Vanilla Chocolate Chip Cookies

Introduction

These cookies use a short ingredient list, a simple creaming method, and a 15-minute bake, so you can get a batch done without much setup. The butter, white and brown sugar, and 6-ounce pack of semi-sweet chocolate chips give you crisp edges, a soft center, and a cookie that works for casual baking, lunchboxes, or a make-ahead sweet snack.

Recipe Details

• Prep Time: 12 minutes
• Cook Time: 15 minutes
• Total Time: 27 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

• Swap the semi-sweet chocolate chips for dark chocolate chips if you want a less sweet cookie with a slightly firmer bite.
• Swap the semi-sweet chocolate chips for milk chocolate chips if you want a sweeter cookie with a softer chocolate flavor.
• Replace part of the semi-sweet chocolate chips with chopped walnuts or pecans for more crunch and a slightly less chocolate-heavy cookie.
• Chill the dough for 30 minutes after mixing if you want thicker cookies with less spread and a chewier center.
• Use a 1:1 gluten-free flour blend in place of the all-purpose flour if you need a gluten-free version; the cookies will be slightly more delicate.

Tips for Success

• Make sure the butter is soft before you cream it with the brown sugar and white granulated sugar; cold butter will not get light and fluffy properly.
• Stop mixing after the flour mixture is just blended in, or the cookies can turn dense instead of tender.
• Keep the cookie portions consistent when you drop them by teaspoonfuls so they bake evenly in the full 15 minutes.
• Pull the cookies when the edges are light brown, even if the centers still look a little soft; they finish setting as they cool.
• Use parchment-lined cookie sheets if you want easier release and more even browning on the bottoms.

Storage and Reheating

Store the cooled cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week. For longer storage, freeze them in a freezer-safe container or zip-top bag for up to 2 months.

To reheat, warm a cookie in the microwave for 8 to 10 seconds for a soft center, or place several cookies on a baking sheet in a 300°F oven for 3 to 5 minutes. If reheating from frozen, add a few extra minutes in the oven or thaw at room temperature first.

FAQ

Why did my cookies spread too much?

Butter that is too warm, a hot baking sheet, or extra-greased pans can all cause excess spread. Chilling the dough before baking also helps keep the cookies thicker.

The instructions mention baking powder, but the ingredient list says baking soda. Which one should you use?

Use the ingredient list and add the ½ tsp baking soda with the flour and salt. That matches the formula and gives the cookies the right spread and browning.

Can you make the dough ahead of time?

Yes. You can refrigerate the mixed dough in a covered container for up to 48 hours before baking.

Can you use gluten-free flour in these cookies?

Yes, a 1:1 gluten-free baking flour is the most practical substitute for the all-purpose flour. The cookies usually come out a bit softer and more fragile, so let them cool fully before moving them.