Chocolate Chip Cookie Dough Recipe
An easy and classic chocolate chip cookie dough recipe, perfect for baking or enjoying raw. Using simple ingredients like butter, sugar, eggs, flour, and chocolate chips, this recipe guides you through making delicious cookies with tips for achieving the best texture and flavor. Whether you're a beginner or an experienced baker, this recipe guarantees delicious results every time.
Equipment
- Mixing Bowls: 2 (one for wet ingredients, one for dry ingredients)
- Electric Mixer: For creaming butter and sugar (optional, but recommended)
- Measuring Cups and Spoons: For accurately measuring ingredients
- Spatula or Wooden Spoon: For mixing in the chocolate chips
- Cookie Scoop or Tablespoon: For portioning the dough onto baking sheets
- Baking Sheets: For baking the cookies
- Parchment Paper or Silicone Baking Mats: To line the baking sheets
- Wire Rack: For cooling the cookies
- Whisk: For mixing dry ingredients4o mini
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Notes
- Butter Consistency: Make sure the butter is softened, not melted. Softened butter creates a better texture for the cookie dough and helps achieve the right consistency for baking.
- Chilling the Dough: Chilling the dough for at least 30 minutes before baking can help prevent excessive spreading and improve the cookie’s texture. If you’re short on time, you can skip this step, but the cookies may spread more.
- Mix-Ins: Feel free to customize your cookies by adding other mix-ins like nuts (walnuts, pecans), dried fruit (cranberries, raisins), or even toffee bits.
- Baking Time: Keep a close eye on the cookies as they bake. For softer cookies, remove them from the oven when the edges are golden brown but the centers are still slightly soft. They will continue to cook slightly on the baking sheet after removal from the oven.
- Freezing Dough: You can freeze cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to a freezer bag. When ready to bake, bake from frozen, adding a couple of extra minutes to the bake time.
- Oven Temperature: Ensure your oven is preheated to 350°F (175°C) for even baking. An oven thermometer can help if you’re unsure of your oven’s accuracy.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set and prevents them from breaking apart.
- Storing Cookies: Store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw as needed.