Today is National Chocolate Chip Cookie Day, so I decided to share my favorite recipe for baking them! There are millions of recipes out there, all with slight variations, however, this one always consistently comes out delicious and it’s easy to make.
I discovered this recipe a few years ago after trying out a lot of combinations and having quite a few fails- like the time I accidentally used corn starch instead of flour! Whoops! Since then I’ve tweaked it a little based on how many I want to bake and what types of flavors I want to add, like mint or cbd. Today I’ll be giving you my basic recipe and you can modify it how you see fit!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.) I usually omit nuts, though sometimes I use almonds.
In addition to the ingredients above, you’ll also need a cookie sheet (I use 3), a mixing bowl, measuring cups, measuring spoons & cups, a mixing spoon, and a spatula. I also use a cooling rack.
Steps
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in morsels and nuts/additional flour. Drop by rounded tablespoon onto ungreased baking sheets.
- Chill the dough 10-15 minutes while oven preheats to 375° F.
- The longer you chill the dough, the more the flavors will develop and the chewier your cookies will be!
- Bake for 9 to 11 minutes or until golden brown.
- Tip: the best way to make soft chocolate chip cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown). The center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
- You can bake 10 minutes for a softer cookie or up to 14 minutes for a crispier cookie.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
- Enjoy!
Keeping Your Cookies Soft
We don’t often have a lot of extra cookies lying around, but when we make the full recipe we definitely have an excess amount. Here are a few tips for keeping your cookies fresh, especially handy for those of us who like to prep cookies for giving away during the holiday season!
- Be sure to seal your cookie container well, whether you’re storing them in the freezer, refrigerator or a zip-top bag. You want your cookies to be in an airtight container for maximum freshness.
- If you are storing your cookies at room temperature or in the refrigerator, add a small piece of bread to the container with the cookies. This will help to keep the cookies soft.
- My favorite way to keep homemade cookies fresh is to freeze them. Freeze your extra cookies as soon as they cool completely after baking. I know many people freeze extra raw balls of cookie dough before baking so that they can have fresh baked cookies whenever they want. If this is the method you love, then go for it. For me, it’s too much effort to preheat the oven and wait whenever I want a cookie. I bake all of my cookies at once and then freeze the extras right after they are cool. Then I can just defrost (on the counter for a few minutes) and enjoy!
I hope you love these cookies as much as we do! Let me know in the comments below if you try it!