Oh the chocolate chip cookie! A soft, gooey, sweet treat as iconic as mac & cheese or the American flag. Nothing beats a good chocolate chip cookie. NOTHING! A classic chocolate chip cookie can comfort you on a cold day, satisfy a sweet tooth, or make you reminisce about childhood. (They’re also the way to my heart. Single men out there, take note!)
This chocolate chip cookie recipe is perfect for when you want a treat all to yourself, or if you need to bring something to that one event you said you’d be at and then FORGOT ABOUT! Don’t worry, I’ve got your back.
Preheat oven to 375F and line your baking sheets with parchment paper. I like to use parchment paper when baking because your cookies won’t stick, and that way they have a better chance of not burning. In a stand mixer, add your butter, sugar, and brown sugar together and beat on medium speed. Stop the mixer on occasion and scrape the sides of the bowl down to make sure you are mixing everything together evenly. The mix should be smooth, fluffy, and free of butter chunks.
Add your vanilla, then eggs one at a time, making sure each one incorporates before adding the next. In a separate bowl sift together the flour and baking soda. Add that into the mixing bowl along with the salt and chocolate chips. Mix on low speed until the dough comes together.
Scoop out and form 1 inch balls of dough and place them onto the sheets. Depending on the size of your pan or size of your dough balls, you will space them differently on the pan. I’d start with 8 dough balls to a pan, but if you made them a bit bigger I’d go 6 a pan. You want to space them evenly, about 1 to 2 inches apart so that when the cookie spreads they don’t run into each other and create a big mess.
Bake those for 10 to 12 minutes until starting to brown and the tops are still a little wet. Let them cool on the sheet tray for about 1 to 2 minutes before transferring them to a cooling rack.
Classic Chocolate Chip Cookies
Makes 2 ½ dozen (about 30 cookies)
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar
1 tsp vanilla extract
2 large eggs
2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 package (12 oz) milk chocolate chips
- Preheat oven to 375F and line several baking sheets with parchment paper.
- In a stand mixer, beat butter, sugar, and brown sugar at medium speed until light and fluffy.
- Add the vanilla. Beat in the eggs, one at a time. Make sure to stop the mixer in between additions to scrape around the sides of the bowl. The mix should be smooth, fluffy, and uniform in texture and color.
- In a separate bowl, sift together the flour and baking soda. Add the sift dry ingredients, salt, and chocolate chips into the mixing bowl. Set the mixer to low speed until the dry ingredients incorporate and the dough forms.
- Scoop and shape 1 inch round balls of dough and place them on the sheets, make sure to space them evenly. I did 8 dough balls per pan.
- Bake for 10-12 minutes until starting to brown and still a little wet on the top. Let cool on the pan for 1 minute before transferring them to a cooling rack.