Craving the perfect, classic chocolate chip cookie? You’re in the right place! This recipe is the best you’ll find. It uses simple ingredients and doesn’t need chilling. So, you can enjoy warm, gooey cookies straight from the oven quickly.
These cookies are sure to be a hit every time. They have crispy edges, soft centers, and a flavor that’s just irresistible. Everyone will want more.
Key Takeaways
- Classic chocolate chip cookie recipe with simple, easy-to-find ingredients
- No chilling time required for the dough before baking
- Cookies have a perfect texture – crisp edges and soft, doughy centers
- Recipe yields 12-22 cookies, a reasonable amount for most bakers
- Cookies stay soft for days when stored in an airtight container
HERE IS YOUR OUTPUT
Classic Chocolate Chip Cookies
Golden Chocolate Chunk Cookies
Ingredients:
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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1 cup packed light-brown sugar
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1 teaspoon salt
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2 teaspoons pure vanilla extract
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2 large eggs
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2 cups semisweet and/or milk chocolate chips
Directions:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a small bowl, whisk together the flour and baking soda; set aside.
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In the bowl of an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low, add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
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Add flour mixture; mix until just combined. Stir in the chocolate chips.
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Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.
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Bake until cookies are golden around the edges but still soft in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheets for 1-2 minutes. Transfer to a wire rack, and let cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 200 kcal | Servings: 24 cookies
DISH PRESENTATION PARAGRAPHS
There’s a reason why Classic Chocolate Chip Cookies have remained a favorite for generations. The combination of crisp edges and a soft, chewy center, filled with rich chocolate chips, creates a delightful balance of textures and flavors in every bite. This recipe delivers everything you love about this timeless treat, with a hint of nostalgia in every mouthful.
Perfect for any occasion, these cookies are simple to make and always a crowd-pleaser. Whether you’re baking for a family gathering, a friendly get-together, or just to satisfy a personal craving, these Classic Chocolate Chip Cookies are sure to impress. Enjoy them fresh out of the oven for the ultimate indulgence, or store them for a quick snack whenever you need a sweet pick-me-up.
10 Alternative Names for Classic Chocolate Chip Cookies
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Timeless Chocolate Chunk Cookies
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Old-Fashioned Chocolate Chip Delights
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Rich Chocolate Drop Cookies
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Chewy Chocolate Chip Treasures
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Crispy-Edged Chocolate Chip Wonders
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Homestyle Chocolate Chip Cookies
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Nostalgic Chocolate Chip Treats
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Golden Chocolate Chunk Bakes
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Soft and Chewy Chocolate Drops
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Traditional Chocolate Chip Pleasures
What Makes This the Best Chocolate Chip Cookie Recipe
If you want a simple, no-chill chocolate chip cookie recipe that always works, this is it. It uses common ingredients and doesn’t need chilling. This makes it easy and perfect for when you want soft chocolate chip cookies quickly.
Simple and Straightforward Ingredients
This simple chocolate chip cookie recipe needs basic baking items. You’ll find all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, light brown sugar, vanilla extract, eggs, and semi-sweet chocolate chips. It’s all about the classics for the best cookies.
No Chilling Required
This recipe skips the chilling step that other recipes need. You can mix and bake the dough right away. This means you get fresh, warm cookies without any planning.
Perfect Texture – Doughy yet Fully Cooked
The result of this no chill chocolate chip cookie recipe is amazing. They’re soft and doughy inside but fully cooked with crisp edges. It’s the classic cookie that always turns out great.
“Over two million people have visited the Ultimate Guide to Chocolate Chip Cookies post, and thousands of readers have purchased the Ultimate Cookie Handbook cookbook – proof that this is truly the best chocolate chip cookie recipe around.”
How to Make Chocolate Chip Cookies Step-by-Step
Making chocolate chip cookies is easy and fun for everyone. This guide will help you make the perfect batch of how to make chocolate chip cookies. It’s great for both beginners and experts.
