Recipe For Cookies Made From Scratch

The BEST Chocolate Chip Cookies are soft and chewy on the inside and a little crisp on the outside. This cookie recipe will become your new favorite; they are fast and easy to make – you don’t even need a mixer

Melt butter. Melt the butter for about 45 seconds in the microwave. You want it mostly, but not completely melted. Stir with a spoon until it’s completely melted and allow the butter to cool completely.

Mix wet ingredients.Add brown sugar and granulated sugar to a mixing bowl. Mix in the melted butter, until smooth. Add the egg, egg yolk and vanilla and mix until combined.

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Combine. Stir together wet and dry ingredients, being careful not to over-mix the batter. Stir in chocolate chips. (If your cookie batter is beaten too much, the cookies will be more dense).

Bake. Scoop the cookie dough and place it on a prepared baking sheet. Bake at 350 degrees F for about 8-14 minutes (depending on their size) or until they’ve lost their sheen on top and are just set. The cookies continue to cook and will harden as they cool on the baking sheet so don’t over-bake them.

To Make Ahead: The cookie dough can be made 1-3 days ahead, stored in the refrigerator. Baked cookies are best enjoyed the same day, or frozen if enjoying another day.

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To Freeze: Scoop cookie dough on a baking sheet and freeze for 30 minutes. Transfer cookie dough to freezer safe container or bag. Thaw before baking dough. Baked cookies can be frozen after cooling completely. Freeze in an air-tight freezer safe container or bag for up to 3 months.

The BEST Chocolate Chip Cookies are soft and chewy on the inside and a little crisp on the outside. This cookie recipe will become your new favorite

Calories: 208 kcal Carbohydrates: 27 g Protein: 2 g Fat: 10 g Saturated Fat: 6 g Cholesterol: 23 mg Sodium: 128 mg Potassium: 91 mg Fiber: 1 g Sugar: 17 g Vitamin A: 190 IU Calcium: 19 mg Iron: 1.3 mg

The Best Chewy Chocolate Chip Cookies

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously theBest Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

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When doing this, make sure to Measure the flour correctly.Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it’s ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

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The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

Once the cookie dough is finished, it’s time to portion and roll the dough. I know many people eyeball it when making cookies, however I

Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

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Many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

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If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.

The most important piece of advice I can give you is – DO NOT over-bakethese chocolatechip cookies!They will not look done when you pull them out of the oven, and that is GOOD.

At the end of the baking time, these chocolate chip cookieswon’t look donebut they are. They will look a little doughy when you remove them from the oven, and thatsgood. They may be lightly browned in a few places, which is exactly how you want them.

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They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!

Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

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1) Expired leavening agents. If your baking soda or baking powder are past their prime, your chocolate chip cookies will likely flatten and spread. Even if the date on the container checks out, it still might not be good. That would be the first place I would start.

How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 teaspoon vinegar and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.

How to test if your baking powder is active: Add  1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. A reaction should take place immediately. If not, then you need new baking powder.

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4) Incorrect oven temperature. I recommend baking with an electric convection oven. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.

If your cookies didn’t flatten, here are a few things that could’ve been the problem. I have never had this happen to me in 10 years, so here are my educated guesses…

2) You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup), and measure the flour correctly by scooping and leveling.

Chocolate Cookies Recipe

3) The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven (it’s only $7), because it can often be different than the reading it gives on the display or what the dial is set at.

I have tested baking this recipe from frozen more times than I can even count. I have gotten the best results when I place the dough on a parchment lined baking sheet.

And put the cookies in the oven in the beginning of the preheating time. Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

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Yes, this recipe halves easily. Simply decrease the ingredients by half and the recipe will make 18 cookies. Or, try this recipe for small batch chocolate chip cookies that makes 8 cookies.

The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

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This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing! Please, I beg you,  do