Craving a classic treat? You can easily make the best chewy chocolate chip cookies right in your own kitchen. This simple recipe is a perfect easy dessert recipe to satisfy your sweet tooth anytime.
Key Ingredients & Substitutions:
- Butter: Use unsalted butter for best results. You can use a dairy-free butter alternative.
- Sugars: A mix of brown sugar and granulated sugar creates the perfect chew and spread.
- Chocolate Chips: Semi-sweet or milk chocolate chips work wonderfully. Feel free to use chocolate chunks.
- Flour: All-purpose flour is standard. A gluten-free 1:1 baking flour blend can be substituted.
- Vanilla Extract: Essential for flavor.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
How Much Time Will You Need?
- Total Time: 25-30 minutes
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Servings: 24 cookies
- Tools Needed: Large mixing bowls, electric mixer (optional), baking sheets, parchment paper.
Step-by-Step Instructions:
1. Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. You are building the base for your easy dessert recipe.
2. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract until just combined. You are creating a smooth, rich mixture.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of your dry ingredients for perfect cookies. You are preparing your dry mix for incorporation.
4. Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make your cookies tough. You are forming your cookie dough.
5. Fold in Chocolate Chips
Stir in the chocolate chips by hand until they are evenly distributed throughout the dough. This final addition makes your chewy chocolate chip cookies irresistible. You are ready to bake these easy dessert recipes.
6. Scoop and Bake
Preheat your oven to 375°F (190°C). Drop rounded spoonfuls of dough onto ungreased or parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
7. Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This helps them firm up and ensures they remain chewy. You have now created a delightful easy dessert recipe.
Variation Ideas:
- Nutty Cookies: Add ½ cup chopped walnuts or pecans with the chocolate chips.
- Oatmeal Chocolate Chip: Substitute ½ cup of flour with ½ cup of old-fashioned oats.
- Sprinkle Fun: Mix in ½ cup of sprinkles for a festive touch.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top of the warm cookies after baking.
Storage Instructions:
Store leftover chewy chocolate chip cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Why are my cookies flat?
A: Your butter might have been too soft, or your oven might not have been hot enough. Chilling the dough for 30 minutes can also help.
Q: Can I use cold butter?
A: No, softened butter creams properly with sugar to create the right texture.
Q: How do I know when the cookies are done?
A: The edges should be golden brown, and the centers will still look a little soft. They will firm up as they cool.
Q: Can I freeze the cookie dough?
A: Yes, you can scoop portions of dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
Q: What if I don’t have brown sugar?
A: You can make a substitute by adding 1 tablespoon of molasses to 1 cup of granulated sugar and mixing well.
Q: Why is vanilla extract important in this easy dessert recipe?
A: Vanilla extract adds a crucial layer of flavor that complements the chocolate and sugars, making the cookies taste richer and more complex.