The Best Chocolate Chip Cookie Recipe Ever
The finest chocolate chip cookie recipe you’ve ever tried is this one! No strange components, no waiting period, etc. Just a basic chocolate chip cookie that is incredibly tasty, doughy but still fully cooked, and always turns out flawlessly!
This is my go-to recipe for classic chocolate chip cookies, but everyone should have one. The best chocolate chip cookie recipe ever is this one, I promise! I have been preparing them for a very long time, and everyone who has tried them says they are incredibly wonderful!
Furthermore, there aren’t any strange substances, chills, etc. Just a basic chocolate chip cookie that is incredibly tasty, doughy but still fully cooked, and always turns out flawlessly!
These are the ideal qualities of a chocolate chip cookie. chewy and crispy. Soft but well cooked. Perfectly sweet and buttery.
How to Make Chocolate Chip Cookies
Please remember to watch the video as we go step-by-step through the process of making chocolate chip cookies.
Make the Chocolate Chip Cookie Dough
To make these simple chocolate chip cookies, first mix the dry ingredients together in a medium-sized bowl.
Make sure you measure the flour accurately when doing this. Make sure you use a dry ingredient measuring cup (NOT a Pyrex liquid measuring cup). Next, level the flour with a knife after scooping it into a measuring cup.
Next, mix butter and sugars together. To ensure that the butter is ready to use when needed, soften it ahead of time by removing it from the refrigerator at least two hours before baking. It can also be reheated in the microwave for about 7 seconds, but proceed with extreme caution to avoid melting it.
After beating the butter and sugar mixture thoroughly, whip in the eggs and vanilla.
Mix the dry ingredients in until they are well mixed. Next, include the chocolate chips into the dough and mix until they are equally mixed throughout.
Make a ton of chocolate chip use. With every bite, you should have two or more dripping chocolate chips.
It should be easy to roll and not sticky to work with chocolate chip cookie dough. It shouldn’t be crumbly or dry. The ideal texture can be seen in the photo below.
Portion & Roll Dough
It’s time to portion and roll the cookie dough after it’s done. While I am aware that many people just eyeball it when baking cookies, I strongly advise using a cookie scoop.
To guarantee that the cookies bake evenly, use a cooking scoop to ensure that each cookie is the same size. I use this stainless steel cookie scoop every time I bake cookies because I adore it.
You can now choose to freeze or bake your dough.
How To Freeze Cookie Dough:
I usually make a large batch of these chocolate chip cookies and freeze some because the recipe yields a lot of cookies. In this manner, I can always have dough on hand for last-minute visitors or cookie cravings.
Before storing the cookie dough in an airtight container, I like to flash-freeze it. Roll the cookie dough into balls and arrange them in a row on a baking sheet covered with parchment paper. After that, freeze the baking sheet for about half an hour, or until the dough begins to somewhat solidify.
After the dough has partially frozen, place the cookie dough balls in a plastic bag or airtight container and freeze for a maximum of two months.
How to Bake Frozen Dough
To bake frozen dough, there are two methods:
Thaw it first:I adore having dough in the freezer, ready to go for last-minute guests. The dough balls should be taken out of the freezer, placed on a baking sheet covered with paper, and covered with a light towel or napkin to allow them to thaw before baking. After they come to room temperature, which should happen in one to two hours depending on how hot your kitchen is, bake them at 375 degrees Fahrenheit according to the recipe. really simple!
Bake from frozen:Transfer the dough to a baking sheet covered with paper. Next, start the oven’s preheating process at 350 degrees Fahrenheit (ONLY if using frozen dough for baking), and place the cookies inside at the start of the preheating period. (Therefore, as you prepare the oven, place the cookies inside). After the allotted fifteen minutes, take the cookies out of the oven. They will still taste fantastic, even though the top will appear a bit more brown than usual.
Bake Until they just barely look done
Simply roll the cookies into balls, space them equally on a baking sheet (approximately 1.5 to 2 inches apart), and bake for 8 to 10 minutes at 375 degrees if you’re baking them right away.
Definitely do not overbake these chocolate chip cookies, and that is the most crucial piece of advice I can provide you! It’s okay if they don’t appear finished when you take them out of the oven.
These chocolate chip cookies will not appear done when the baking time is almost over, but they are. When you take them out of the oven, they will appear slightly doughy, but that’s a good thing. You want them to be slightly browned in spots, which they may be.
They will take a few minutes to arrange themselves on the cookie sheet. I only ever bake them for nine minutes at a time.
Cool
Enjoy the chocolate chip cookies warm, while the chocolate chips are still melty, or let them cool entirely on a wire rack for a further five minutes!
Store
These chocolate chip cookies can be kept in the freezer for up to two months or at room temperature for up to five days when stored in an airtight container.