Combining the Dry Ingredients
First, collect your dry ingredients in a medium bowl. Mix 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 and 1/2 teaspoons of cornstarch, and 1/2 teaspoon of salt together. Keep this bowl ready while you work on the wet ingredients.
Creaming Butter and Sugars
Now, mix melted butter, brown sugar, and granulated sugar in a big bowl or a stand mixer. Keep mixing until it’s light and fluffy, about 2-3 minutes.
Adding Eggs and Vanilla
Then, add one large egg and an additional egg yolk to the sugar mix. Beat until they’re just mixed in. Finally, add 2 teaspoons of vanilla extract.
Incorporating Dry Ingredients and Chocolate Chips
Slowly add the dry ingredients to the wet mix, mixing until combined. Then, mix in 2 cups of chocolate chips so they’re spread out in the dough.
The dough should be simple to shape and not too sticky. You’re now set to bake your steps to make chocolate chip cookies!
“Since 2013, this chocolate chip cookie recipe has amassed over 11 million page views, with readers raving about its delicious and consistent results.”
Portioning and Rolling the Cookie Dough
After mixing the perfect chocolate chip cookie dough, it’s time to shape it into individual cookies. A cookie scoop is essential for making sure your cookies bake evenly. Use a stainless steel scoop, about 2 tablespoons in size, for the best results.
Take rounded tablespoon-sized balls of dough and put them on a parchment-lined baking sheet. Each cookie dough ball should weigh around 55g for perfect baking. For bigger cookies, you can cut the dough into 1-inch cubes instead.
Now, roll each dough ball into a smooth, round shape. You can shape them by hand or use the “Cookie Scoot” method. Place a round object, like a glass or small bowl, on the baking sheet to shape the dough.
Chilling the dough for at least 30 minutes helps with rolling and shaping. The firmer dough keeps its shape better during these steps.
With your cookies shaped and ready, you’re almost there. Soon, you’ll be enjoying delicious chocolate chip cookies!
Baking or Freezing the Cookie Dough
This chocolate chip cookie recipe lets you bake the dough now or freeze it for later. If you choose to freeze, use the “flash-freezing” method. This means making dough balls, putting them on a baking sheet, and freezing them until hard. Then, move them to a container or bag for keeping.
Freezing the dough means you can bake just what you want when you want it. The post says chocolate chip cookie dough is often frozen. It can stay fresh for up to 8 weeks in the freezer. The colder the dough when it goes in the oven, the thicker and softer the cookies will be.
Flash-Freezing for Future Use
To flash-freeze the chocolate chip cookie dough, just follow these steps:
- Make dough balls, using a cookie scoop for even sizes.
- Put the dough balls on a baking sheet, leaving space between them.
- Freeze the dough balls on the baking sheet for 1-2 hours until they’re solid.
- Then, move the frozen dough balls to a container or bag for storage.
When you want to bake, don’t thaw the dough. Just preheat your oven and bake for a bit longer. The post recommends lowering the oven temperature by about 20°F/15°C for frozen dough.
“Freezing baked cookies such as cut-out ones is preferred over freezing the dough.”
Baking Chocolate Chip Cookies from Frozen
Baking chocolate chip cookies from frozen dough is easy and tasty. Just preheat your oven and add the frozen dough. This way, you can have fresh cookies anytime without the wait.
To bake frozen chocolate chip cookie dough, start by preheating your oven to 350°F. While it heats up, place the frozen dough balls on a baking sheet lined with parchment paper. Make sure they’re about 2 inches apart. You’ll get 36 cookies, so you might need to bake them in batches.
Once the oven is ready, put the baking sheet inside and bake for 12-13 minutes. The cookies might look a bit darker on top than fresh dough ones. But they’ll still be delicious, with a gooey center. Watch them closely to prevent over-baking.
Baking frozen dough saves time and makes thick, chewy cookies. No need to thaw the dough first. Just put it in the oven and enjoy warm cookies from your freezer!
