I find myself returning to this chocolate chip cookie recipe whenever I need a little comfort. The process is simple and meditative, and the result is a batch of cookies with crisp edges, soft centers, and pools of melted chocolate that always hits the spot.
What makes these cookies stand out is their reliability and deeply satisfying flavor profile. Using softened butter and room temperature eggs ensures a perfect texture, while a high ratio of chocolate chips guarantees a rich, decadent bite. The optional hint of fresh herbs as a garnish adds a unique, fragrant touch.
Mastering the Perfect Texture
The final texture of a cookie comes down to technique. Creaming softened butter with sugar until it’s light and fluffy incorporates air, which gives the cookies lift and a tender crumb. Overmixing the flour develops gluten, leading to tough cookies, so mix just until the last streaks of flour disappear. Allowing the cookies to cool on the hot baking sheet for five minutes after they come out of the oven is also key; this lets the centers finish setting gently without overbaking, ensuring a soft middle.
The Importance of Ingredient Temperature
Ingredient temperature is crucial for a successful dough. Your butter should be softened to a cool room temperature (around 65°F / 18°C), not melted or greasy. This allows it to properly trap air when creamed with sugar. Similarly, room temperature eggs emulsify more easily into the butter, creating a uniform, stable batter that won’t separate. Cold ingredients can cause the butter to seize up, resulting in dense, flat cookies. Taking 30 minutes to set out your butter and eggs before you begin makes a significant difference.
Choosing the Right Chocolate
While this recipe calls for classic semi-sweet chocolate chips, the type of chocolate you use can transform the cookie. For a richer, more complex flavor with less sweetness, try using high-quality dark chocolate chunks (60-70% cacao). Chopping a chocolate bar yourself will create a mix of shards and larger pieces that melt beautifully into the dough. For a sweeter, creamier cookie reminiscent of childhood favorites, you can also use milk chocolate chips. Feel free to mix and match to find your favorite combination.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
- 280g (2 1/4 cups) all-purpose flour
- 4g (1 teaspoon) baking soda
- 3g (1/2 teaspoon) salt
- 227g (1 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 165g (3/4 cup) packed brown sugar
- 5g (1 teaspoon) vanilla extract
- 2 large eggs (about 100g total)
- 340g (2 cups) semi-sweet chocolate chips
- Fresh herbs, finely chopped (optional, for garnish)
Step-By-Step Instructions
- Preheat Oven.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.
- Mix Dry Ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so every cookie bakes consistently.
- Cream Butter and Sugars.
In a large bowl with a stand mixer or hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes. The mixture should become pale, light, and fluffy.
- Add Wet Ingredients.
Beat in the eggs one at a time, mixing well after each addition until it is fully incorporated. Scrape down the sides of the bowl, then mix in the vanilla extract.
- Combine Wet and Dry.
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour is combined. Be careful not to overmix, as this can make the cookies tough.
- Fold in Chocolate Chips.
Using a spatula, gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies.
Drop rounded tablespoons (or use a medium cookie scoop) of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake.
Bake for 9 to 11 minutes. The cookies are done when the edges are golden brown and the centers look slightly soft. They will continue to set as they cool.
- Cool and Garnish.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If using, sprinkle with a tiny amount of fresh herbs while the chocolate is still warm.
- Cool Completely.
Allow the cookies to cool completely on the wire rack before storing. This helps them maintain their crisp edges and chewy texture.
If you enjoy this dish, try our Decadent Brownie Recipe for a perfect pairing.
Substitutions & Variations
- Dark Chocolate: Use an equal amount of dark chocolate chips or chopped chocolate for a richer, more intense flavor.
- Chewier Texture: Add an extra egg yolk to the dough along with the two whole eggs for a fudgier, chewier result.
- Flaky Salt Finish: Top each cookie with a small pinch of flaky sea salt before baking to enhance the chocolate and balance the sweetness.
Make-Ahead, Storage & Reheat
Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze the raw cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag for up to three months. Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Protein: 2g
- Fat: 8g
- Carbohydrates: 20g
- Per 100g: 467 calories, 7g protein, 25g fat, 62g carbs
- Estimates only.
FAQ
Why did my cookies spread out so much and become thin and greasy?
This often happens when your butter is too soft. Aim for butter that is cool to the touch but still gives slightly when pressed, ensuring a stable dough.
How can I get that perfect chewy center with slightly crisp edges?
The key is to slightly underbake them. Pull the cookies from the oven when the edges are set but the centers still look soft, as they will firm up on the pan.
My cookies turned out puffy and cakey instead of dense. What went wrong?
This can happen from over-aerating the butter and sugar or using too much flour. Measure your flour carefully, and mix just until combined to avoid a cakey texture.
Is it really necessary to chill the cookie dough before I bake it?
Chilling isn't required, but it helps. It solidifies the fat, which prevents spreading and results in a thicker, chewier cookie with a more developed flavor.
How do I know if my butter is the right temperature for creaming?
Your butter should be softened but still cool, around 65°F. It will make a slight indent when pressed with your finger but shouldn't feel greasy or melty at all.
Can I use bread flour instead of all-purpose for a chewier result?
You can. The higher protein content in bread flour develops more gluten, which will give you a distinctly chewier, denser cookie. It is a very simple swap.
What is the best way to store my baked cookies to keep them soft?
Store them in an airtight container at room temperature. Adding a small piece of bread helps maintain moisture because the cookies will absorb it from the bread.
Do cookies baked from frozen dough taste as good as the fresh ones?
Yes, they bake up beautifully. Freezing locks in the flavor and texture. Just add a minute or two to the baking time so they can cook through from the center.
Can I still make this recipe if I don't own a stand mixer at home?
Absolutely. You can use a hand mixer or even mix by hand with a spatula and some effort. Just be sure to cream the butter and sugar thoroughly for good aeration.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Spatula
- Wire cooling rack
Ingredients
- 280 g (2 1/4 cups) all-purpose flour
- 4 g (1 teaspoon) baking soda
- 3 g (1/2 teaspoon) salt
- 227 g (1 cup) unsalted butter softened
- 150 g (3/4 cup) granulated sugar
- 165 g (3/4 cup) packed brown sugar
- 5 g (1 teaspoon) vanilla extract
- 2 large eggs (about 100g total)
- 340 g (2 cups) semi-sweet chocolate chips
- Fresh herbs finely chopped, optional for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl.
- Cream the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients on low speed and mix just until combined without overmixing.
- Gently fold in the chocolate chips using a spatula until evenly distributed.
- Drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie.
- Bake for 9 to 11 minutes until edges are golden brown and centers are slightly soft; cookies will set as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack; if desired, sprinkle with fresh herbs while chocolate is still warm.
- Allow cookies to cool completely on the rack before storing.
Notes
Storage & Reheat: Store in an airtight container at room temperature for up to one week or freeze dough balls up to three months. Bake frozen dough with 1-2 extra minutes added.
