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–+ servings
Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies That Melt in Your Mouth

Enjoy the joy of homemade Perfect Chocolate Chip Cookies—thick, soft, and loaded with chocolate chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 ¼ cups all-purpose flour Use 1-2 tablespoons more for thicker cookies.
  • 1 teaspoon baking soda Ensure freshness to avoid flat cookies.
  • ½ teaspoon salt Enhances flavor and balances sweetness.
  • 1 cup unsalted butter Must be at room temperature; do not melt.
  • ¾ cup light brown sugar Can substitute with dark brown sugar for a richer taste.
  • ½ cup granulated sugar Sweetness and crispiness.
  • 1 large egg Binds ingredients together, adding moisture.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 2 cups semi-sweet chocolate chips Use Ghirardelli for best results, or substitute with chocolate chunks.
Optional Add-ins
  • M&M's For a colorful twist on classic cookies.
  • chopped nuts Add crunch and enhance the flavor profile.
  • vegan alternative Substitute butter with plant-based options and use flaxseed meal or egg replacer.

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large bowl, combine 1 cup unsalted butter, ¾ cup light brown sugar, and ½ cup granulated sugar. Beat until smooth and creamy.
  4. Add 1 large egg and 1 teaspoon of vanilla extract, mixing until just combined.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in 2 cups of semi-sweet chocolate chips.
  7. Drop balls of dough onto prepared sheets, leaving 2 inches between each. Chill for 30 minutes for thicker cookies.
  8. Bake for 8-10 minutes for smaller cookies or 10-13 minutes for larger ones, until edges are golden.
  9. Cool on baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months.

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