Baking Chocolate Chip Cookies Right Away
If you’re eager to bake fresh, gooey chocolate chip cookies without any chilling time, you’re in luck. This recipe lets you bake the dough right away. You’ll get deliciously soft and chewy cookies in no time.
Oven Temperature and Baking Time
To bake the baking fresh chocolate chip cookie dough, roll the dough into 2-2.5 ounce balls with a large cookie scoop. Put the dough balls on a baking sheet, leaving about 2 inches between each cookie. Bake them at 375°F for 8-10 minutes.
The cookies might not look fully baked when you take them out of the oven. But that’s okay. They’ll set up and firm up as they cool on the baking sheet. This way, you get chocolate chip cookie baking instructions for soft, chewy, and irresistible cookies every time.
“The chocolate chip cookie recipe has been shared over 100,000 times and has received thousands of glowing reviews. It’s clear that this is a tried-and-true recipe that produces incredible results.”
So, if you’re craving freshly baked chocolate chip cookies and don’t want to wait for the dough to chill, just follow these easy steps. Enjoy warm, gooey cookies in under 20 minutes.
The Importance of Not Over-Baking
Baking the perfect chocolate chip cookies means not over-baking them. They should look a bit doughy and underbaked when you take them out. They will set and firm up as they cool. I always bake them for no more than 9 minutes, even if they seem undercooked.
Recognizing When Cookies Are Done
Knowing when to remove the cookies from the oven is key for that soft, gooey texture. Here are tips to know when they’re done:
- The edges should be set and lightly golden, but the centers should still look a bit underdone.
- The cookies may appear puffed up when you first take them out, but they will flatten and firm up as they cool.
- Gently press the top of a cookie with your finger – it should feel soft and slightly doughy, not completely firm.
Remember, the cookies will continue to bake and firm up after you remove them from the oven. It’s better to take them out a bit early than to over-bake them. The result will be soft, chewy, and not over-baked chocolate chip cookies that are sure to satisfy your sweet tooth.
Cooling and Storing Chocolate Chip Cookies
After baking your chocolate chip cookies, let them cool down for the best texture. Let them sit on the baking sheet for 5 minutes before moving them to a wire rack. This helps the cookies set and get that soft, fully cooked feel inside.
For storage, keep your cookies in an airtight container at room temperature for up to 5 days. If you want to store them longer, freeze them for up to 2 months. Just put the cooled cookies on a baking sheet in a single layer and freeze until they’re firm. Then, move them to an airtight container or a resealable bag.
| Cooling Chocolate Chip Cookies | Storing Chocolate Chip Cookies |
|---|---|
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Follow these easy steps to keep your homemade chocolate chip cookies tasting great. Whether you eat them right away or save them, cooling and storing them right is key. This way, you’ll enjoy their perfect texture and flavor every time.
Tips for Gooey Chocolate Chip Cookies
Getting the perfect gooey chocolate chip cookies is all about being precise and paying attention to details. Don’t overbake them. Take them out of the oven just before they look fully cooked. This way, you’ll get a soft, doughy center with melty chocolate chips in every bite.
Here are some key tips to make gooey chocolate chip cookies that everyone will love:
- Use a higher ratio of brown sugar to white sugar – around 3 parts brown sugar to 1 part white sugar. The brown sugar adds moisture and chewiness.
- Chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor.
- Bake the cookies at a higher temperature, around 475°F, for 7-8 minutes. This will create a crisp exterior while leaving the center deliciously gooey.
- Let the cookies cool on the baking sheet for 10 minutes after removing them from the oven. This allows the centers to finish cooking without over-baking.
- Use a mix of dark chocolate chunks and chips for the ultimate gooey chocolate experience.
