Introduction
These cookies use a simple butter-and-sugar base, one egg, and semisweet chocolate chips for a soft center with golden brown edges. The dough comes together by creaming the butter and sugars, then baking at 350°F until the cookies are set. You can make them for a quick batch of everyday cookies or freeze dough portions for later.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 18 cookies
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp salt
- ½ tsp baking soda
- Hershey’s Chipits semisweet chocolate chips
Instructions
- Cream butter and sugar in a bowl until well combined.
- Mix in egg and vanilla.
- Combine flour, salt, and baking soda. Mix this dry mix into the wet mix.
- Fold in chocolate chips.
- Scoop cookies onto a parchment-lined baking sheet. Bake at 350°F until golden brown.
- Cool slightly, then remove from baking sheet. Cool fully.
Variations
- Use dark chocolate chips instead of semisweet chocolate chips if you want a less sweet cookie with a stronger cocoa flavor.
- Replace part of the chocolate chips with chopped walnuts or pecans for more crunch and a slightly less rich bite.
- Chill the scooped dough for 30 minutes before baking if you want thicker cookies with less spread.
- Change the sugar ratio to ¼ cup white sugar and ½ cup packed brown sugar for a chewier texture and deeper caramel flavor.
Tips for Success
- Use softened butter, not melted butter, or the cookies will spread too quickly in the oven.
- Cream the butter and sugars until the mixture looks smooth and evenly combined; that helps the cookies bake with a more even texture.
- After adding the flour, salt, and baking soda, mix only until no dry streaks remain to avoid tough cookies.
- Leave space between each scoop on the parchment-lined baking sheet so the cookies can spread without running together.
- Pull the cookies when the edges are golden brown and the centers still look slightly soft; they finish setting as they cool.
Storage and Reheating
Store fully cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 2 months.
Reheat individual cookies in the microwave for 8 to 10 seconds, or warm several at once in a 300°F oven for 3 to 4 minutes. If freezing unbaked dough portions, freeze them on a tray first, transfer to a freezer bag, and bake from frozen with an extra 1 to 2 minutes.
FAQ
How many chocolate chips should you add?
About ¾ to 1 cup gives a balanced cookie with good chocolate coverage. Use less if you want more dough in each bite.
Can you make the dough ahead of time?
Yes. You can refrigerate the dough for up to 48 hours before baking.
Why did my cookies spread too much?
Butter that is too warm or melted is the most common cause. A hot baking sheet can also make the dough spread before it starts to set.
Can you make these dairy-free?
Yes, if you use a plant-based butter and dairy-free semisweet chocolate chips. Expect a little more spread, so chilling the dough helps.
Attribution: Recipe text from “Cookbook:Chocolate Chip Cookies III” on Wikibooks (© Wikibooks contributors).
Source: https://en.wikibooks.org/wiki/Cookbook:Chocolate_Chip_Cookies_III
License: CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/
Additions: Editorial additions and formatting changes were made for clarity and usability. Ingredients, instructions, and other sections may be adapted where appropriate.