I’ve made chocolate chip cookies at least 100 times over the past 20 years. Over time, I have played with the amount of white sugar vs. brown sugar. I’ve tried melting the butter first and I’ve tweaked the amount of vanilla. Recently, I have started chilling the dough before I bake the cookies. I really only like baking with Guittard Chocolate Chips. Guittard Chocolate Company is a family owned, American company that produces chocolate using traditional French methods. The company produces a variety of chocolate products that can be used for baking and candy making. In my opinion, their chocolate chips are the best on the market.
I’m also a bit picky about my chocolate chip cookies. I don’t like them to be thin and crispy. I don’t like them to be too doughy and dense. And I definitely can’t live with the thin puddles (can’t even call them cookies), that I made the last two times I tried to make this recipe.
My Cookie Troubles…
I had started to write this blog post and thought I had this recipe all set. But as I was baking the cookies, each and every one came out flat as a pancake. After freezing the dough before baking it, buying new baking soda and an oven thermometer, slightly melting the butter, and creaming the butter, I finally figured out what the problem was. I wasn’t adding enough flour. This realization led me down yet another rabbit hole, but I soon figured out that when I spoon the flour into the measuring cup, it weighs about 20 grams less than if I scoop and level the flour. I also realized that 1 cup of all-purpose flour has a different weight depending on which resource you look to. I decided to settle on a weight of 130 grams for 1 cup of all- purpose flour. Using my kitchen scale, and this weight of 130 grams for a cup of flour, I finally produced cookies that make me happy, multiple batches in a row.
Anyway, this a versatile cookie dough. I love this classic version but I’m working on some variations (milk chocolate hazelnut anyone?)…that will be coming your way soon!
Making the Cookie Dough
Remove the cookie dough from the refrigerator and allow it to warm up a little bit before scooping it onto sheet pans for baking. Scoop the dough onto a half sheet pan, leaving about 2 inches of space between scoops. Bake the cookies at 375° for 10-12 minutes, until the edges are just golden brown and the middles are still slightly soft.
I literally made this recipe four times this past week to be sure that I had it just right. When the first two batches came out thin and crispy, Britt actually suggested that I move on to something else for a while. My middle school students gave me lots of feedback, thank you! And a big thank you to my sister who made a batch at home to make sure the recipe worked for her…future recipe tester? I am finally happy with the result. If you follow this recipe, you will have a cookie with crisp edges, a rich doughy center, and a ton of yummy chocolate chips. This dough keeps well in the freezer. I often scoop the dough, freeze it on a sheet tray, and then move the frozen balls of cookie dough into a ziplock bag. I pull them straight from the freezer and bake at 375°. They bake perfectly!
Please comment here or on Instagram if you make this recipe. I want to know how they turn out for you 🙂
Crisp on the edges and soft and chewy in the center. This chocolate chip cookie has a rich butter and vanilla base and is loaded with chocolate chips. Easily adapt the add-ins to make it your own.
- 3/4 cup unsalted butter, slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla at room temperature
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups (290g) all-purpose flour
- 2 cups semi sweet chocolate chips
In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.
In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips and then chill the finished dough in the refrigerator for at least 2 hours.
Preheat the oven to 375°. Line two half sheet pans with parchment paper. Drop the dough into rounded tablespoons onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.
This recipe can easily be made in one bowl but also comes out great when made using your handheld or stand mixer. If you are using a mixer, there is no need to soften the butter in the microwave, you can just cream the softened butter.
I sometimes scoop the cookie dough and throw it in the freezer for 30-40 minutes before baking if I don't have the time to wait for it to chill in the refrigerator.
Items that I used to Make this Recipe:
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