Classic Chocolate Chip Cookies
In short: Soft, chewy chocolate chip cookies with crisp golden edges and pools of melted chocolate, made with butter, brown sugar and a rested dough. It takes about 46 min in total and makes 20 servings.
- Prep
- 20 min
- Cook
- 26 min
- Resting
- 30 min
- Total
- 46 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 220 kcal
A tray of chocolate chip cookies is the bake sale, lunchbox and after-school standard in a great many countries. This version leans on brown sugar for chew, an extra yolk for richness and a short rest in the fridge so the cookies bake thick instead of flat. The dough comes together in one bowl in about 15 minutes, and the cookies stay soft for days if you store them well.
Instructions
- Beat the butter with both sugars for 2 to 3 minutes, until pale and fluffy. Add the egg, yolk and vanilla and beat again until smooth and glossy.
- Whisk the flour, baking soda and fine salt in a separate bowl. Add them to the butter mixture and stir on low speed or with a spatula until no dry streaks remain.
- Fold in the chocolate. Cover the bowl and chill the dough for 30 minutes, or up to 2 days for a deeper toffee flavor.
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- Scoop balls of dough of about 45 g each (a generous 2 tablespoons) onto the sheets, leaving 5 cm (2 in) between them. Press a few extra chocolate pieces on top if you like.
- Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft. Sprinkle with flaky salt as soon as they come out.
- Leave the cookies on the sheet for 5 minutes to firm up, then move them to a wire rack. Let the sheets cool before baking the next batch.
Tips
- Weigh the flour if you can. Scooping with a measuring cup packs in too much, and the cookies turn dry and cakey.
- Swap half of the chocolate for chopped toasted walnuts or pecans, or use milk chocolate for a sweeter cookie.
Questions and answers
Why did my chocolate chip cookies spread too thin?
The butter was probably too soft or the baking sheet was still warm. Chill the dough for 30 minutes, let sheets cool completely between batches, and measure the flour by weight.
Can I freeze chocolate chip cookie dough?
Yes. Scoop the dough onto a tray, freeze until solid, then bag the balls and keep them for up to 3 months. Bake straight from frozen and add 1 to 2 minutes to the time.
How do I keep chocolate chip cookies soft?
Cool them completely, then store them in an airtight container with a slice of bread. They stay soft for 4 to 5 days.
How long does it take to make Classic Chocolate Chip Cookies?
About 46 min in total: 20 min of preparation and 26 min of cooking.
How many calories are in Classic Chocolate Chip Cookies?
About 220 kcal per serving, with 2 g of protein, 28 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 28 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
