This blog post may contain affiliate links which means I may receive a commission for qualifying purchases made through these links. I only recommend products that I have personally used. For more information, please see my private policy page.
Chocolate chip cookies are a timeless favourite, and finding the perfect recipe can be challenging. For a long time I struggled to find the perfect recipe, until I stumbled upon this recipe. It’s not only easy but the results are delicious.
When my son was little he made this Chocolate Chip Cookie Recipe year after year for our local Fall Fair. He received many ribbons for these cookies. That’s proof these cookies will be a hit!
Honestly, the more you bake and experiment with recipes the better you get. It just takes practice. It’s important to find recipes that are easy to make and taste great too. There’s nothing more frustrating than taking the time to bake something to have it turn out terrible.
The Secret To Baking Perfect Cookies
Do you want to know the secret to baking perfect cookies? It’s all in the scoop! For a long time I used a spoon and pretty much guessed when measuring the amount of cookie dough I needed for each cookie. I then discovered this KitchenAid Cookie Scoop. Using a cookie scoop ensures your cookies are a consistent size which helps your cookies bake evenly. The KitchenAid Cookie Scoop has a spring loaded mechanism that allows the dough to release with ease onto the baking sheet. It’s a great tool to have if you’re baking with children. Clean up is even easy because it’s dishwasher safe. Check out exactly how it works in the YouTube video below.
Tips for Success
- Butter Matters: Avoid melted butter; always soften it before adding to your cookie dough. Melted butter can lead to flat cookies. Soften refrigerated butter for about 40-50 seconds in the microwave.
- Chocolate Choices: While I prefer milk chocolate chips, feel free to use your favorite – whether it’s semi-sweet, vegan, or dark chocolate. It’s all about personal preference.
- Batch Prep: Prepare a second pan of cookies while the first batch bakes. Avoid placing dough on a hot sheet, as this can cause premature melting.
- Adjust Cooking Time: Ovens vary, so monitor your cookies and adjust the baking time based on your oven’s temperature and the cookie size.
Ingredients
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- 1 ½ cups milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Prepare Baking Sheet: Line a baking sheet with parchment paper.
- Softened Butter: Soften butter in the microwave for 40-50 seconds; it should be soft but not fully melted.
- Mix Sugars and Wet Ingredients: Combine white sugar, brown sugar, vanilla, and egg with the softened butter. Set aside.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, and salt until combined.
- Blend Wet and Dry Ingredients: Add the flour mixture to the butter mixture, combining with a wooden spoon and then a spatula for thorough mixing.
- Add Chocolate Chips: Blend in the chocolate chips until just combined; the mixture will be stiff.
- Scoop and Bake: Drop spoonfuls of dough onto the parchment-lined sheet, spacing them about 2 inches apart.
- Bake Time: Bake for approximately 12 minutes or until cookies are light brown. Centers should be soft.
- Cool and Store: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in a sealed container or freezer bag to maintain freshness.
Comment Below
Do you prefer to cook or bake? I have a HUGE sweet tooth so baking is definitely my favourite. Have you tried my Magic Bar Recipe? These Magic Bars are a family favourite. I always make extra of these at Christmas time and freeze them so I have something quick to grab for any last minute events. Do you have a favourite recipe you could share? I would love to see some of your favourites.
Don’t forget to SUBSCRIBE to our YouTube channel at JMC Family Farm so you can keep up to date with what we are doing on the farm!
Recipe adapted Betty Crocker, which I’ve tweaked to my liking over the years.