Butter Vanilla Chocolate Chip Cookies

Introduction

These cookies use a creamed butter-and-sugar base, 6 ounces of semi-sweet chocolate chips, and a 15-minute bake at 375°F/190°C. You get crisp edges, soft centers, and a batch size that works for weekend baking, lunch boxes, or freezing ahead.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies

Ingredients

• 1 ½ cup (145 g) all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ½ cup (115 g) butter
• ¼ cup (50 g) brown sugar
• ½ cup (100 g) white granulated sugar
• 1 egg
• 1 tsp vanilla essence
• 1 pack (6 oz / 170 g) semi-sweet chocolate chips

Instructions

1. Combine the flour, salt, and baking powder.
2. Preheat the oven until it reaches 375°F/190°C.
3. In another bowl, cream the butter and sugars until light and fluffy.
4. Add egg and vanilla, and beat until smooth.
5. Mix in the flour mixture until well-blended.
6. Add the chocolate chips, and stir with a wooden spoon.
7. Drop the cookies onto a lightly-greased or parchment-lined cookie sheet by teaspoonfuls in 2-inch (5 cm) ball shapes.
8. Bake for 15 minutes or until the edges are light brown.
9. Remove the cookies from the cookie sheet with a metal spatula, then let them cool on a wire rack.

Variations

• Replace the semi-sweet chocolate chips with chopped dark chocolate for deeper chocolate flavor and more melted pockets throughout the cookies.
• Increase the brown sugar to ½ cup and reduce the white granulated sugar to ¼ cup if you want a softer, chewier cookie with less crisp edge.
• Chill the shaped dough for 20 to 30 minutes before baking if you want thicker cookies with less spread.
• Add ¼ cup chopped toasted walnuts in place of part of the chocolate chips for extra crunch and a slightly less sweet bite.

Tips for Success

• Use softened butter for the creaming step; if it is melted, the cookies will spread too fast and bake flatter.
• Cream the butter, brown sugar, and white granulated sugar until the mixture looks lighter in color and slightly fluffy, not just combined.
• When you combine the dry ingredients, use the ½ tsp baking soda from the ingredient list so the cookies spread and brown properly.
• Pull the cookies when the edges are light brown and the centers still look a little soft; they finish setting on the hot sheet.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, refrigerate them in a sealed container for up to 1 week.

Freeze baked cookies in a freezer-safe container or zip-top bag for up to 2 months. You can also freeze the shaped dough on a tray, then transfer it to a bag and bake from frozen, adding 1 to 2 minutes.

To reheat, warm cookies in a 300°F oven for 3 to 5 minutes or microwave one cookie for 8 to 10 seconds to soften the center.

FAQ

Should you use baking soda or baking powder?

Can you freeze the dough instead of baking everything at once?

Yes. Scoop the dough, freeze the portions until firm, and store them in a freezer bag for up to 2 months.

Why did my cookies turn out flat?

The most common cause is butter that was too warm or dough that sat in a hot kitchen. Chilling the shaped dough before baking helps control spread.

Can you make these without the egg?

You can use a flax egg instead, but the cookies will be a little less rich and slightly more tender. The dough may also spread less in the oven.