chocolate chip cookie recipe
Creating chocolate chip cookies is straightforward and yields delicious results. Here’s a detailed recipe to guide you:
Ingredients
- 2 1/4 cups (290 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks or 226 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup (60 milliliters) water, at room temperature
- 2 cups (340 grams) semi-sweet chocolate chips
- Preheat the Oven:
- Set your oven to 375°F (190°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, using an electric mixer or a sturdy spoon, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients:
- Mix in the vanilla extract and water until evenly distributed.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed or stirring gently until just combined. Avoid overmixing to ensure tender cookies.
- Fold in Chocolate Chips:
- Using a spatula, gently fold in the chocolate chips until they are evenly dispersed throughout the dough.
- Portion the Dough:
- Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake:
- Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the cookies are golden brown around the edges and still slightly soft in the centers.
- Cool:
- Remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes.
- Transfer the cookies to wire racks to cool completely.
Tips:
- Butter Consistency: Ensure the butter is softened to room temperature for optimal creaming with the sugars. This helps achieve the desired cookie texture.
- Measuring Flour: For accuracy, spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to dense cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the dough balls and bake them directly from frozen, adding a minute or two to the baking time.
Enjoy baking your homemade chocolate chip cookies!
