Classic chocolate chip cookies
Updated: Jan 14, 2022
Is there anything better than a classic chocolate chip cookie? I was so excited to work on this recipe, but not as excited as I am to share the final product! This cookie is perfectly gooey, chewy, and soft in the center with the perfect crisp edges. You'll find chocolate in every bite and you can bake the dough after a two hour chill or you can freeze the scooped and ready dough to bake any time.
This recipe is like a sister recipe to my brown butter chocolate chip cookies but without quite as long of a wait time. The end result is a bit thinner and without the brown butter, but it has a similar texture that I love so much from that recipe and the same buttery and sweet bite. Another key difference is that these cookies can be baked after a two hour chill time rather than freezing overnight. These cookies are the best choice when you just can't wait a day for an incredible cookie fix.
Though there is no freeze time required, I do encourage you to only bake the amount of cookies that you plan to eat within a day or so. The scooped dough will freeze incredibly well if you don't plan to enjoy the full batch right away, and then you can have a fresh baked classic chocolate chip cookie any time.
I chose to use chopped semisweet chocolate for this recipe instead of chips, but chips would absolutely work. I like to use chopped chocolate because I find it melts better and really spreads nicely throughout the dough. My favorite brand of semisweet chocolate is Guittard whenever I can find it, especially their super cookie chips (I chop them only a little) or their bars of semisweet chocolate. In a pinch I stick with Ghirardelli bars which totally do the trick.
Originally, I wanted this to be a "no equipment" recipe but I found that the best end result came from using a stand mixer. If you don't have a stand mixer, I would recommend using a hand mixer. You can totally get away without a mixer, you just will need to spend a bit of extra time creaming your butter and sugar together by hand and know that the end result may differ a little. If you're looking for a no equipment cookie, I can't recommend anything better than my brown butter chocolate chip cookies!
For scooping your cookie dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.
1 stick (1/2 cup) unsalted butter at room temperature
1/2 cup + 2 tablespoons brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz (about a cup) semisweet chocolate of choice
Total time: About three hours including chill and freeze time
Prep time: About 10 minutes
Bake time: 11-13 minutes
Stand mixer with paddle attachment
Place your butter and both sugars into your stand mixer with the paddle attachment secured. Note: if your butter is not at room temperature already, you can either place it first into the microwave for 5-10 seconds, or mix your stand mixer at a low speed for 30-60 seconds until your butter is softened.
Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for 2 minutes. Pause your mixer and use a spatula to scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed, and turn your mixer back on for another minute. Your butter should be significantly lighter in color by the end.
Add in your egg, extra yolk, and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another 3 minutes. Pause your mixer and scrape down the sides of your bowl and paddle again.
Add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated.
Pause your mixer and if you haven't already, chop your chocolate. If you want to top your cookies with chocolate after you scoop your dough later, set a small portion of your chocolate aside. Add your chocolate into your dough and turn your mixer back on for about 15 seconds. At this point, you can finish mixing by hand with your spatula to ensure you don't overmix your dough but that your chocolate is evenly dispersed.
Cover your dough with plastic wrap and place it into your fridge to chill your dough for 2 hours. You can chill it for longer (6-12 hours) but 2 will be plenty for this recipe. This will ensure that your cookies spread the right amount when you bake them and have a perfectly chewy center.
Once your dough has chilled, if you're ready to make cookies now you can preheat your oven to 350 degrees. Remove your dough from the fridge and use a cookie scoop or large spoon to portion out your dough. It should make about 12 cookies, 2 1/2 - 3 tablespoons per cookie. Space out your dough onto two lined cookie sheets, I used parchment paper. If you reserved some chocolate, gently press the chocolate pieces into your dough scoops. Use the palm of your hand to press down the dough only slightly. If your dough feels warm or too soft, place it back into the fridge to cool while your oven preheats.
When you're ready, bake for 11-13 minutes at 350 degrees. Allow to cool and enjoy!
If you want to save some of your dough, you can place some or all of your scooped cookie dough onto a baking sheet and place into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 14-16 minutes.
Carb and serving info:
Servings: 12 cookies
Carbs per serving: 32
Carbs for full recipe: 379
Carbs from chocolate: 110 (adjust this if you use a different type of chocolate!)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.