Walking into the house on an early autumn afternoon after a full day of books and jump rope, your kids are greeted at the door with the sweet aroma of melted chocolate.
Their eyes widen, followed by big toothless smiles. A hint of buttery vanilla mingles among the delicious fragrance.
In a whirr, your kids rush to the kitchen, little noses up in the air as they anticipate the magical moment of melted chocolate enveloped in a soft buttery cookie surrounded with slightly crisp edges.
My family loves these cookies, and all agree that these are the best ever chocolate chip cookies! These are the first ones I’m sharing with you as they are our number one most made cookie because of ease of making them and their incredible texture and flavor. The recipe is simple and a whole batch of these only takes about 20-25 minutes start to finish.
We especially love making these perfect chocolate chip cookies for family fun night. We typically have some of the cookie dough balls in the freezer at all times as well, so we can make a few at any time during the busy school week.
We have shared these cookies with friends and neighbors across the U.S. and even England and Japan!
These were a popular choice when the military ran several huge bake sales, asking for donations to fund their holiday party.
These classic cookies also find themselves on the annual cookie platter that goes out to all the neighbors as well, even though they’re not a traditional “holiday cookie,” they’re just THAT GOOD.
These are also perfect for any gathering, PTA meetings, and family reunions.
I have shared these cookies with everyone, and I have not met a single person who didn’t absolutely love this perfect, simple and classic chocolate chip cookie.
Method
Before mixing and measuring…
Preheat your oven to 350 degrees and gather all your ingredients in the recipe. You’ll also need measuring spoons, measuring cups, a cookie scoop (or large spoon), a whisk, two bowls, one larger, and one smaller, and an electric hand mixer (not necessary, but helpful).
You’ll also want to line your cookie sheet with parchment paper.
Start by softening the butter in the microwave for about 15-20 seconds in a small microwavable bowl. (Mine got a little too melty, but it’s still good).
Measure out the flour and salt into the smaller mixing bowl, mix them together with a whisk and set aside.
Next, start measuring the sugars into the larger mixing bowl. Many recipes call for packed brown sugar, but I don’t pack mine. I don’t like adding too much sugar, also, I prefer to just keep it simple.
Everyone loves these, don’t stress about measuring every microgram to the “T,” unless you’re going to work for Christina Tosi, so in that case, come see me and I’ll tighten up this recipe for you.
Add the softened butter to the sugars and cream using the electric mixer on medium speed.
If you don’t have a mixer, a wooden spoon works just fine. You won’t get the perfectly “creamed” texture unless you really work for it, but that’s ok if that’s what you have. I’ve made them many times both ways, and they’ve always been delicious, I just personally prefer using the mixer.
Next, add the egg and vanilla, and mix again.
Ooh, I love vanilla, especially real vanilla. Today, I’m using the Molina Mexican Vanilla Blend, and it really sets my recipes apart.
It gives a smooth and comforting taste that feels like home. It’s truly the “secret” ingredient in a lot of my recipes. Shhhh don’t tell.
After mixing again, you should have something that looks like this…
It’s creamy and smooth, light and fluffy.
Time to add the dry ingredients.
Add just a little bit of the flour and salt mixture to the wet mixture and blend on medium speed each time. This allows helps to avoid a flour explosion all over the kitchen. 😛
Continue adding a little more and blending until the flour mix is all incorporated.
The cookie dough is still smooth, just thicker now and it’s not super sticky.
Time to add the chocolate chips.
I dump all the chips in the bowl and mix on low speed just for a few seconds to incorporate.
It’s getting exciting! Almost finished! Using the 2 Tablespoon cookie scoop, scoop some cookie dough then use the side of the bowl to level out the top of the cookie scoop. This keeps the cookie size consistent, and helps each cookie bake evenly inside.
Place the cookie dough balls on the parchment lined cookie sheet. Keep the spacing about 1 inch apart on all sides.
Bake your cookies at 350 degrees F for 12-15 minutes. If your oven runs hot, then you might want to check them early! You’ll be looking for very light color but just a tiny bit of golden brown on the edges of the cookies.
Cool cookies completely on the pan, as this allows carry-over cooking. This keeps the cookies moist and chewy inside, still while being fully cooked.
Storage
Store the cookies in an airtight container for about a week (they won’t last that long).
Make Ahead
I usually double this recipe, make one sheet of cookies, then continue making the rest of the dough into balls and freeze to use later.
I normally get some sneaky snackers who steal some frozen cookie balls. Let’s face it, these are irresistible, and are incredible frozen too!
If you have leftover cookie dough, continue to make the rest into cookie balls while you still have your tools out. Then put the cookie dough balls straight into a freezer zip bag. These store great in the freezer!
Just make sure to get the air out and close tightly so they’ll last longer.
I’m assuming they’ll last a couple months in the freezer, but honestly mine have never made it that long. I have to make a batch of these 2-3 times a month for my family.
Bake From Frozen
To bake from frozen, preheat the oven to 350 degrees and bake for about 15-17 minutes. Watch them and take note of the time it takes for your oven to bake to your preferred doneness, as every oven is different.
The Perfect Classic Chocolate Chip Cookie
The Perfect Classic Chocolate Chip Cookies
Equipment
- 1 large mixing bowl
- 1 medium or small mixing bowl
- 1 electric beaters or wooden spoon
- 1 whisk
- 1 cookie sheet
- parchment paper
Ingredients
- 8 Tbs Salted butter softened
- 1/2 cup white sugar
- 1/4 cup light brown sugar unpacked
- 1 tbs Vanilla extract Real vanilla is best
- 1 large egg
- 1 1/2 cup unbleached all-purpose flour
- 1/2 tsp pink sea salt
- 3/4 cup chocolate chips or chunks Ghirardellis is
- Course salt to sprinkle on top (OPTIONAL)
Instructions
- 1. Preheat oven to 350.
- 2. Prepare baking sheet with parchment paper.
- 3. Heat butter to soften, about 15-20 seconds in the microwave.
- 4. In large mixing bowl, cream butter, white sugar, light brown sugar, then add egg and vanilla and mix again.
- 5. In a separate bowl, combine flour and salt, stir with a whisk.
- 6. Add flour mixture to the wet mixture a little at a time, blend on low-med speed until combined.
- 7. Add chocolate chips. Mix on low speed until combined.
- 8. Use a 2 Tbs size cookie scoop to make cookie balls and pace them on parchment lined cookie sheet.(If you are adding course salt on top, just take a pinch between your fingers and sprinkle from about 18" above the cookies to ensure an even and light distribution.)
- 9. Bake 12-15 minutes. Cookies will be very light colored, and have just a hint of golden brown on the edges.
- 10. Allow cookies to cool completely on the pan before moving to a cooling rack.This recipe makes about 24 cookies (depending on how much tasting happens before they're cooked).
I hope you enjoy these perfect classic chocolate chip cookies as much as my family and friends. I would love to hear from you if you try this recipe.
Share a little love, create some magic for your loved ones and always, let your light shine.
