Chocolate Chip Cookies

Introduction

The chocolate chip cookie is the undisputed king of American baked goods. Originating accidentally in the 1930s at the Toll House Inn in Massachusetts by Ruth Graves Wakefield, this simple blend of butter, sugar, and chocolate has become a global cultural icon. This recipe is designed to deliver the perfect cookie experience: golden brown, slightly crisp edges, a soft, chewy center, and gooey pools of melted chocolate throughout. It’s a timeless classic guaranteed to bring comfort and joy.

Ingredients

All-Purpose Flour: 250g (2 cups)
Baking Soda: 5g (1 teaspoon)
Salt (fine): 3g (1/2 teaspoon)
Unsalted Butter (softened to room temperature): 225g (1 cup or 2 sticks)
Packed Light Brown Sugar: 165g (3/4 cup)
Granulated Sugar: 100g (1/2 cup)
Large Eggs: 2
Vanilla Extract: 5ml (1 teaspoon)
Semi-Sweet Chocolate Chips or Chunks: 340g (2 cups)

Step-by-step Preparation

**Prepare Dry Ingredients and Oven:** Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
*Tip: Parchment paper prevents sticking and ensures even browning.*
**Cream Butter and Sugars:** In a large bowl, using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (about 3–4 minutes). This creaming process incorporates air, which is crucial for a soft texture.
**Add Wet Ingredients:** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
**Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, or the cookies will become tough.
**Fold in Chocolate and Chill:** Fold in the chocolate chips using a spatula. For the best results and thicker cookies, cover the dough and refrigerate it for at least 30 minutes, or up to 24 hours.
*Tip: Chilling the dough solidifies the fat, preventing the cookies from spreading too thinly during baking.*
**Scoop and Bake:** Drop rounded tablespoons of dough (or use a 3-tablespoon cookie scoop) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
**Bake:** Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
*Tip: For extra chewiness, remove the cookies when they look slightly underdone and let them cool fully on the hot baking sheet for 5 minutes before transferring to a wire rack.*

Nutritional Information

Chocolate chip cookies are best enjoyed as an occasional treat. Depending on the size of the scoop, a standard cookie typically contains between 150 to 200 calories, 8-10g of fat, and 15-20g of carbohydrates. While they are a source of quick energy and satisfying indulgence, they are high in saturated fats and refined sugars, so moderation is key.

Storage

Store fully cooled chocolate chip cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, you can place a half slice of bread in the container; the moisture from the bread will keep the cookies soft. Alternatively, unbaked cookie dough balls can be frozen for up to 3 months. When ready to bake, place frozen dough directly on the baking sheet and add 1–2 minutes to the cooking time.

Conclusion

There is truly nothing better than a warm, homemade chocolate chip cookie paired with a tall glass of cold milk. For a gourmet twist, try replacing half the chocolate chips with chopped toasted pecans or walnuts. You can also sprinkle a tiny pinch of flaky sea salt (like Maldon) on top of each dough ball before baking to intensify the chocolate flavor and create a delightful sweet-and-salty contrast.