By following these tips, you’ll be on your way to baking the best gooey chocolate chip cookies your family and friends have ever tasted. Enjoy the warm, melty, and irresistible results of your efforts!
| Ingredient | Amount |
|---|---|
| Brown Sugar | 3/4 cup |
| White Sugar | 1/4 cup |
| Butter | 1 cup (2 sticks), softened |
| Eggs | 2 |
| Vanilla Extract | 2 teaspoons |
| All-Purpose Flour | 2 1/4 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Chocolate Chips/Chunks | 2 cups |
“The secret to irresistible gooey chocolate chip cookies is all in the technique. Follow these tips, and you’ll be baking the best cookies your family has ever tasted!”
Why Cookies Spread and Flatten
Cookies are a favorite snack, but sometimes they spread too much during baking. This can make them look and feel less appealing. Knowing why cookies spread can help you make perfect chocolate chip cookies every time.
Expired Leavening Agents
Expired baking soda or baking powder can make cookies flat. These agents help cookies rise and keep their shape. If they’re old, cookies won’t rise right and will flatten.
Over-Mixing
Overmixing the dough can also cause cookies to spread too much. This happens when the gluten in the flour gets too strong. It makes the cookies lose their shape and spread out more.
Warm Ingredients
Warm ingredients can also lead to cookies spreading. If butter, eggs, or other parts of the dough are too warm, the fat melts too quickly. This makes the cookies flatten.
Incorrect Oven Temperature
The oven’s temperature affects cookie spreading too. A hot oven makes the fat in the dough melt and spread quickly, making thin cookies. A cool oven might not set the cookies right, causing them to spread too much.
Knowing why cookies spread can help you avoid these problems. This way, you can make delicious chocolate chip cookies every time.
| Baking Condition | Cookie Spread and Texture |
|---|---|
| Baking directly on an ungreased baking sheet | Cookies spread into evenly disks with a mounded center; some cookies slightly stuck to the pan |
| Baking on a greased baking sheet | Cookies had a nice amount of spread, were domed, but developed burnt edges and a lacy ring due to fat on the sheet; cookies did not release easily from the pan |
| Baking on parchment paper | Cookies spread into nice rounds with even thickness; cookies peeled off the parchment easily without sticking |
| Baking on aluminum foil | Cookies had excessive spreading, resulting in crispy cookies throughout; some cookies had difficulty peeling off the foil |
| Baking on a nonstick silicone baking mat | Cookies had the least spread, resulting in thick and chewy cookies with even thickness and a classic cookie shape; cookies easily separated from the mat without any sticking |
Why Cookies Didn’t Flatten
If your chocolate chip cookies didn’t flatten, there could be a few reasons. The dough might have been too cold, or you might have used too much flour. The oven temperature could also be off. Getting the ingredients at the right temperature and measuring flour correctly is key for perfect cookies.
Using too much flour is a common mistake that stops cookies from spreading. Just a little extra flour, like 30-60 grams (¼-½ cup), can make a big difference. Weighing the flour instead of using volume helps get it right.
The temperature of the butter and eggs also affects how cookies spread. Cold butter can stop the dough from spreading, while warm butter helps it spread more. Letting all ingredients warm up before mixing can improve the dough’s consistency for better spreading.
- Overmixing the dough after adding flour can make too much gluten, which stops cookies from spreading.
- Baking at lower temperatures, like 375°F or 400°F, makes cookies thinner and more spread out than baking at higher temperatures.
- Using the wrong flour type, like cake or pastry flour, can also stop cookies from spreading right.
To get perfect cookie spread, follow the recipe closely and use accurate measurements. Make sure ingredients are at the right temperature. With attention to detail, your cookies will come out flat and evenly baked.
Baking Frozen Chocolate Chip Cookie Dough
If you have baking frozen chocolate chip cookie dough in the freezer, you’re set! Just follow a few easy steps to bake them. This way, your cookies will always be deliciously gooey and soft.
To start, put the frozen dough balls on a baking sheet lined with parchment paper. Heat your oven to 375°F. Then, bake the cookies for 9-12 minutes. They might look a bit darker on top, but they’ll still be soft and chewy inside.
