You can never go wrong with chocolate chip cookies from scratch! These cookies are sweet, salty, crunchy and have a chewy texture that can be topped off with a glass of milk. This recipe is easy and everyone loves a good chocolate chip cookie. They do great in the freezer if you have a lot left over as well. They are my go to recipe for bbq’s, parties and evenings when we are wanting something sweet.
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Materials you will need to make chocolate chip cookies from scratch:
Ingredients you will need:
- 1 cup unsalted room temperature butter
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1 1/2 cups semi-sweet chocolate chips
Step 1:
Preheat oven to 350 degrees.
Step 2:
Add brown sugar, granulated sugar, & butter to large mixing bowl. Using a hand mixer, cream together until well incorporated.
Step 3:
Add vanilla & one egg at a time and mix until incorporated.
Step 4:
In seperate medium sized bowl, add flour, salt, & baking powder. Whisk together to combine.
Step 5:
Using a wooden spoon slowly add wet ingredients to dry ingredients. Mix until combined. It is going to get very heavy so using a wooden spoon is easiest.
Step 6:
Add chocolate chips and mix until incorporated.
Step 7:
Line baking sheet with parchment paper or silicone mat. Using a tablespoon, evenly space out dough every two inches and try to ensure they are all the same size so they cook evenly.
Step 8:
Bake for 10-12 minutes or until edges are golden brown.
Step 9:
After waiting a few minutes, take cookies off the cookie sheet and place on cooling rack.
Step 10:
Store in airtight container on counter for up to 4 days. You can also put leftovers in an airtight ziplock bag and put in freezer. When ready to eat just take out of the freezer and let thaw. Enjoy!
Chocolate Chip Cookies From Scratch
Ingredients
- 1 cup unsalted room temperature butter
- 3/4 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 tsp salt
- 2 tsp. baking soda
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add brown sugar, granulated sugar, & butter to large bowl. Using a hand mixer, cream together until well incorporated.
- Add vanilla & one egg at a time & mix until incorporated.
- In seperate medium sized bowl. Add flour, salt, & baking powder. Whisk together to combine.
- Using a wooden spoon, slowly add dry ingredients to wet and mix until combined. It is going to get very heavy so using a wooden spoon is easiest.
- Add chocolate chips and mix until incorporated.
- Line baking sheet with parchment paper or silicone mat. Using a tablespoon, evenly space out dough every two inches and try to ensure they are all the same size so they cook evenly.
- Bake for 10-12 minutes or until edges are golden brown.
- After waiting a few minutes, take cookies off the cookie sheet and place on cooling rack.
- Store in airtight container on counter for up to 4 days. You can also put leftovers in an airtight ziplock bag and put in freezer. When ready to eat just take out of the freezer and let thaw. Enjoy!
Notes
Make sure you're using room temperature butter, not melted, as it will affect the texture of the cookies.
This recipe will make around 5 dozen cookies. If you don't want to make all the dough on one day you can store it in the fridge for 5 days, or the freezer in an airtight container for up to 3 months until ready to cook.
I don't like chocolate chip cookies with an overload of chocolate chips, but if you are someone that loves chocolate, you can add another cup to recipe!
Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 109mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
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Thank you for reading and let me know if you have tried this recipe in the comments below!
You can find more blog posts here:
Sausage Skillet w/ Onions, Peppers, & Roasted Sweet Potatoes
Until next time,
Ellen
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