These classic chocolate chip cookies are soft, chewy, and packed with gooey chocolate chips. They’re super simple to make and perfect for any cookie lover!
Honestly, what’s better than warm cookies fresh out of the oven? I can’t resist grabbing one (or two) as soon as they cool a bit. What’s your cookie-eating strategy? 😄
I love making these cookies because they’re quick to whip up! Just mix, scoop, and bake. They always disappear fast at my house, so I often make a double batch!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for something gluten-free, almond flour or a gluten-free all-purpose blend can work. Just note that texture might vary a bit.
Butter: Unsalted butter keeps salt levels controlled but feel free to use salted if that’s what you have. Some folks also like using coconut oil for a different flavor and dairy-free option!
Granulated & Brown Sugar: Both types of sugar are important for texture and taste. For a healthier option, you can use coconut sugar or a sugar substitute, but it may affect the cookie’s chewiness.
Chocolate Chips: Semi-sweet is a classic choice. You could swap in dark chocolate for a richer flavor, or even mix in white chocolate chips for a fun twist. For those who prefer no chocolate, try dried fruit or nuts instead!
What’s the Secret to Creamy Cookie Dough?
Mixing the dough well is crucial for the right texture in these cookies. You want the butter and sugars to be light and fluffy, which makes the cookies soft. Here’s how to do it:
- Beat the softened butter until it’s creamy before adding in the sugars.
- Mix the sugars in until the mixture lightens in color, about 3-4 minutes.
- Add eggs one at a time; fully incorporate each before adding the next.
This ensures your cookies will rise nicely and have that soft center everyone loves. Enjoy baking!
Bills Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and an additional 10-11 minutes to bake. You’ll have fresh, delicious cookies in under 30 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper or lightly grease it with butter or cooking spray to ensure the cookies don’t stick.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for later.
3. Creaming the Butter and Sugars:
In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter along with the granulated and brown sugars. Mix until the mixture is creamy and fluffy, which usually takes about 2-3 minutes.
4. Adding Eggs and Vanilla:
Next, add in the eggs one at a time. Mix well after each addition, then add the vanilla extract. Continue beating until everything is well combined.
5. Combining Wet and Dry Ingredients:
Gradually mix in the flour mixture to the wet ingredients. It’s best to add it in portions, beating until everything is just combined. Don’t overmix; a few lumps are perfectly okay!
6. Stirring in the Goodies:
Fold in the chocolate chips and nuts (if using). Make sure they’re evenly distributed throughout the dough.
7. Dropping the Cookie Dough:
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading during baking.
8. Baking the Cookies:
Pop the baking sheet into the preheated oven. Bake for 9 to 11 minutes or until the edges are nice and golden brown and the centers look set but still a little soft—this will ensure a chewy texture.
9. Cooling Down:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 2 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps them firm up without getting hard.
10. Enjoying Every Bite:
These cookies are best enjoyed warm; they’re soft, slightly chewy in the center, and filled with melted chocolate chips. Store any leftovers in an airtight container at room temperature for up to a week (if they last that long!).
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may come out denser. If you go this route, consider using a blend of half whole wheat and half all-purpose flour for a lighter texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer and then transfer to a freezer-safe bag, where they’ll keep for about 3 months.
Can I Add Other Ingredients?
Absolutely! Feel free to mix in other ingredients like shredded coconut, peanut butter chips, or even dried fruit for added flavor. Just be mindful of the overall quantity, so the dough doesn’t become too wet or too dry.
What Should I Do if My Dough is Too Dry?
If your cookie dough seems too dry or crumbly, try adding a tablespoon of milk or an additional egg yolk. Mix it well and check the consistency before adding more; you want it to be moist but not sticky.