Ultimate Chocolate Chip Cookie Recipe – Easy Step-by-Step Guide

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Chocolate Chip Cookie Recipe – Easy Step-by-Step Guide

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is pure happiness. I remember the first time I really nailed this recipe – it was a rainy afternoon, and the smell filled the whole house. It instantly felt like home. Today, I’m sharing my go-to, foolproof recipe for the ultimate chocolate chip cookies. Get ready to bake some smiles!

Why You’ll Love This Recipe

This isn’t just another chocolate chip cookie recipe. It’s the one you’ll make again and again. It’s easy enough for beginner bakers, but delivers seriously delicious, bakery-style cookies. Plus, it’s totally customizable – I’ll share some fun variations later on! These cookies are perfectly chewy, with slightly crisp edges and melty chocolate in every bite. Seriously, what’s not to love? This recipe makes around 30 cookies, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 200 grams (1 cup) unsalted butter, softened
• 150 grams (¾ cup) fine granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 400 grams (3 ¼ cups) all-purpose flour
• 0.5 teaspoon salt
• 1 teaspoon baking soda
• 150 grams (1 cup) chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec – a few little things make a big difference!

• Unsalted Butter is Key: Seriously, don’t skip this! It gives you control over the saltiness and helps create that perfect texture. Make sure it’s properly softened, but not melted.
• Vanilla Extract: Splurge on a good quality vanilla extract. It really enhances the flavour. I always use a pure vanilla extract – it makes all the difference.
• Chocolate Chips: This is where you can get creative! I love using a mix of semi-sweet and milk chocolate chips, but dark chocolate is amazing too. You can even chop up a chocolate bar for a more rustic look. I’ve been experimenting with adding a few white chocolate chips lately, and it’s divine!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Beat it for 3-4 minutes until it’s light and fluffy. This is where the magic starts!
2. Next, crack in your egg and add the vanilla extract. Beat for another 2 minutes until everything is smooth and well combined.
3. In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This ensures everything is evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
4. Now for the best part – fold in those chocolate chips! Gently mix them in until they’re evenly distributed throughout the dough.
5. Cover the dough and refrigerate it for at least 30 minutes. I actually prefer to chill it for a couple of days – it really deepens the flavour!
6. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
7. Scoop the dough onto the prepared baking sheet using an ice cream scoop (this helps keep the cookies uniform). Flatten them slightly with your fingers.
8. Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool completely on the baking sheet before transferring them to a wire rack. And then… enjoy!

Expert Tips

• Don’t Overbake: Slightly underbaked cookies are the best cookies! They’ll continue to cook on the baking sheet as they cool.
• Chill the Dough: Seriously, don’t skip this step. It prevents the cookies from spreading too thin and enhances the flavour.
• Parchment Paper is Your Friend: It makes cleanup so much easier and prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chocolate Chip Cookies: Swap the butter for a plant-based butter alternative and use an egg replacer. My friend Priya swears by using applesauce!
• Gluten-Free Chocolate Chip Cookies: Use a good quality gluten-free flour blend. I’ve had great results with a blend that includes xanthan gum.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavour. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: During Diwali, I love adding colourful sprinkles to the dough. For Christmas, red and green sprinkles are a must!

Serving Suggestions

These cookies are amazing on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They’re also perfect for dunking in coffee!

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookie dough for up to 2 months. Just thaw it in the refrigerator before baking.

FAQs

• What type of butter is best for chocolate chip cookies? Unsalted butter is the way to go! It gives you control over the saltiness and helps create the perfect texture.
• Can I use brown sugar instead of granulated sugar? Yes, you can! Brown sugar will give the cookies a chewier texture and a slightly molasses-y flavour.
• How do I prevent my cookies from spreading too thin? Chilling the dough is key! Also, make sure you’re not using melted butter.
• Can I freeze the cookie dough? Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months.
• What’s the best way to store leftover cookies to keep them fresh? Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft!

Happy baking, everyone! I hope you love this recipe as much as I do. Let me know in the comments how yours turn out!