Deliciously Chewy Chocolate Chip Cookies Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This recipe for Chocolate Chip Cookies is my go-to recipe these days. They’re deliciously chewy and a little bit on the thin side with golden, crispy edges and a gooey center. My perfect cookie!– Ashton Main Ingredients Needed for This Recipe butterbrown sugarsugareggsvanillaflourchocolate chips (I prefer high quality milk chocolate chips– more on that below) Recipe Tips & Notes I hardly ever measure ingredients with a food scale in my recipes, but in this one I do! 13 ounces of all-purpose flour makes a perfect cookie. I’ve tried to measure that in cups, but I can’t get it exactly right. But if you don’t have a food scale– it’s somewhere close to 2 1/2 cups of packed flour or 2 3/4 cups of flour using the ‘spoon and sweep’ method.You can use any kind of chips you want in this recipe, but I’m here to tell you that the VERY BEST chocolate chips are these Guittard Milk Chocolate Chips or (a very close second) Godiva Milk Chocolate Chips. I find the Guittard chips on Amazon or at World Market (I’m on the East coast, but back when I lived out West I found these chocolate chips at most stores).I found the Godiva chips at Target. Continue to Content Ultimate Chocolate Chip Cookies Yield: approximately 2 dozen Crispy, chewy, buttery, slightly underdone chocolate chip cookie perfection. Print Ingredients 1 cup (2 sticks) salted butter, melted 1¼ cups packed light brown sugar ¾ cup granulated sugar 2½ cups all-purpose flour 1½ tsp salt 1 tsp baking soda 2 large eggs 2 tsp vanilla extract 12-ounce bag (2 cups) semisweet chocolate chips Instructions Preheat oven to 375ºF. Whisk together the flour, salt, and baking soda. Set aside. Whisk together vigorously the sugars and the melted butter for one minute. Whisk in the eggs one at a time, and then add the vanilla. Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. Place dough in the refrigerator for 10 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup) and sprinkle with a pinch of salt. Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 minutes, until the edges are set. Must let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Love Choco Chip Cookies? Me too! Here are just a few of my favorite recipes! Classic Chocolate Chip Cookies Pan Banging Chocolate Chip Cookies Double Chocolate Chunk Cookies
I love all of your trial and error methods 🙂 Thanks for sharing those! I’m really glad that you shared with me the butter/margarine tip. My husband and I are both lactose intolerant, so I cook with margarine instead of butter. When necessary, we just take Lactaid pills, but I never found the use of butter to be essential and thought that margarine was a perfectly acceptable substitute. Now I know better! So, thank you for helping me to improve my baking skills and for sharing what you have learned!
These look delish! Chocolate chip cookies are on of my fave desserts. I love making them homemade, but some times it’s hard to get them just right. I’m always looking for new methods and techniques for perfecting my recipe. I can totally see myself giving this recipe a go.
Really? Sea salt? I trust you, because your baked goods have proved themselves to be the stuff of dreams, but if it were anyone else, I’d be suspicious.
I have so many problems baking cookies. The spreading. The flattening. All of it. I’m definitely going to try heidi’s method! Thank you for sharing ashton!
I am totally trying this with my favorite chocolate chip recipe to see if there’s a difference. This is my type of science experiment 😉
Baking soda starts to “react” and do it’s thing as soon as it is added to a liquid and then it’s added to the dough and oven fairly quickly so it “works” at leavening the cookies. (rising and spreading) By dissolving it first, it isn’t as powerful by the time it gets to the oven, therefore the cookies won’t spread as much. It is more for texture and flavor at that point. Double acting baking powder works great at really fluffy, high cookies.
Exactly! I played around with using baking powder, and sometimes a combo of powder and soda, but I didn’t like it as much 😛
Ahhhh, there’s always something to learn! And we do have to start somewhere – thanks for sharing this awesome little secret!
I use the original Toll House chocolate crunch cookie recipe (chocolate chip cookie), have for years now and Ruth Wakefield (toll house owner) always did the same thing to the baking soda..she invented the cookie in 1930, she ran out of chocolate so had to use Nestle’s semi-sweet pieces, she expected them to melt…surprise, they didn’t…she struck a deal with Nestle’s and the rest is history…but dissolving the baking soda makes a big difference..
I love trying out new chocolate chip cookie recipes. Each one is slightly different in texture, so it’s always exciting. These cookies are really light in color. I bet they taste fantastic. Can’t wait to try this one out.
Ashton, these cookies look amazing. I love trying new chocolate chip cookie recipes and I know these must be SO good.
I love CCC’s and usually just stick with the good ol Nestle recipe. I’m going to have to try this one!
Can’t wait to try this; great reasons to make chocolate chip cookies right!? 😉 Thanks for sharing this great tip!
Thank you SO much for the tip on the baking soda! I absolutely cannot wait to try this method! The spreading of my cookies has been the bane of my existence for years.
I don’t know for sure, but possibly! I definitely have had cookie issues when I’ve had to adjust from baking in NC, then to UT, then to VA. It seems like I have to play around with it everywhere I go, but this one has worked the best in all three places. If they’re spreading too much, try chilling them for 30 minutes first. Maybe your butter is getting too soft before you bake them?
Yum! I just made these and they were great. I just shared the pictures I took of the cookies and linked to your blog. http://thesmoothielover.blogspot.dk/2013/08/chocolate-chip-cookies-summer-camp.html Thank’s for a great recipe!
I am super excited to try out this recipe! It says to beat the butter and shortening together but the ingredients only say 1 cup of cold butter. How much shortening and how much butter should I use? Thanks!!!
So sorry! That was an accident on my part! There isn’t any shortening in this recipe, it’s just the butter. Should be fixed now 🙂
The recipe says to mix the butter and shortening but there is not shortening listed in the ingredients?
So sorry, I just edited the ingredient list last night. There aren’t supposed to be shortening in these (although, if you used shortening, it would still taste fine 🙂 ). Thank you for catching that for me, I’ll fix it now!
Thank you for clearing that up. I am anxious to make the red velvet brookies and didn’t want to mess anything up :-).
