About This Homemade Chocolate Chip Cookies Recipe
When it comes to cookies, nothing beats a perfectly baked tray of gooey, chewy, and crunchy chocolate chip cookies. There’s a reason they are so popular! And this recipe will help you make amazingly delicious chocolate chip cookies that are super easy to make and ready within minutes.
You don’t have to be an expert baker to make these cookies, nor do you need any fancy kitchen utensils. With just a few simple ingredients that you probably already have in your pantry and a few minutes to spare, you can create the most delicious cookies you’ve ever had!
I think everyone needs to have a super easy cookies recipe like this in their recipes box. There is something fascinating about a rich buttery dough loaded with decadent chocolate chips. It not only tastes fantastic, but every bite just makes you feel better.
They are ridiculously easy to make, crispy and chewy, full of chocolate chips, and amazingly delicious.
And when do you know that your cookies are fantastic? When people can’t stop eating them! Every time I make these, everyone reaches for a third and fourth cookie and asks for the recipe. They always hit the spot and satisfy everyone’s cravings. It’s really hard to stop at just one!
What You Need for This Homemade Chocolate Chip Cookies Recipe
- Flour: I have used plain/all-purpose flour.
- Butter: I like to use unsalted butter for all recipes so that I can control the amount of salt. Make sure it is at room temperature.
- Brown & White Sugar: I like to use both in this recipe because the brown sugar adds moisture and a lovely hint of caramel flavor, while the white sugar helps the cookies to spread.
- Baking Powder & Baking Soda: Both leavening agents help the cookies rise a little bit.
- Egg: It helps bind all the ingredients together. Make sure it is at room temperature.
- Chocolate Chips & Sea Salt Caramel Chips: I like to use dark chocolate chips to balance the sweetness from the sugar, and to enhance the caramel flavor, I use a few sea salt caramel chips.
- Vanilla Extract & Salt: They enhance all the flavors.
- Unsalted Butter: I like to use unsalted butter to control the salt quantity, but you may also use salted butter. If you do, just avoid the extra pinch of salt.
- Chocolate Chips: I like to use dark chocolate chips, but you may also use milk or semi-dark chocolate chips, chunks, or chopped chocolate.
- Sea Salt Caramel Chips: I like the extra touch of caramel flavor, but you may skip them if you can’t find them and add more chocolate chips.
Can I make these chocolate chip cookies gluten-free?
Yes. Just replace the all-purpose flour with a gluten-free version. The texture may be slightly different.
How can I store these cookies?
You may store the chocolate chip cookies for up to 5 days at room temperature in an airtight container.
Can I freeze the cookies?
Yes. Place the cold cookies in layers in a freezer-friendly container or bag separated by parchment paper and freeze for up to 3 months.
Homemade Chocolate Chip Cookies
Easy to make and incredibly delicious, you won’t be able to resist the aromas of a freshly baked tray of these chocolate chip cookies coming out of the oven!
Yield: 20 cookies
How To Make Homemade Chocolate Chip Cookies Step By Step
Sift the flour, baking soda, baking powder, and salt into a bowl and set aside.
Preheat the oven at 180℃ (375℉), line a baking pan with parchment paper, and set aside.
Cream together the butter with the brown and white sugar until combined.
Mix in the egg and vanilla extract.
Add the flour mixture and mix until combined.
Add the chocolate and sea salt caramel chips and mix well.
Using a spoon, scoop the dough on the prepared baking pan, and make sure the scooped mixture is evenly spaced apart. Press on top extra chocolate chips if you wish and bake for approximately 8 to 10 minutes, or until the edges start to turn golden brown.
Let them cool and enjoy!
- Depending on the size of the cookies, the yield may differ.
- Avoid over-mixing the cookie dough as it can lead to flat cookies.
- Measure your flour correctly because using too much flour can result in cookies that won’t spread in the oven.