This method is great because it saves time. You get 5 dozen cookies from the recipe. And you can freeze the dough for up to 3 months. This means you can bake just a few cookies when you want without thawing the whole batch.
Another advantage is that your cookies won’t spread or lose their shape. The frozen dough keeps them thick and perfect. You get soft, delicious chocolate chip cookies every time.
| Ingredient | Amount |
|---|---|
| Butter | 1.5 cups (3 sticks), melted |
| Chocolate Chips | 3 cups |
| Baking Time (from frozen) | 9-12 minutes |
| Freezing Time | At least 3 hours to overnight |
| Cookie Scoop Size | #40 |
So, when you want baking frozen chocolate chip cookie dough, just grab those frozen dough balls. In a few minutes, you’ll have warm, gooey, and amazing chocolate chip cookies to enjoy.
Halving the chocolate chip cookie recipe
If you don’t need a whole batch of chocolate chip cookies, this recipe can be halved. By cutting all the ingredients in half, you’ll get about 18 delicious cookies. This is great for satisfying your sweet tooth without making too many.
To make the halving chocolate chip cookie recipe, just follow these steps:
- Use 1 cup (142g) of all-purpose flour instead of the original 2 cups (284g).
- Reduce the brown sugar to 1/2 cup (100g) and the granulated sugar to 1/4 cup (50g).
- Use 1/2 cup (113g) of unsalted butter, softened, instead of the full 1 cup (226g).
- Add 1 large egg yolk and 1 teaspoon of vanilla extract.
- Fold in 1 cup (170g) of semisweet chocolate chips.
The baking instructions stay the same. Bake the smaller batch chocolate chip cookies at 375°F (190°C) for about 10 minutes. They should be golden brown and slightly puffed in the center. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
This halved version of the chocolate chip cookie recipe is great for when you don’t want to make a big batch. You’ll still get to enjoy the delicious flavor and texture but in a smaller size.
Ingredient Substitutions
While the core ingredients in this chocolate chip cookie recipe should not be changed, there are some substitutions you can make. These changes can help with dietary needs or personal taste. You can swap out butter, chocolate chips, and more to make your baking fun and tasty.
Butter Substitutions
You can use unsalted butter instead of salted butter in the recipe. This lets you control the salt level to your liking. Also, try using coconut oil or avocado oil for a different taste.
Sugar Substitutions
For sweetening your chocolate chip cookies, you can use white sugar or organic cane sugar instead of granulated sugar. Light brown sugar can also be used for a richer flavor.
Flour Substitutions
To make your chocolate chip cookie ingredient substitutions gluten-free, use all-purpose gluten-free flour instead of regular flour. This way, people with dietary restrictions can still enjoy the cookies.
Salt Substitutions
Sea salt can replace regular table salt for a unique taste. The different minerals and texture add complexity to the cookies.
Chocolate Chip Substitutions
You can use different chocolate chips like milk chocolate, dark chocolate, or a mix. This lets you customize the flavor to what you like.
Remember, while you can make these substitutions, the original ingredients are chosen for their perfect balance of taste and texture. Try new things, but be careful. Enjoy making your own special cookies.
Kitchen Tools Needed
To make delicious chocolate chip cookies, you need a few key kitchen tools. You’ll need a mixing bowl, a hand mixer or stand mixer, and a strong spatula for mixing. A baking sheet and parchment paper are also important for baking the dough.
A cookie scoop is a great tool for this recipe. It helps make sure your cookies are the same size and shape. Whether you like big cookies or small ones, a cookie scoop makes it easy.
