Chocolate chip cookie – 40min

The Ultimate Chocolate Chip Cookie Recipe

There’s nothing quite like the smell of freshly baked chocolate chip cookies wafting through the house. The chocolate chip cookie is an all-time favorite, loved by people of all ages for its comforting, rich flavor and delicious texture. Whether you like them chewy, crispy, or somewhere in between, this chocolate chip cookie recipe will give you the perfect batch every time. The key is using high-quality ingredients and following a few simple tips to ensure the cookies are perfectly baked, soft in the middle, and slightly crisp around the edges.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (optional)

Instructions:

1. Preheat and Prepare:
   To begin, preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper or lightly greasing them. This will help prevent your chocolate chip cookie from sticking, ensuring a smooth baking process.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. This combination will give structure to your chocolate chip cookie dough, helping it rise evenly during baking. Set this mixture aside while you move on to the wet ingredients.
3. Cream Butter and Sugars:
   In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until creamy. This step is crucial, as creaming the butter and sugars together helps incorporate air into the dough, making for a lighter chocolate chip cookie. It usually takes about 2 to 3 minutes of mixing on medium speed. Don’t rush this part; well-creamed butter and sugar give the chocolate chip cookie its signature texture.
4. Add Eggs and Vanilla:
   Once the butter and sugars are well-combined, add the eggs one at a time, beating after each addition. Then, stir in the vanilla extract. The eggs provide structure, moisture, and richness to the dough, while the vanilla enhances the overall flavor of the chocolate chip cookie.
5. Combine Dry and Wet Ingredients:
   Gradually add the dry ingredient mixture into the butter mixture, stirring until just combined. Be careful not to overmix, as this can lead to a tougher chocolate chip cookie. You want to stir the dough until you no longer see streaks of flour, but not so much that it becomes overworked.
6. Fold in Chocolate Chips and Nuts:
   Now for the best part—fold in the chocolate chips and, if you like, the chopped nuts. Stir them gently into the dough, ensuring they are evenly distributed. The chocolate chips melt during baking, creating those delicious pockets of gooey chocolate that make a chocolate chip cookie irresistible.
7. Scoop the Dough:
   Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each chocolate chip cookie, as they will spread during baking. If you prefer larger cookies, feel free to scoop out a bit more dough for each one, but remember that bigger cookies may need a little extra time in the oven.
8. Bake:
   Place the baking sheets in the oven and bake for 9 to 11 minutes, or until the edges are golden brown. The centers may look slightly undercooked, but they will continue to firm up as they cool, giving you that perfect chewy texture. If you prefer a crispier chocolate chip cookie, leave them in the oven for an additional 1 to 2 minutes.
9. Cool:
   Once the chocolate chip cookie is baked to perfection, remove the trays from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. This step ensures that your chocolate chip cookie holds its shape and doesn’t crumble apart when you bite into it.

Tips for the Best Chocolate Chip Cookie:

• Use room temperature ingredients: Make sure your butter is softened but not melted, and your eggs are at room temperature. This helps the dough mix evenly and gives your chocolate chip cookie a better texture.
• Chill the dough: If you have time, chill the dough for 30 minutes before baking. This will prevent the cookies from spreading too much and give you a thicker, chewier chocolate chip cookie.
• Experiment with mix-ins: While the classic chocolate chip cookie is perfect as is, feel free to get creative with mix-ins. You can add white chocolate chips, dried fruit, shredded coconut, or even a sprinkle of sea salt on top for an extra flavor boost.

Storing Your Chocolate Chip Cookies:

If you have leftovers (though they’re likely to disappear fast), store your chocolate chip cookie in an airtight container at room temperature for up to a week. For longer storage, you can freeze both the baked cookies and the raw dough. If freezing dough, scoop it into individual balls and freeze them on a tray before transferring them to a freezer bag. When you’re ready to bake, pop them directly into the oven and add a minute or two to the baking time.

Final Thoughts:

This chocolate chip cookie recipe is a true classic, combining the perfect balance of sweet, salty, chewy, and crunchy. Whether you’re making them for a party, a cozy night in, or just to satisfy your sweet tooth, these cookies are sure to be a hit. With its simple ingredients and straightforward process, this recipe will quickly become your go-to for the ultimate chocolate chip cookie. Grab a glass of milk, and enjoy the timeless treat that is the chocolate chip cookie!

Time

The total time to make the chocolate chip cookie recipe is approximately 30-45 minutes. Here’s the breakdown:

• Preparation time: 15-20 minutes (mixing ingredients, shaping the dough)

• Baking time: 9-11 minutes per batch

• Cooling time: 5-10 minutes (after baking)

If you’re making multiple batches, the baking time may extend slightly, but overall, you can expect to finish the entire process within 30-45 minutes. If you decide to chill the dough, add an additional 30 minutes to the process.