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.
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!
So glad this recipe is such a hit in your house!
OH WOWZA! Thank you for this! This is our go to chocolate chip cookie recipe. And everyone I make them for absolutely loves them and asks for the recipe. My kids love to cook in the kitchen with me, and this is one of their favorites to make and eat.
I’ve never made chocolate chip cookies before but my little boy keeps asking for some, so I made these just now, and OH MY! They’re absolutely delicious and I’ve eaten at least five cookies in less than ten minutes :). Thanks, Catherine, for another great recipe!
[…] of weelicious high and wide before, but lately we haven’t been able to get enough of these whole-wheat chocolate chip cookies. they’re quick, easy, and since they have whole wheat flour they’re technically […]
[…] made whole wheat chocolate chip cookies four times last week. four times. that’s a lot of cookie consumption. . . and explains my […]
Nevermind. Missed the previous comments. 🙂
Is white flour the same as all-purpose flour?
So I made a batch of the dough to stick in the freezer, that way I can just bake however many I needed (well, wanted). I just baked up 4 cookies and my gosh they are the most delicious chocolate chip cookies I’ve ever had! Even my mom, who is not big on chocolate chip cookies, liked them. I don’t think I’ll ever feel the need to buy those pre-made “break & bake” cookies ever again!
Just made these yesterday and they are super yummy.
I had to let you know that I have made every chocolate chip cookie recipe known to man, and my hubby has found something wrong with every one of them. (Tollhouse recipe, too!) That is, until I made yours. Your recipe is the ONLY one he requests I make again and again. It should also go without saying that my 2 girls love them as well. Thank you for helping me to please some of the pickiest eaters on the planet!!!!
If a recipe calls for kale you can substitute spinach or collard greens easily! For agave you can substitute honey at a 1:1 ratio! Cranberries… dried or fresh? If dried you could use almost any other dried fruit like cherries, apricots or blueberries! If you want to substitute fresh cranberries it will probably depend on the recipe.
I have been trying your recipes for my 1.5 year old son and everyone loves them. He adores these cookies so does my 16 year old who bakes with me. I wish I knew some alternatives to kale based recipes or local options for agave n cranberries to try here in Greater Noida, India. Have a great year