Chocolate Chip Cookies are the most popular cookie for a reason! Buttery and soft with the perfect amount of chocolate chips, in 20 minutes!
CHOCOLATE CHIP COOKIES
Chocolate Chip Cookies are an all-time favorite classic cookie recipe. You’ll almost always have these ingredients in the pantry, so it’s really easy to make a batch last minute.
Plus, you you know anyone who doesn’t like a warm, soft, chewy chocolate chip cookie straight out of the oven? Not to mention, a good chocolate chip cookie recipe is the ultimate kid-friendly activity on a rainy day!
HOW TO MAKE CHOCOLATE CHIP COOKIES CHEWY
This really depends on what recipe you’re using, but there’s a few tricks you can try to increase the chewiness in your chocolate chip cookie recipe.
- Use a combo of brown sugar and granulated sugar in your chocolate chip cookie recipe. The brown sugar has more moisture in it naturally, which brings more moisture to the cookies, resulting in a more chewy texture.
- Watch your cooking time and temperature. Set a timer for a minute or two less than you think you’ll need, so you don’t accidentally over-bake your chocolate chip cookies. Also, if your chocolate chip cookies consistently come out burnt and crispy on the bottom but perfect and chewy on the top, invest in a good oven-safe thermometer to check if your oven is cooking true to temperature.
- Use butter, not shortening. Butter has more than just fat, it also has solids and moisture, which both make for a chewy cookie. Other chocolate chip cookie recipes may call for a combo of both, which is ok, too.
- Make sure you refrigerate your cookie dough before baking. This one is really important, because a warm dough may spread too much, and flatter cookies are more likely to crisp up. You can have the perfect cookie recipe, but it goes wrong because of skipping this step.
HOW TO STORE CHOCOLATE CHIP COOKIES
Chocolate Chip Cookies should be stored at room temperature in an airtight container. They will stay good for about 2-3 weeks.
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VARIATIONS ON CHOCOLATE CHIP COOKIES
- Switch up the chocolate chips: You don’t have to limit yourself to semi-sweet! You can substitute some or all of the chocolate chips with dark chocolate, white chocolate, or peanut butter chips.
- Add nuts: Try adding peanuts, chopped almonds, or chopped walnuts to add another flavor and some crunchy texture to the cookies.
- Dried fruit: Add in raisins, dried cranberries, or dried blueberries for some extra fruit flavor.
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WHY DID MY CHOCOLATE CHIP COOKIES TURN OUT FLAT?
Your chocolate chip cookie recipe may be spreading too much for a few reasons, usually having to do with butter and granulated sugar, or too little all purpose flour. If you ended up with crispy cookies, try these tricks next time.
- Make sure you’re refrigerating your dough before baking. Butter that’s already too warm in the dough will spread faster.
- Use a mixture of butter and shortening to help the cookies spread less.
- Make sure you’re measuring your ingredients accurately, with measuring cups and leveling out the cup with a butterknife. Also make sure you’re using fresh not expired ingredients.
- Try increasing your all purpose flour or baking soda, the recipe you are using may call for too little of both.
TIPS FOR MAKING GOOD CHOCOLATE CHIP COOKIES
- You can use dark, milk, or white chocolate chips for this cookie recipe. Instead of chocolate chips you can also try using butterscotch or caramel chips!
- Cover your baking sheet with parchment paper. This keeps the cookies from sticking to the sheet and also helps them spread properly.
- Use an ice cream scoop to ensure that the cookies will all be the same size, and also speed up the scooping process.
- I always choose unsalted butter because I want to control the amount of salt in my cookie recipe. If you’re using salted butter, omit the salt in this recipe.
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HOW TO STORE CHOCOLATE CHIP COOKIES
- Serve: Save Chocolate Chip Cookies in a ziploc bag or other airtight container at room temperature for up to 3 days.
- Store: Keep your cookies in the fridge in an airtight container and they’ll last for up to a week before getting stale. To get your cookies chewy again, microwave for about 15 seconds.
- Freeze: Freeze prepared cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for about an hour before transferring to a freezer bag.
- 1 cup unsalted butter , softened
- 1 cup sugar
- 1 cup brown sugar , packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees.
- To a stand mixer cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add in the eggs one at a time along with the vanilla.
- Sift the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips.
- Using ¼ cup scoops bake the cookies 6 to a sheet and bake for 10-12 minutes.