The Perfect Chocolate Chip Cookie
These classic chocolate chip cookies have golden edges, soft chewy centers, and plenty of melty semisweet chocolate. They are easy enough for a weeknight craving and dependable enough for a cookie tray.
The original recipe has one important issue: the recipe card calls for 1 tablespoon of salt, which is far too much for this amount of dough. This updated version uses 1 teaspoon salt for a balanced sweet-salty cookie.
Why These Chocolate Chip Cookies Work
- Softened butter creates rich flavor and helps the sugars cream properly.
- White and brown sugar balance crisp edges with a chewy center.
- Dissolved baking soda distributes the leavener evenly through the dough.
- Semisweet chocolate chips give you chocolate in every bite without making the cookies overwhelmingly sweet.
Ingredients
- 1 cup softened unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
How to Make Chocolate Chip Cookies
- Heat the oven. Preheat to 350°F. Line baking sheets with parchment paper.
- Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
- Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla.
- Dissolve the baking soda. Stir the baking soda into the hot water, then add it to the butter mixture with the salt.
- Add the flour. Mix in the flour just until no dry streaks remain. Do not overmix.
- Fold in chocolate chips. Stir in the semisweet chocolate chips.
- Portion the dough. Scoop generous tablespoon-sized portions onto the prepared baking sheets, leaving room for the cookies to spread.
- Bake. Bake for about 10 to 12 minutes, until the edges are golden and the centers still look slightly soft.
- Cool. Let the cookies cool on the baking sheet for several minutes before transferring them to a rack.
Common Chocolate Chip Cookie Problems
| Problem | What to do |
|---|---|
| Cookies spread too much | Chill the dough and make sure your butter was softened, not melted. |
| Cookies are too puffy | Check your flour measurement. Too much flour can make cookies thick and cakey. |
| Cookies are hard | Pull them from the oven when the centers still look slightly underdone. They continue setting as they cool. |
How to Store Them
Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 3 months.
Can You Freeze the Dough?
Yes. Scoop the dough onto a lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer bag and bake straight from frozen, adding about 1 to 2 minutes to the baking time.
Frequently Asked Questions
Do I have to chill the dough?
Not necessarily, but chilling is helpful when you want thicker cookies and can deepen the flavor.
Can I use chocolate chunks instead of chips?
Absolutely. Chopped dark, milk, or semisweet chocolate all work well.
Why use both brown and white sugar?
Granulated sugar encourages spread and crisp edges, while brown sugar adds moisture, chewiness, and caramel flavor.
