The Best Basic Chocolate Chip Cookie
If there's one recipe that never goes out of style, it’s the classic chocolate chip cookie. Whether you're baking them for a family gathering, a special occasion, or just because you need a little sweetness in your life, these cookies are sure to hit the spot. In this post, I’m sharing my most used chocolate chip cookie recipe that results in cookies that come out delicious every time. Let's dive in!
The Essentials:
I always say cooking is an art but baking is a science. So let me explain a little bit of the science behind some of the ingredients.
Flour - The best type of flour for your cookie will be all-purpose (Canada) or plain flour (UK). You can also substitute with all-purpose gluten free flour if you are celiac.
Eggs - Acts as the binder and adds moisture. For best results, use at room temperature.
Butter - This ingredient provides depth and flavour to your cookies. This essential fat is essential for cookies. I used unsalted butter at room temperature. You can use salted butter as well, just skip the extra salt in the recipe below. PRO TIP: you can brown your butter to provide a richer, deeper, nutty flavour to your cookies!
Baking soda - leaving agent (will help them rise a little)
Chocolate Chips - Well we can't have a chocolate chip cookie without the chocolate chips! You can use any type of chocolate chips/chunks you prefer. PRO TIP: I like to use a mixture of semi-sweet chocolate chips and milk chocolate chunks.
Salt - This one ingredient surprises new bakers, but salt is needed in everything sweet! It is a flavour enhancer for all your other ingredients.
Sugar - This is obviously for the sweetness. We need a mix of white and brown sugar for this cookie to give it the perfect texture. Typically, white sugar adds the crispiness to the cookie and brown sugar helps to make the cookie softer with its moisture.
Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all-purpose flour
1.5 cups semisweet chocolate chips (add as much as your heart desires)
Optional add ins:
1 cup of nuts
Sprinkle of sea salt
Instructions:
Preheat oven to 350 degrees F or 175 degrees C
Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in the hot water and add it to the batter along with the salt.
Stir in flour until just combined and then add the chocolate chips (and nuts if you are using them).
Scoop out dough and roll large spoonfuls of the batter into balls and drop onto your prepared baking sheets.
Bake for about 10-12 minutes in the preheated oven, or until the edges are nice and golden.
Remove the cookies and let them cool down for a few minutes. Enjoy with a glass of milk or just on their own!
Tips for Perfect Cookies:
Chill the Dough: If you have time (and are patient enough), refrigerate the dough for at least 30 minutes before baking. This will help the cookies hold their shape better (if you want thicker cookies) and enhance the flavour.
Use Room Temperature Butter: Ensure your butter is softened to room temperature. If it’s too cold, it won’t cream properly with the sugars, which can affect the texture.
Don't Overbake: For a soft, chewy center, remove the cookies from the oven when they’re just golden around the edges. The cookies will continue to cook a bit while they cool.
Play with Chocolate: You can mix semisweet and milk chocolate chips, or try adding white chocolate, dark chocolate, or even peanut butter chips for a unique twist!
There you have it—the best basic chocolate chip cookie recipe! These cookies are sure to become a favourite in your baking repertoire. Whether you enjoy them fresh out of the oven or saved for later, they do not disappoint. Happy baking, and don’t forget to share your cookies (or keep them all to yourself—it’s up to you)!
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