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Though I’m usually the person that says there can never be too much chocolate, my favorite cookie is not a chocolate sandwich cookie, nor a double chocolate cookie, not a chocolate crinkle cookie. My favorite cookie is the classic, tried and true chocolate chip cookie – a basic cookie dough with chips (or better yet, chunks) of chocolate throughout. Despite this cookie being the classic, most popular cookie around there is not one single version of the cookie. Some versions are cake-y, some are dense and chewy, some are brittle and crispy. I harbor no ill will to any of these varieties of chocolate chip cookie, but my choice (if given a choice, which to choose amongst chocolate chip cookies might be my own version of Sophie’s Choice) is for a dense cookie that has a slight crisp to the edges, but a chewy center. 

Chocolate chip cookies on a silver baking sheet.

If you understand the ingredients of the cookie and what it does for the final result, you can customize how you make your cookies and hopefully make it the same way every time. For consistency, the first tip is to measure your ingredients properly. Weighing ingredients is the most accurate method and ensures you will add the same amount every time. If you don’t have a weigh scale, you can spoon your flour and sugar into a volume measure and then level it off with a butter knife – don’t scoop the flour because you’ll compress the flour and end up adding more than you need to. Flour forms the structure of your cookie, so it’s important to measure it correctly. Weigh your ingredients and you’ll be on your way to consistent results. 

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A scattered pile of Chocolate Chip Cookies on a marble counter.

Butter is another really important ingredient in your cookie and how you treat that butter has a direct effect on the results. Butter adds tenderness and flavor, but if you cream the butter you’ll end up with “cakier” cookies. If you melt the butter, on the other hand, you’ll end up with more a dense cookie. I’ve given you the instructions for both methods below.

Sugar obviously makes the cookie sweet, but it also adds moisture because sugar is hygroscopic (loves and absorbs water). White sugar and brown sugar have different flavors, and adding a little of both gives you the best of both worlds. 

The eggs are important to the cookie because they also add moisture and tenderness, but they also help to leaven the cookie. By beating the eggs well, air is incorporated into the structure of the eggs and that air expands when it bakes and helps to leaven and lighten the cookie. What is important is to beat the eggs before you add flour to the cookie dough. Once the flour is incorporated into the mix, only mix the dough enough to get the ingredients together. Try not to over-mix.

Now of course, chocolate is possibly the most important ingredient in the cookie (if you’re me!). Choose really good chocolate chips (or chunks) because these will make or break your cookies. 

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Chocolate chip cookies in a white paper bag on a marble counter with some ribbons and gift tags.

You’ll notice that this cookie recipe tells you to make the dough today, but bake the cookies tomorrow. That is because letting the dough rest overnight really enhances the flavor because with time the starch in the flour breaks down. 

With all this knowledge of the ingredients, it doesn’t take much to see  how changing them around or treating them differently will have various effects on the outcome. The good news is that it’s tough to make a “bad” chocolate chip cookie, but with a little knowledge you can probably make your favorite. 

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Chocolate chip cookies and a glass of milk on a marble counter.

Watch The Recipe Video

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Chocolate Chip Cookies

  • Prep Time: 20 m
  • Cook Time: 14 m
  • Chill Time: 15 m
  • Total Time: 49 m
  • Servings:
    36
    Makes 3 dozen Cookies

Ingredients

  • 8 ounces unsalted butter 2 sticks, room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup packed brown sugar
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 8 ounces dark chocolate chunks
  • coarse sea salt optional

Instructions

  1. If you want cakier cookies, cream the butter in a stand mixer, or with an electric hand mixer until light and fluffy. Add the granulated and brown sugars and beat well. Add the eggs, one at a time, beating each one into the batter. Mix in the vanilla extract.
  2. If you prefer a denser cookie, melt the butter in a skillet and cool completely to room temperature. Beat the eggs and granulated sugar in a stand mixer or with an electric hand mixer until the eggs reach the ribbon stage (the eggs will fall from the beaters in one smooth line, like a ribbon). Mix in the vanilla extract, brown sugar and the cooled melted butter.
  3. Combine the flour, baking soda and salt in a bowl. Add the dry ingredients to the butter mixture, mixing only to combine slightly. Add the chocolate chunks and continue to mix just until there are no streaks of flour visible. Try not to over-mix at this stage.
  4. Chill the cookie dough for 15 minutes or so in the refrigerator while you pre-heat the oven to 350ºF.
  5. Place spoonfuls of the cookie dough onto a non-stick cookie sheet and bake in the oven for 12 to 14 minutes, or until the cookies are golden brown around the edges and soft in the center.
  6. Remove from the oven and sprinkle with the coarse sea salt if desired. Cool and devour!
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Comments (1)Post a Reply


  1. Best chocolate chip recipe I have ever made. I did the melted butter method and they turned out great. Thanks Meredith!

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