Ruth Wakefield invented chocolate chip cookies in 1938 by accident when she ran out of baker's chocolate at Toll House Inn.
Chocolate Chip Cookies
Indulge in the ultimate treat with these mouthwatering homemade chocolate chip cookies! Crafted with rich, creamy butter and a generous handful of semi-sweet chocolate chips, these cookies are baked to golden perfection for that irresistible chewy texture. Get ready to savor each delightful bite—your cookie cravings will be completely satisfied!
Prep
15
min
Cook
12
min
Serves
24
people
Level
beginner
📝 Ingredients
Serves 24🥛Dairy & Eggs(2)
- 1/2 cup (112g) unsalted butter, melted and cooled (114 g)
- 1 large egg
🫙Pantry Staples(7)
- 1/2 tsp baking powder (2.5 ml)
- 1/2 tsp baking soda (2.5 ml)
- 1/2 cup (100g) light brown sugar, packed (100 g)
- 1 1/2 cups (250g) semisweet chocolate chips (360 ml)
- 1 1/3 cups (170g) all purpose flour, spooned and leveled (166 g)
- 1/2 cup (70g) granulated sugar (100 g)
- 2 tsp vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 3/4 tsp salt (3.75 ml)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix the melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, and mix well.
- 3
In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Fold in the chocolate chips.
- 6
Scoop the dough onto a baking sheet lined with parchment paper.
- 7
Bake for 10-12 minutes or until the edges are golden brown.
- 8
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
💡 Pro Tips
- ✓Chill your cookie dough for 30-60 minutes before baking to prevent excessive spreading - cold butter solidifies and creates structure, reducing spread by up to 25%.timing30-60 minutes
- ✓Use a kitchen scale to portion cookies at exactly 1.5-2 oz each for uniform baking, as size variations of just 0.5 oz can cause uneven doneness across the batch.technique1.5-2 oz portions
- ✓Brown your butter first, then let it cool to room temperature - this adds nutty depth while maintaining proper fat structure for optimal texture and reduces moisture content by 15-20%.ingredient15-20% moisture reduction
- ✓Remove cookies when centers look slightly underbaked at 9-10 minutes - residual heat will continue cooking them on the hot pan for another 2-3 minutes, preventing overbaking.timing9-10 minutes
- ✓Use parchment paper instead of greased pans and space cookies exactly 2 inches apart - this prevents uneven heat distribution and allows proper air circulation for consistent browning.equipment2 inches apart
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