Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies might be just the dessert you are searching for. One serving contains 183 calories, 2g of protein, and 9g of fat. For 19 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. 515 people found this recipe to be flavorful and satisfying. Head to the store and pick up salt, unsalted butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. Users who liked this recipe also liked Classic Chocolate Chip Cookies, The Best Classic Chocolate Chip Cookies, and Classic Chocolate Chip Cookies.

Servings: 30

Preparation duration: 5 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. Variations: For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes. For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes. For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

 

Step by step:

1. Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.

2. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.

3. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.

4. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.

5. Roll each into a ball with slightly wet hands.

6. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through.

7. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

8. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Variations

1. For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar.

2. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.

For extra-crispy cookies

1. Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

For crispy-cakey cookies

1. Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.

2. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

3. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.

4. For super-chewy cookies: Substitute cake flour for all-purpose flour.

5. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.

Nutrition Information:

covered percent of daily need