Chocolate Chip Cookies are a classic! There’s nothing better than perfecting a chocolate chip cookie recipe and this one is the best!
PinRecently 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.
PinMany 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?!
PinThere 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. You could also make these Easy Vegan Chocolate Chip Cookies if you have a dairy or egg allergy!
PinSince 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!
PinAnd 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.
Another great recipe!
So good! I made these for Christmas presents:-)
Love these cookies! I keep the freezer stocked with them.
I use dark chocolate chips in place of the milk chocolate, and I find I only need 1 c for the full 5 dozen because the taste is so much richer and more satisfying.
The next batches that I bake are going to be white chocolate macadamia (1/2 c salted macadamia nuts, chopped and 1/2 c white chocolate chips) and peanut butter and chocolate (1/2 c peanut butter chips and 1/2 c dark chocolate chips).
Thank you for a great recipe!
That will work fabulously! I do that from time to time. Cooking time and temp remain the same!
Have you ever put the dough into greased mini muffin tins? I want to use this recipe to make mini cookie-cakes. Do you think I need to adjust the recipe?
Do you change it for high altitude ?
I made these today. I only made half of the batch…but I ate half of what I made. yummm…I know…I am a cookie monster 🙂
I made a double batch last week for some of my husbands classmates. They were the best cookies– I have never been able to make them where the chocolate chips are still melty delicious after cooling. Anyway, there is a request for another double batch for Monday. Yummy!
Made these over the weekend.. Came out great! My husband had no idea I used whole wheat flour!
So delicious and soft!!! And I used whole cane sugar in place of the ‘white’ sugar.
I just made them- used coconut oil- delicious!!!!! Thank u!!
A can of strained, pureed chick peas work awesome in cookies!
I made these for the kiddos tonight since their cousin was sleeping over. Not only did the kids have some cookies (and loved them!), but my bro-in-law had 5 before he left! These were a huge hit w/ kids and adults alike. No one could tell that I made them w/ whole wheat. Thanks for your great recipes!
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It is a cold and rainy day here today, so my oldest son and I made these cookies. They are awesome!! I did not have baking soda so I used 2 tsp of baking powder and omitted the salt. Other than that i followed the recipe exactly as it is. Thanks for another great recipe!!
Oh good, because I used all-purpose flour, since that was all I had, besides the whole wheat flour.