Chocolate Chip Cookies are a classic! There’s nothing better than perfecting a chocolate chip cookie recipe and this one is the best!
Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn’t remember what all of the ingredients were. My friend ran to her computer to check the Weelicious recipe for chocolate chip cookies only to find….there was no Weelicious recipe for chocolate chip cookies! “How could that be?!” she exclaimed to me.
Many moms come to Weelicious for recipes that are easy to make and on the healthy side. And for good reason; it’s the way I cook and how we tend to eat in our house. However, I’m not about deprivation and am all for us enjoying our favorite treats every now and then. And what would life be without the chocolate chip cookie?!
There are several ways to make a true chocolate chip cookie, but at the end of the day you can only make small changes for it to still be a true classic. Always trying to add a bit of nutrition to my takes on classic sweets, I added some whole wheat flour to the all-purpose flour most chocolate chip cookie recipes call for. At first I was concerned it might weigh the cookies down a bit, but on the contrary I couldn’t detect a change in the slightest. If anything, the kids and adults I offered them to liked these cookies even better than my usual recipe.
Since you probably don’t need the 5 dozen cookies this recipe produces (unless you’re feeding a small army), place a few dozen on a separate baking sheet and freeze them for later so all you have to do whenever you have a craving for chocolate chip cookies is pop a few of these little gems in the oven and you’re set!
And if you’re looking for a more interesting take on chocolate chip cookies, try my Gluten Free Vegan Miso Chocolate Chip Cookies, Skillet Double Chocolate Chip Cookie or Grain Free Chocolate Chip Cookies. They’re all delectable!
The Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups semi sweet chocolate chunks
Instructions
- Preheat oven to 375 F.
- Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
- Add the eggs one at a time and vanilla extract and mix for 1 minute.
- Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.
- Mix until combined then fold in the chocolate chunks and stir.*
- Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
- Bake for 12 minutes.
- When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
- Serve.
- * For cookies with a softer center, refrigerate dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets.
- * *To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.
Delicious! We’ve tried many recipes and this has been the winner so far.
Hi, I am pretty sure that 2 cups of butter is too much. The dough was like cream and the balls spilled into each other and burnt because they ended up so thin. Going to try with 1cup of butter next time!!
Hi Mar! The recipe calls for just 1 cup of butter (2 sticks) 🙂 Hope they turn out better for you next time!
I am so obsessed with these cookies!! They are THAT GOOD!! I did substitute butter for coconut oil as my son has severe dairy allergies in equal portions and I also followed a recommendation from a previous comment to do the heat at 375 degrees but take them out at 10 mins. They came out nice and crispy on the edges and so so moist in the middle. Thank you!! (Also made the chocolate granola bars yesterday and we are so hooked!!)
We love this recipe. And I made it as is. HOWEVER, we live in Mexico and at a high altitude. What do you recommend I do to tweek this a bit so they don’t come out so flat? Muchas gracias!