The Best Chocolate Chip Cookies
These Chocolate Chip Cookies are quick and simple to make with no chilling time. Plus, they’re the best of both worlds: slightly crisp on the edge and chewy in the middle. The perfect treat!
After tasting a batch of homemade chocolate chip cookies that a neighbour got from a relative, I was amazed at the taste and texture. I never did get that recipe, so I was determined to make batch after batch until I replicated those flavours (there were a lot of happy friends of mine).
After recipe-testing one afternoon, I tasted the chocolate chip cookies I made and believe that I have perfected this enough to add it to my baking repertoire. It tasted perfect.
I knew I wanted it to be simple with basic ingredients. I also wanted it to be quick to make (because who has the self-control to wait for the batter to chill in the fridge overnight). You don’t even need to remember to leave the butter on the counter to soften to room temperature because it uses melted butter.
I decided to let some more people try my chocolate chip cookies (including my neighbour), and I got such a positive response. After using the recipe as a base for a baking lesson at school, a small group of dedicated students in my Hospitality and Tourism class perfected their cookie-making techniques and baked my recipe for the lunch-hour crowd in the cafeteria. It almost broke my heart having to tell our student customers that we sold out of cookies each day (well, not really… they should’ve taken my class).
Measuring and Cook Time
You’ll be the hit of the potluck or cookie exchange if you make a batch of these. Try your best to use a scale for your measurements, but if not, dry measuring cups are fine. I used a medium cookie scoop to portion out about 16 cookies (that’s a little more than 2 tablespoons of dough, per piece). If you want them larger, just remember add a couple minutes to the baking time.
What’s the key to these cookies tasting delicious? Do not over-bake them. Take them out of the oven just as soon as they look like they’re firming up (more on the 8-minute side). They should not be looking brown all over. They’ll continue to set while they’re cooling off on the baking sheet. Then you’ll be able to pick them up with your spatula after 5-10 minutes and let them cool completely on a wire rack.
Ingredient Substitutions
The stars of the show is of course the chocolate chips. I used a semi-sweet variety, but I think this recipe would do well with a dark chocolate and semi-sweet mix. If you want to really mix it up, add a small pinch of flaky sea salt right before baking. It adds a nice contrast and balances the sweetness of the chocolate chips. Maldon sea salt is a really good brand to use.
Storage
These cookies won’t last very long because they’re so good. But if you need to store them, keep them in an airtight container at room temperature for up 3-4 days. You can also freeze them for up to two months, being sure to thaw before serving.
The Best Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted (113g)
- 1/2 cup brown sugar packed (110g)
- 1/3 cup granulated sugar (67g)
- 1 large egg
- 1 tsp vanilla extract (5mL)
- 1 3/4 cup all-purpose flour (210g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt
- 1 cup chocolate chips semi-sweet, dark or milk
- flaky sea salt optional (for sprinkling)
Instructions
- Preheat the oven to 350°F (or 180°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, pour in the melted butter. Add the brown sugar and granulated sugar. Whisk or stir vigorously until smooth.
- Add egg and vanilla and continue mixing.
- Stir in flour, baking soda, and salt. Mix dough until just combined.
- Fold in chocolate chips.
- Scoop out 2 heaping tablespoons of dough (medium cookie scoop) and place 2 inches apart on the baking sheet. Flatten slightly. If desired, sprinkle with a pinch of flaky sea salt before baking.
- Bake for 8-9 minutes, or until cookies are just set. Allow cookies to cool on baking sheet for 5 more minutes before transferring to a wire rack to cool completely.
Notes
- Gently form your cookie into a ball shape and lightly press down before baking for a uniform look.
- Be careful not to overbake your cookies, or they will be too crispy when they fully cool.
- The flaky sea salt is optional, but it gives your cookies a nice sweet/salty balance.
- Store cookies in an airtight container for 3-4 days at room temperature. You can also freeze any leftover cookies for up to two months in a resealable bag.
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