I’ve been baking for years and this is the best chocolate chip cookie recipe that I have tried by far.
No funny ingredients, and so, so delicious. The chocolate chips melt perfectly into the dough and turn out a cookie that’s crispy on the outside but still gooey on the inside every single time. Indulge by dipping your warm chewy chocolate chip cookies in a tall glass of milk.
What is a Chipper Cookie?
Chocolate chippers are the soft, chewy, gooey chocolate chip cookie loaded with chocolate chips. They are old fashioned chocolate chip cookies that are sure to be a hit with your family and friends.
I am a big fan of chocolate chip cookies, and I’ve tried just about every recipe out there. But this one is hands-down the best! It’s a classic, it’s easy to make, and it has the best flavour.
If you’re looking for a new cookie recipe that will be delicious every time and impress everyone who tries it, then you’ll love this one.
I’m so excited to share my BEST Chocolate Chip Cookie Recipe Ever with you! It’s a family favourite and there’s nothing better than having it on hand when you need a cookie fix. These cookies are so easy to make, and they’re always a crowd-pleaser. I have been making them for many years now, and they’re always a hit!
Whether you’re looking for the perfect chocolate chip cookie or just want to enjoy some delicious, crispy, chewy cookies, these are it. They’re everything a chocolate chip cookie should be: crispy and chewy, doughy yet fully baked, and perfectly buttery and sweet.
How do you make chocolate chip cookies?
This is my step-by-step guide for making chocolate chip cookies!
Chocolate chip cookies are a favourite treat for many people. They’re easy to make and can be enjoyed on their own, with milk, or even with ice cream. But there’s one thing they always have in common: they’re delicious!
Let’s get started! First, preheat the oven to 375 F (190 C) and line your baking pan with parchment paper for easy cleanup.
Making the chocolate chip cookie dough
The first step to making easy chocolate chip cookies is to mix all your dry ingredients together in a medium bowl.
Ensure when you are doing this that the flour is measured accurately. You can do this by only measuring with a cup that is made to measure dry ingredients. (Do not use a liquid pyrex measuring cup) Measure your flour by scooping into your cup and levelling it with a knife.
The next step is creaming together your unsalted butter, brown sugar and white sugar. First, prepare your melted butter on the stovetop or microwave. This gives your cookies a lovely nutty flavour.
When you have finished beating the unsalted butter, brown sugar and white sugar add the eggs & vanilla extract and beat to combine the ingredients together.
Next mix all of your dry ingredients in a large bowl. Mix flour, baking soda and salt. then slowly add your flour mixture to the wet ingredients. Then add chocolate chips or chocolate chunks whichever you prefer.
Use loads of chocolate chips or chocolate chunks. You want to get two gooey chocolate chips in every bite.
Your chocolate chip cookie dough should be easy to roll into balls and not be too sticky. It should not be crumbly or dry.
Roll your cookie dough into cookie dough balls and place them on a parchment-lined baking sheet. Doing this by using a cookie scoop or an ice cream scoop works great as well this will keep all the cookies the same size. at this point, you can either bake it or freeze it or chill it for an hour before baking.
Chilling the dough makes for a softer cookie this is why it is important to chill the dough before you make it. Cover cookies and chill at least 1-2 hours before baking and store in a cookie jar for 3–4 days.
Next, bake your cookie dough balls one sheet at a time for 8-9 minutes until lightly browned all over. they will be very soft in the centre of the cookies be patent and wait for them to cool completely on the baking sheet then transfer cookies to a wire rack.
The Best Chocolate Chippers CookiesCourse: bakingCuisine: dessertDifficulty: Easy
Soft and chewy, gooey chocolate chip cookies
1 1/2 cups all-purpose flour
1/2 tsp Baking soda
small pinch of sea salt ( 1/4 tsp)
3/4 cup unsalted butter, melted butter
1 cup brown sugar
2 tbsp white sugar
1 egg yolk
8oz or 1 cup of semisweet chocolate chips or coarsely chopped chocolate
On another bowl
- With the oven rack in the middle position, preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
- In a Medium Bowl combine all-purpose flour, baking soda and sea salt.
- In another large bowl combine unsalted butter with brown sugar and white sugar with a mixer or wooden spoon. Add the eggs and stir until smooth. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1 hour or overnight.
- Using an ice cream or cookie scoop (3 Tbsp), spoon five to six balls of dough on each baking sheet, spacing the cookie balls evenly.
- Bake on one baking sheet at a time for 8-9 minutes or until lightly browned all over. They will still be very soft in the middle of the cookie. Cool completely on the baking sheet then transfer to a wire rack.
- Do not bake more than one baking sheet at a time.
What Chocolate chips are the best?
My favorite is Ghirardelli 60% cocao Bittersweet Chocolate Premium Baking chips. You cna buy these tasty morsels at yoiur local groacery store or order through amazon.
Baking soda or baking powder?
You technically can use baking powder as a baking soda, you will need to consider a few factors first:
- Baking soda is generally about three times stronger than baking powder, so you will need to adjust your recipe accordingly.
- Baking soda and baking powder can produce cookies that will have different textures. Baking soda is typically used for more chewy cookies, while baking powder is generally used for light fluffy and airy cookies.
- Since baking powder is made up of a number of ingredients (baking soda, cream of tarter, cornstarch, etc.), using it instead of pure baking soda will definatley affect the taste of your cookies.
What makes a cookie soft and chewy or crispy?
Crunchiness in a cookie depends on the balance of fat and dryness. Butter gives milk solids and water to a cookie, which in return soften it. Brown sugar delivers molasses – making the cookie to be softer.
Using lower-moisture granulated sugar and fat like vegteable shortening with a longer, slower bake than normal, produces light, crunchy cookies.
Eggs affect the shape and texture of cookies
Let me start by comparing eggs with cookies. White egg yolks contain plenty of water and protein. Egg protein can hold air bubbles. The larger the egg yolk percentage, the more the baking height increases. The extra water increases gluten formation, resulting in longer cookies (provided you add enough flour to absorb more water).
Aside from the small amount of butter, eggs make up the main sources of water for cookie dough. In fact, eggs are the main source of water for any cookie recipe, period. Egg whites, on the other hand, come in at only 0.8% water. This water content helps the cookies to spread more readily, thus increasing the number and size of cookies that can be cooked at a given temperature (provided you add enough flour to absorb more water). Egg whites also have more gluten formation. In a 1-to- 1 ratio, white versus egg yolk, white egg yolks create a cookie that spreads more readily than an egg yolk cookie.
Can I freeze this cookie dough?
Chilling the dough makes for a softer cookie this is why it is important to chill the dough before you make it. Cover cookies and chill at least 1-2 hours before baking .
You can also freeze cookie dough for up to three months! Always bake the cookies for a minite or two longer since they are frozen.