The Easiest Chocolate chip cookies are one of those things that you can either just cheat and buy from the store. Maybe on the other hand try to create the most humble chocolate chip cookie from scratch that is packed with a ton of flavor. Chocolate chip cookies take the backseat sometimes to other cookies that carry a bigger name with them.
Well, I am that person that loves really good chocolate chip cookies with only certain types of chocolate chips that rain supreme to others.
Hands down I will always choose Hershey’s for my chocolate chip cookies. Hershey’s brings the most intense flavor for any cookie. These chocolate chip cookies are the ultimate cookie for all! LOL.
Can You Freeze This Cookie Dough?
Yes, with a resounding loud yes! If you wrap it in some parchment paper and then place it in a heavy-duty Ziploc bag. The frozen cookie dough should last about 1 month in the freezer. This is a sure-fire way to still get that fresh dough, and then enjoy these bad boys right out of the oven
. Yes! Scoop the cookie dough and chill the dough balls until they’re semi-firm (about 1 hour). When you’re ready to bake a cookie, preheat the oven to 340F (yes, 10 degrees lower), and bake for an additional 2-3 minutes. The lower temperature will prevent the edges from browning too quickly.
My Top Baking Tips For Chocolate Chip Cookies….
Honestly, I have made maaaanyyyyy cookies in my lifetime, but I have to say that these are the best chocolate chip cookies I have ever had. Throughout the time I have picked up some tips and tricks to creating the “ALMOST” perfect chocolate chip cookies there are. Here are some of my cookies so that you can up your cookie game when you decide to create your own version of this cookie.
How To Create The Easiest Chocolate Chip Cookie
This is your new go-to chocolate chip cookie recipe! It’s no chill, mixed by hand, and they’re ready in 30 minutes. They turn out soft and gooey and that is all! You will love these cookies so much
1 1/4cup (165g) all purpose flour, spooned and leveled
1/2tspbaking soda
1/2tspbaking powder
3/4tspsalt
1/2cupcup cooled, unsalted, or salted melted cooled butter
1/2cuplight brown sugar
1/3cupgranulated sugar
1large egg
1tspvanilla
1 1/2cup good quality dark chocolate by Hershey's, I love that the best. I have tried all types, the taste and melt is the best.
Instructions
Preheat the oven to 350F and line a large baking sheet with good quality parchment paper.
In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk this part very well, should be pasty.
Whisk in the egg and vanilla until smooth.
Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until it mixed well. Do not over mix.
A 2 oz cookie scoop (or 1/4 measuring cup) is preferred for this recipe. Scoop 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 more a more well done cookie). If you do not have a large scoop or prefer regular-sized cookies, scoop 6 cookies onto the baking sheet and bake for 10-12 minutes.
The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center (see the photo above of the cookies inside the oven for reference). The cookies will continue to bake outside oven and will slowly flatten and settle as they cool.
When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt.
Transfer to a cooking rack.
Enjoy!
Keyword chips, chocolate, chocolate chip cookies, cookies, easy cookies
Properly measure the flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s way too much flour, the cookies will turn out dry and they will not spread.
If you can, measure the flour with a food scale. Otherwise, to ,make sure that you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it will pack it down into the cup which could leave you with 1/4 cup or more of added flour.
Know your butter – The type of butter you use can make a big difference. If you try to use something that’s a bit more rich, it can throw off the entire cookie. Different butters have different water to fat ratios.
If your butter contains too much fat, it could cause the cookies to be too soft, greasy, or spread too much in the oven. When it doubt, stick with plain old unsalted butter, but in these cookies I used salted butter my favorite.
. 2 sugars are better than 1 – There’s a very good reason why I choose to use both light brown sugar and granulated sugar in this recipe, so don’t make any substitutions. The molasses in the light brown sugar is what gives these cookies that soft, gooey, chewy texture.
On the other hand, granulated sugar is what gives you that golden and crisp ring around the edge. Utilizing both sugars is what gives you a well rounded cookie, one that’s soft in the middle and chewy on the outside.
Step by Step Chocolate Chip News….
The larger the scoop, the better – 2oz is the sweet spot, so I highly recommend adding a 2oz scoop to your baking kit. Meanwhile, you can use 1/4 measuring cup which is also equal to 2oz. Larger cookies bake better because there’s more surface area to cover. It takes the heat of the oven much longer to penetrate the center of the cookie. With a smaller cookie, this process happens too quickly and there just isn’t enough dough in the center of the cookie for you to achieve that soft and gooey texture.
Don’t over bake – The cookies are ready when they look exactly like the picture above (and this goes for most cookies). You always want to pull the cookies when the edges are golden brown and the center looks pale, puffed, and slightly underdone. Then, as they cool, they will deflate and flatten. This compacts that soft and slightly underdone center, giving you the PERFECT texture right in the middle.
Don’t skip the sea salt – A light sprinkling of sea salt on top of warm chocolate chip cookies makes a world of a difference. The salt helps balance out the sweetness of the cookie, but also brings forward that chocolate flavor.
Can These Cookies Be Gluten Free?
I am going to say that these cookies are the greatest Gluten-free. The recipe comes in great at full fat. Unfortunately, these cookies need all the fat they can handle.
If you want to check out some of my other cookies here on the blog check these out below…
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