For baking chocolate chip cookies, you’ll also need measuring cups and spoons. A spatula for moving cookies to a rack and a wire rack for cooling are also important. With these kitchen tools for baking chocolate chip cookies, you’ll make perfect soft, gooey cookies.
| Essential Baking Tools | Description |
|---|---|
| Mixing Bowl | A large, sturdy mixing bowl is necessary for combining the wet and dry ingredients. |
| Hand Mixer or Stand Mixer | A mixer is essential for creaming the butter and sugars until light and fluffy. |
| Spatula | A flexible spatula helps incorporate all the ingredients and scrape the sides of the bowl. |
| Baking Sheet | A standard baking sheet or cookie sheet is required for baking the cookie dough. |
| Parchment Paper | Lining the baking sheet with parchment paper prevents the cookies from sticking. |
| Cookie Scoop | A cookie scoop ensures even portioning of the dough, resulting in uniform cookies. |
With these kitchen tools for baking chocolate chip cookies, you’re ready to make a perfect batch of cookies.
Conclusion
This chocolate chip cookie recipe is the best. It’s simple and makes perfectly soft, gooey cookies every time. You’ll learn how to make, bake, and store the dough. This way, you can enjoy fresh cookies whenever you want.
The guide is easy to follow, from mixing the ingredients to getting the perfect texture. It has all you need to become a pro at baking chocolate chip cookies. You can choose whether you like them chewy, crisp, or both. This recipe always delivers great results.
So, don’t wait any longer. Get your ingredients ready and preheat your oven. You’re about to make homemade chocolate chip cookies that taste amazing. With this recipe, you can bake cookies anytime and impress everyone with your skills. Enjoy the delicious end of this journey and savor every bite.
FAQ
What makes this the best chocolate chip cookie recipe?
This recipe is simple and doesn’t need chilling. It makes cookies that are crispy on the outside and gooey inside. It’s the classic recipe everyone should know.
What are the key ingredients in this recipe?
The recipe uses simple ingredients like flour, baking soda, and salt. You also need butter, sugars, eggs, vanilla, and chocolate chips.
How do I make the chocolate chip cookie dough?
First, mix the dry ingredients together. Then, cream the butter and sugars until fluffy. Add eggs and vanilla, then mix well.
Finally, add the dry ingredients and chocolate chips gradually.
How do I portion and roll the cookie dough?
Use a cookie scoop for uniform cookies. A stainless steel scoop works best.
Can I freeze the cookie dough for later use?
Yes, you can freeze the dough. First, freeze the dough balls on a baking sheet. Then, put them in an airtight container or bag.
How do I bake the frozen cookie dough?
Bake frozen dough balls at 350°F for 15 minutes. You can thaw them first or bake them straight from the freezer.
How long should I bake the fresh cookie dough?
Bake fresh dough at 375°F for 8-10 minutes. They might look underbaked, but they’ll set as they cool.
How do I know when the cookies are done baking?
Don’t overbake them. They should look a bit doughy when you take them out. They’ll set as they cool.
How do I store the baked cookies?
Let the cookies cool on a sheet for 5 minutes before moving them to a wire rack. Store them in an airtight container at room temperature for up to 5 days or freeze for 2 months.
How can I ensure the cookies turn out gooey?
Don’t overbake them. Take them out just before they look fully cooked for a gooey center.
Why do cookies sometimes spread and flatten too much?
Cookies can spread due to expired baking soda, overmixing, warm ingredients, or incorrect oven temperatures.
Why didn’t my cookies flatten as expected?
If your cookies didn’t flatten, it might be because the dough was too cold, you used too much flour, or your oven was off.
Can I bake the frozen cookie dough directly from the freezer?
Yes, bake frozen dough balls at 350°F for 15 minutes. No need to thaw them first.
Can I halve this chocolate chip cookie recipe?
Yes, you can halve the recipe to make fewer cookies. Just cut all the ingredients in half to make about 18 cookies.
What ingredient substitutions can be made?
You can substitute unsalted butter, white sugar, light brown sugar, gluten-free flour, sea salt, and different types of chocolate chips.
What kitchen tools are needed to make these cookies?
You’ll need a mixing bowl, a mixer, a spatula, a baking sheet, and parchment paper. A cookie scoop helps with portioning the dough.