The Best Chocolate Chip Cookies: Soft, Chewy and Easy

Why You’ll Love These Chocolate Chip Cookies

1. Semi-sweet chocolate chips: These cookies offer a balance of sweetness and bitterness
2. Milk chocolate: These are sweeter and creamier than semi-sweet, perfect for those who prefer milder chocolate
3. White chocolate chips: Made from cocoa butter, sugar, and milk offering a creamy, sweet flavour.
4. Dark chocolate chips: Less sweet, with a deeper, richer flavour.

In this recipe, I decided to use dark and milk chocolate chips to balance the flavour. You could use one of the chocolate chips or mix for different tastes. To make these cookies you will need;

Ingredients

• 1.5 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup butter
• 1 egg
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Equipment

• Mixing bowl
• Hand mixer
• Measuring cups and spoons
• Baking sheet lined with parchment paper

How to Make Chocolate Chips Cookies

1. The first step is to preheat oven to 375°F (190°C).
2. You will then whisk together flour, baking soda, powder, and salt in a medium bowl. Whatever measuring cups you use, ensure they are from the same lot (not different manufacturers) e.g. using 1 cup measuring cup from manufacturer A and the 1/2 cup from manufacturer B because they tend to differ in size.
3. Next, you will cream together the butter and sugars. Make sure that the butter is soft by taking it out of the fridge at least 1 hour before baking. You could also warm it in the microwave for 10 seconds. Do not melt.
4. Once it mixes well, add in the eggs and vanilla and mix well
5. You will then gradually mix in the flour mixture until just combined.
6. Mix in chocolate chips until they are evenly distributed throughout the dough. You should aim for a dough that’s not dry or crumbly
7. Using a cookie scoop, scoop cookie balls onto the prepared baking sheet (this recipe made 12 balls)
8. Bake for 10-12 minutes or until lightly golden.
9. Cool the chocolate chip cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

The Best Chocolate Chip Cookies

Classic, soft, chewy and delicious treats perfect for snacking, or gift-giving loved by people of all ages

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Snack

Cuisine American

Servings 12

Calories 260 kcal

Ingredients

  

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• 1.5 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips

Instructions

 

• Preheat the oven to 375°F (190°C).
• Whisk together flour, baking soda, powder, and salt in a medium bowl
• Cream together butter and sugars.
• Beat in eggs and vanilla.
• Gradually mix in flour mixture.
• Stir in the chocolate chips.
• Scoop tablespoon-sized balls onto the prepared baking sheet (this recipe made 12 balls)
• Bake for 10-12 minutes or until lightly golden.

Video

Notes

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition

Calories: 260kcalCarbohydrates: 36gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 189mgPotassium: 106mgFiber: 1gSugar: 21gVitamin A: 251IUVitamin C: 0.04mgCalcium: 53mgIron: 1mg

Keyword Chocolate, cookie, Easy

Tried this recipe?Let us know how it was!

Tips for Perfect Chocolate Chip Cookies

• Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
• Use high-quality chocolate chips. You can use semi-sweet or replace dark with milk if you wish
• You can double or triple the ingredients to make more cookies
• After scooping the chocolate chips, you can freeze some of them for unexpected guests or those lazy days when you feel like having a home-baked snack but busy. To freeze, place the scooped balls onto a baking sheet and put them in the freezer until they slightly freeze (about 30 minutes). Once done, transfer the cookies to a ziplock bag and freeze for up to 3 months. When ready to eat, I suggest you thaw them on a parchment-lined baking sheet on the counter for 1-2 hours depending on the temperature of your kitchen and then bake at 375 degrees for 10-12 minutes.
• Use parchment paper to prevent sticking
• Don’t over-bake. Cookies will appear not done when you remove them from the oven but they are done. They may be a bit light browned on the edges
• Do not overmix. You may end up with flat cookies
• Experiment with nuts, oats or espresso powder.