Chocolate Chip Cookie Recipe

CHOCOLATE CHIP COOKIE RECIPE

This Chocolate Chip Cookie Recipe was created by accident and has turned into one of the most loved desserts ever. In the year 1938, the owner of Toll House Inn added chocolate bar pieces into a cookie batter thinking that it would melt, but who knew that this small ingredient addition would turn the cookies into a classic and addictive treat.

This quick and easy chocolate chip cookie recipe made with ingredients you probably have on hand will give a you a buttery, soft and chewy cookie with crispy edges.

What makes chocolate chip cookies so addictive?

Many of us get emotional comfort from the chocolate chip cookies. As children having fresh baked cookies straight from the oven served at grandma’s house and having as many cookies as you wanted was one of the best feelings ever. After having a few bites, you just can’t stop eating them.

You will find chocolate chips cookies in almost every household on the counter tops, in Ziploc bags, in the freezer and in kids lunch boxes. Ever tried the cookie batter even before baking it ? It tastes delicious, right. So what is in the chocolate chip cookie recipe that makes it so addictive?

There are a couple of ingredients in chocolate chip cookies that have been proven to induce cravings similar to other addictions.
Sugar produces a reaction in our brains, more the sugar, stronger the reaction which induces a craving and when combined with brown sugar which is not as sweet as regular sugar but more rich and caramely adds to the addictive nature of the chocolate chip cookies.

One Bowl Cookie Recipe

You will find different variations of the chocolate chip cookie recipe on the internet but this recipe I’m sharing here is probably the quickest and easiest one to make which will give you a perfectly baked soft, chewy cookie with crispy edges. This entire recipe is made in one bowl.
One of the easiest one bowl chocolate chip cookie recipes ever where you beat the unsalted butter and sugars in a bowl to combine and add egg, vanilla extract while mixing followed by all purpose flour along with baking soda and salt. Continue mixing until the dough is well incorporated and finally add the chocolate chips.

Secret To Perfect Chocolate Chip Cookies

I have 3 secrets that give me the perfectly baked chocolate chip cookies every time.

1-Don’t get Even

The original chocolate chip cookie recipe calls for even parts of white and brown sugar. But you got to trust me on this one, if you want to make your chocolate chip cookies more rich, chewy and caramely, don’t add even parts of white and brown sugar, instead add little more brown sugar than the white sugar.

2-Sift The Flour

Another quick little secret to a perfectly soft and chewy chocolate chip cookie is to sift the all-purpose flour for the cookie dough which will help you get a soft and chewy cookie center.

3-Chill The Cookie Dough

If you bake the cookie dough right away you will find that your cookies turn out to be flat, not gooey and chewy as you might have thought.

The secret to make the perfect chocolate chip cookies is to roll the dough into balls and let them chill in the refrigerator for at least 30 minutes, which will solidify and harden the dough, resulting in perfectly baked chewy cookies which are soft and gooey on the inside with deliciously crispy edges. For best results you can refrigerate the cookie dough overnight. But not more than 24 hours.

How to Make Chocolate Chip Cookies ?

Now, Let’s get straight to the best chocolate chip cookie recipe.
The first ingredient you need to add to the bowl is the butter. You have to add ½ cup of unsalted butter and make sure the butter is at room temperature, this will help it cream well with the sugars. If for some reason you forget to take it out from the refrigerator, you can heat it a little in the microwave to get it to room temperature.

Now add the sugars. As I mentioned earlier my little secret to the perfect chocolate chip cookie recipe is not to add even portions of white and brown sugar but instead add a little more brown sugar than white. Add ½ cup of brown sugar and ¼ cup of white to the butter and beat with a mixer on medium speed to combine.

Now add an egg and 2 Teaspoons of vanilla extract and beat again until it forms a creamy and fluffy mixture.

Add in 1 and half cups of All-purpose flour along with ¾ teaspoon of baking soda and ½ teaspoon of salt. I like to sift the flour before adding it to the mixture as it will help make your cookies soft and gooey.

Add the flour gradually in steps while continuing to mix. Continue mixing until dough is well incorporated and form a thick paste like mixture.

Finally add 1 cups of chocolate chips to the mixture and mix until they are evenly distributed throughout the dough. Here you can add chunks of your favorite chocolate bar instead of the store bought chocolate chips. Just make sure to use a sharp knife and cut the chocolate bar into small pieces.

One of the most important steps to a perfect chocolate chip cookie recipe is to chill the cookie dough before baking. As I mentioned earlier If you bake the cookie dough right away your cookies turn out to be too flat and not as chewy as you might have thought. Scoop about 2-3 table spoons of the dough and with both hands roll it into nice smooth balls and let them chill in the refrigerator for at least 30 minutes. For best results you can refrigerate the cookie dough overnight.

Place the cookie dough balls on baking paper at least 3 inches apart and bake for 10-15 minutes in pre-heated oven.

Storing Cookie Dough In Fridge

A great thing about this chocolate chip cookie recipe is that you can store pre-scooped balls of the cookie dough in the freezer in resealable bags and bake the cookies and within minutes you can have freshly baked chocolate chip cookies instead of having to make the dough from scratch.

Don’t freeze the whole cookie dough, instead roll the dough into balls and place them in a Ziploc bag or any airtight container before freezing. Your cookie cough can last easily for a couple of months in the freezer. Whenever you want to have these cookies, just grab these ready-to-bake cookie dough balls out of the freezer and place them in a preheated oven and bake them 3-4 minutes longer than the usual baking time.

INGREDIENTS

1/2 Cup Unsalted Butter
1/2 Cup Brown Sugar
1/4 Cup White Sugar
2 TSP Vanilla Extract
1 Egg
1 and 1/2 Cup All Purpose Flour
3/4 TSP Baking Soda
1/2 TSP Salt
1 Cup Chocolate Chips

DIRECTIONS

In a large bowl mix 1/2 cup unsalted butter at room temperature, 1/2 cup brown sugar and 1/4 cup white sugar and beat until combined.
Add 1 large egg and 2 TSP of vanilla extract and beat again until it forms a creamy and fluffy mixture.
Add in 1 and half cups of sifted All-purpose flour gradually while mixing along with 3/4 TSP of baking soda and 1/2 TSP of salt. Continue mixing until dough is well incorporated and form a thick paste like mixture.
Now add 1 cup of chocolate chips to the mixture and mix until they are evenly distributed throughout the dough.
Scoop about 2-3 table spoons of the dough and with both hands roll it into nice smooth balls and let them chill in the refrigerator for at least 30 minutes. For best results you can refrigerate the cookie dough overnight.
Place the chilled cookie dough balls on baking paper at least 3 inches apart and bake for 10-15 minutes in pre-heated oven.