for 12 seconds, and touch with finger. You should be able to easily poke into it. If not heat for another few seconds. It is better for the butter to be be slightly cold rather than melted.
 
Store in an airtight container at room temperature. 
If making smaller cookies cook for 8-10minutes. 
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