Last Tuesday, I was rummaging through my grandmother’s recipe box when I found her handwritten chocolate chip cookie recipe from 1962. The paper was yellowed, the ink slightly faded, but the memory of those cookies came flooding back instantly. That’s the magic of a truly perfect chocolate chip cookie – it transports you.
Contents
Ingredients
- 2¼ cups all-purpose flour (280g)
- 1 teaspoon baking soda (5g)
- 1 teaspoon salt (5g)
- 1 cup butter, softened (226g)
- ¾ cup granulated sugar (150g)
- ¾ cup packed brown sugar (165g)
- 2 large eggs
- 2 teaspoons vanilla extract (10ml)
- 2 cups semi-sweet chocolate chips (340g)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Cream softened butter with both sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla extract until combined.
- Gradually mix in flour mixture until just combined – don’t overmix.
- Fold in chocolate chips with a wooden spoon or spatula.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes until edges are golden but centers look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Perfect.
Pro Tips & Variations
Chill your dough for 30 minutes before baking – this prevents excessive spreading and creates thicker cookies. My neighbor Karen swears by this trick, and honestly, she’s right. The texture difference is remarkable.
Try brown butter for deeper flavor. Melt your butter until it turns golden and smells nutty, then cool completely before creaming with sugars. Boom! Instant upgrade.
Mix your chocolate – combine semi-sweet chips with chunks of dark chocolate or even white chocolate. Y’all’re gonna love the complexity this adds to every bite.
Storage & Food Safety
Store these chocolate chip cookies in an airtight container at room temperature for up to one week. The soft, chewy texture holds beautifully. For longer storage, freeze baked cookies for up to three months in freezer-safe bags.
If you’re meal-prepping cookie dough, it’ll keep in the refrigerator for up to four days. Just remember to bring it to room temperature before baking, or add an extra minute to your baking time.
Nutrition & Serving Ideas
Per Cookie (makes 48):
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Protein: 2g
- Sugar: 12g
These cookies pair wonderfully with a cold glass of milk – obviously – but don’t sleep on dunking them in your morning Tim Hortons coffee. The slight saltiness brings out the chocolate beautifully. They’re also fantastic crumbled over vanilla ice cream or packed in lunch boxes.
During NHL playoff season, I like to have a batch ready for unexpected guests. Nothing says “come watch the game” like the aroma of fresh-baked chocolate chip cookies wafting through the house.
FAQs
Q: Why are my cookies spreading too much? A: Your butter was probably too warm, or you skipped chilling the dough. Room temperature butter should give slightly when pressed but not be melty.
Q: Can I substitute the chocolate chips? A: Absolutely! Try butterscotch chips, chopped walnuts, or even dried cranberries. The base recipe is forgiving and loves experimentation.
Q: How do I get that perfect chewy texture? A: Don’t overbake – pull them when centers still look slightly underdone. They’ll continue cooking on the hot pan while cooling.
I’ve been perfecting cookie recipes in my Halifax kitchen for over fifteen years, drawing inspiration from Maritime traditions and modern baking techniques.
