Chocolate Chip Cookies
Time
- Prep: 15 min
- Cook: 12 min
- Total: 1 hr 12 min (45 min inactive)
Servings: 24
Serving: 1 cookie (40 g / ~1.5 oz)
Ingredients
Dry
- All-purpose flour: 2¼ cups (270 g)
- Baking soda: 1 tsp (5 g)
- Fine salt: 1 tsp (5 g)
Wet
- Unsalted butter: 1 cup (227 g) — melted and cooled 10-15 min (still liquid, not hot)
- Light brown sugar: ¾ cup (150 g) — packed
- Granulated sugar: ½ cup (100 g)
- Eggs: 2 large
- Vanilla extract: 2 tsp
Mix-ins
- Semi-sweet chocolate chips: 2 cups (340 g) — or 1½ cups chips + ½ cup chopped chocolate
Instructions
1. Mix dry ingredients
- Whisk 2¼ cups (270 g) all-purpose flour, 1 tsp (5 g) baking soda, and 1 tsp (5 g) fine salt in a bowl.
2. Mix wet ingredients
- In a larger bowl, whisk 1 cup (227 g) melted unsalted butter + ¾ cup (150 g) light brown sugar and ½ cup (100 g) granulated sugar until smooth (30-60 sec).
- Whisk in 2 large eggs and 2 tsp vanilla extract until glossy.
3. Combine
- Stir dry ingredients into wet just until no flour streaks remain (don't overmix).
- Fold in 2 cups (340 g) semi-sweet chocolate chips.
4. Chill (recommended)
- Cover and chill dough 30-60 minutes for better thickness and flavor.
- Skipping this step will cause cookies to spread more.
5. Scoop
- Preheat oven to 350 °F / 175 °C.
- Portion 2 tbsp (~35-40 g) per cookie onto a parchment-lined sheet, 2-3 inches apart.
6. Bake
- Bake 10-12 minutes, until edges are set and lightly browned, centers still look a bit underdone.
7. Cool
- Rest on sheet 5 minutes, then move to a wire rack.
Notes / Make-ahead / Variations
- Thicker cookies
- Chill longer (2-24 hr) or add 2 tbsp (15 g) flour.
Gooier cookies
- Use 1 whole egg + 2 extra yolks (replace the 2nd egg white with yolks).
- Use 200 g brown sugar + 50 g white sugar.
- Reduce flour to 250 g (from 270 g).
- More crispy
- Bake 1-2 minutes longer and use 3/4 cup white sugar + 1/2 cup brown sugar.
Storage & reheating
- Dough — refrigerator
- 3-4 days, tightly covered. Flavor often improves after 24-48 hours.
- Dough — freezer
- Up to 3 months for best quality. Scoop into portions before freezing, freeze solid, then store in an airtight bag or container.
- Baking from frozen
- Bake straight from frozen at the same temperature. Add 1-2 minutes to bake time. No thawing needed.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 cookie or 40 g / ~1.5 oz) |
|---|---|---|
| Calories | 5448 | 227 |
| Protein | 60 g | 2.5 g |
| Fat | 295.2 g | 12.3 g |
| Carbs | 660 g | 27.5 g |
| Fiber | 26.4 g | 1.1 g |
| Sugars | 422.4 g | 17.6 g |
| Sodium | 3552 mg | 148 mg |