I can still remember the first time I baked these chocolate chip cookies as a little girl in my mom’s kitchen. The smell of butter, sugar, and vanilla filled the air, and there was something so comforting about shaping the dough with my hands.
Now, every time I make them, it brings me back to those moments — simple, sweet, and filled with love. These cookies have become my go-to treat when I need a little pick-me-up, and with their crispy edges and soft, chewy centers, they never fail to put a smile on my face. Trust me, one bite will transport you to your happy place.
Key Ingredients for Chocolate Chip Cookies
Before we start, gather these simple yet essential ingredients:
- 225g salted butter (room temperature)
- 1 1/4 cups brown sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 tsp baking soda
- 1 tsp salt (plus more for sprinkling)
- 250g mini dark chocolate chips
- Sea salt for sprinkling (optional but highly recommended!) 🌟
Directions for Preparing Chocolate Chip Cookies
Now, let’s dive into the fun part — baking your cookies to perfection!
- Preheat the oven to 190°C (375°F). Place a rack in the center of your oven and line a 9″x13″ baking tray with parchment paper.
- Prepare the dry ingredients: Sift the flour, baking soda, and salt together in a bowl. Set it aside.
- Cream the butter and sugar: Using an electric mixer, cream the softened butter and sugar for about 3 minutes, until the mixture is light and fluffy.
- Add the eggs: Add one egg to the butter mixture and mix for about a minute. Add the second egg and mix again. Then, pour in the vanilla extract and blend for an additional 30 seconds.
- Fold in the dry ingredients: Using a spatula, fold the flour mixture into the wet ingredients in two batches. Be gentle but thorough.
- Add the chocolate chips: Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Shape the cookies: Using two teaspoons, drop a tablespoon of dough onto the prepared baking tray. Make sure to leave about 2 inches between each cookie, as they will spread while baking.
- Bake: Place the tray in the oven and bake for 4 minutes at 190°C. Then, turn the oven off and let the cookies continue to bake in the residual heat for 10 more minutes.
- Cool and enjoy: Take the cookies out of the oven and let them cool on the tray for another 10-15 minutes. The edges will be crispy, and the centers deliciously chewy. Sprinkle a pinch of sea salt over the cookies for that extra touch of perfection.
Pro Tips for Perfect Cookies
The Butter Secret
Always use room temperature butter to achieve the right consistency in your dough. Cold butter will make your dough too stiff, while melted butter can cause the cookies to spread too much. The sweet spot? Softened butter for that perfectly balanced texture.
Why Sea Salt?
A light sprinkle of sea salt before baking enhances the flavor of the chocolate, creating a mouthwatering contrast between sweet and salty. It’s a small touch but makes a big difference!
The Chocolate Choice
Using mini dark chocolate chips ensures you get chocolate in every single bite. If you prefer, you can swap dark chocolate for milk or even a combination of both.
Cookie Troubleshooting
Flat cookies? Don’t worry! This could happen if your butter was too warm or your dough too soft. Pop the dough in the fridge for 10 minutes before baking.
Dry cookies? Check if you’ve over-measured the flour. Always sift your flour before measuring to avoid this.
Too chewy? (If that’s even a thing!) You might have underbaked them. Try letting them stay in the oven a minute or two longer.
Notes:
- For best results, make sure the dough is not over-mixed.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
People Also Asked:
- How do I make my cookies extra chewy?
Using more brown sugar and ensuring the dough isn’t overbaked will give you that extra chewiness. - Can I freeze the dough?
Absolutely! Scoop the dough onto a tray and freeze them. Once solid, transfer to a bag and bake when ready.
Perfect Chocolate Chip Cookies Recipe
Ingredients
- 225 g salted butter at room temperature
- 1 ¼ cups brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- 2 cups plain flour
- 1 tsp baking soda
- 1 tsp salt + more for sprinkling
- 250 g mini dark chocolate chips
- Sea salt for sprinkling optional
Instructions
- Preheat oven to 190°C (375°F). Place a rack in the center of the oven. Line a 9”x13” baking tray with parchment paper.
- Sift the flour, baking soda, and salt together. Set aside.
- Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes).
- Add one egg and mix for 1 minute. Add the second egg and mix for another minute.
- Add vanilla extract and cream for an additional 30 seconds.
- Gently fold the sifted dry ingredients into the mixture in two batches using a spatula.
- Fold in the chocolate chips until evenly distributed.
- Drop tablespoon-sized portions of dough onto the baking tray using two teaspoons, leaving about 2 inches between each cookie.
- Bake for 4 minutes, then turn off the oven. Allow cookies to continue baking in the residual heat for 10 minutes.
- Remove from the oven and let cool on the baking tray for 10-15 minutes until the edges are crispy and the centers are chewy.
- Optional: Sprinkle sea salt on top before baking for extra flavor.
- Enjoy the cookies!
Notes
- The sea salt enhances the flavor of the chocolate, making each bite even more delicious.
- Allow cookies to cool on the baking tray to achieve a crispy edge and chewy center.
- For a slightly different flavor, try using dark brown sugar instead of light.
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