Chocolate Chip Cookies Recipe
Award winning Chocolate Chip Cookies, the BEST recipe ever. Crispy on the edges, soft and chewy in the center.
Servings: 24
Cost: $10
Equipment
- hand mixer or stand mixer
- baking sheet
- silicone baking mat or parchment paper
- measuring cup
- measuring spoons
- silicone spatula
- cookie scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup mini 70% dark chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking soda, baking powder, espresso powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter with the sugar until light in color and fluffy. Add the vanilla bean paste and mix for 30 seconds. Add the eggs one at a time and mix thoroughly between each addition.
- Turn the mixer on low and slowly add the flour mixture. Turn off the mixer and fold in the chocolate chips with a spatula being careful not to over-mix the dough.
- Using a cookie scoop, drop the dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 9-11 minutes or until golden brown.
- Cool the cookies on the pan for 1 minute then transfer to a wire cooling rack to cool to room temperature. Store in an airtight container at room temperature.
Notes
- No-chill dough. If your kitchen is very warm, chill scooped dough 10–20 minutes to control spread.
- Espresso powder. A tiny pinch deepens the chocolate flavor without adding coffee taste. Decaf works.
- Chocolate mix. Use a blend of chips + chopped bar chocolate for both melty puddles and even distribution.
- Scoop sizes & bake times: 30 g (8–10 min) · 40 g (10–12 min) · 55 g (12–14 min). Bake until edges set and centers look pale/soft—they’ll finish on the rack.
- From frozen: Bake straight from the freezer; add 2–3 minutes.
- Pan & parchment: Light-colored aluminum + parchment = best spread. Avoid black pans/silicone mats (can overbrown or reduce spread). Rotate sheets halfway.
- Butter temp: Aim for cool-room-temp butter; too-warm butter = flatter cookies.
- Salt note: If using unsalted butter, add a small extra pinch of salt. Finish warm cookies with flaky sea salt.
- Make ahead: Portion and refrigerate up to 48 hours for deeper flavor (bake 1–2 minutes longer if cold).
- Storage: Airtight at room temp up to 5 days. Freeze baked cookies or dough balls up to 3 months; rewarm baked cookies at 300°F (150°C) 4–6 min.
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Substitutions:
- Vanilla bean paste → vanilla extract (1:1).
- Mix of chocolates → any combo you love; add toasted nuts for crunch.
- Dairy-free → plant-based butter (≈80% fat).
- Gluten-free → good 1:1 GF blend (with xanthan); let dough rest 10 min before baking.
- Texture tweaks: For extra chew, use 1 whole egg + 1 yolk (omit one white). For more toffee notes, brown the butter, cool to opaque, then add 1 Tbsp milk to replace lost moisture.
- High altitude (≈3,500+ ft): Add 10–15 g flour, slightly reduce leaveners (about ¼ tsp total), and bake at 365°F—check early.
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Troubleshooting:
- Too flat → dough too warm/over-creamed; chill briefly or add 1–2 Tbsp flour.
- Too cakey → over-measured flour/over-mixed.
- Pale/no browning → give 1–2 more minutes; look for light golden edges.
Nutrition
Serving: 0g | Calories: 269kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 151mg | Fiber: 1g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg