These homemade chocolate chip cookies are easy to make and so delicious. Delicious buttery flavor with perfect crispy edges with a chewy center. The best!!
Everyone loves classic chocolate chip cookies, am I right? You just can’t go wrong serving them for dessert. Or a snack Or breakfast. Just kidding… I have always loved them, I think it was the first recipe my grandmother taught me how to make!
I made cookies all the time growing up, probably about once a week. Usually on a Sunday afternoon or evening, I’d whip up a double batch, and usually, they were all gone by Tuesday! That’s what happens in a household with 3 voracious brothers.
I have been making these chocolate chips cookies for years. I usually buy whatever chocolate chips are on sale…but my favorite is to make it with mini-chocolate chips. I just love how you get more chocolate spread throughout the cookie. Obviously, I used normal sized chips in these pictures 🙂
How to Make Gooey Chocolate Chip Cookies
This is one of my favorite secrets to share with people! Which makes it the opposite of a secret. Ha! Anyways, here is the trick. If you whip the butter and sugar together until it’s light and fluffy and then do the same with the eggs, you’ll end up with a lighter, cake-like cookie.
If you want a gooey cookie, use softened butter that is a little more on the chilled side than super soft and mushy. Mix it into the sugars until they are all evenly combined, but don’t worry about whipping everything together. Do the same with the eggs.
Then, when adding the flour, the dough should be slightly sticky. Not too wet but not dry. When you touch it, the dough should stick just slightly to your fingers.
I bake these so that they are lightly golden on the outside and still soft looking on the inside, then I cool them on the cookie sheets for about 5 minutes to get some residual baking action out of the oven. If you do all of these things, you’ll end up with perfect, gooey chocolate chip cookies!
Abram is pretty sure the best part about me blogging is that he gets to sample everything while I take photographs. Look at those cute hands and chocolate covered face!!!
How to Make Crispy Chocolate Chip Cookies
Now on the opposite end of the spectrum, if you want crispy chocolate chip cookies, whip that butter and sugar up real good and then the eggs too. The lighter, cake-like texture of the cookies will bake up more evenly crispy.
You’ll also want to bake the cookies until they are evenly golden brown on the top, but not super dark golden. Just a nice light golden brown. This should give you the perfect crispy chocolate chip cookie!
How to Make Thick Chocolate Chip Cookies
For a thicker cookie that still gets that perfect crispy edge and chewy center, stack two smaller scoops of cookie dough on top of each other and lightly press down. It’s magical! And to get those perfect chocolate chips on the outside, press chocolate chips into the dough after you have it scooped out on your cookie sheets. Ta-da! Legit #protips 🙂
Looking for more amazing cookie recipes?
Try out my Browned Butter Chocolate Chip Cookies or my Soft Peanut Butter Cookies. Or try these Salted Butterscotch Blondies – they look amazing!
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[mv_create key=”24″ type=”diy” title=”Baking Cookies”]
Homemade Chocolate Chip Cookies
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks
- 2/3 cup white sugar
- 2/3 cup firmly packed brown sugar
- 2 teaspoons water
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat oven to 375ºF.
- In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
- In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
- Add eggs one at a time, mixing well between each addition. Add vanilla and water.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
- Fold in the chocolate chips until they are evenly distributed. You can always add more if you like extra chocolate!
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
- If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.
Alli says
A great classic recipe!
Kim says
I am a dough eater. And while I resisted pretty well the first time I was pregnant, last time, with Sam, I just couldn’t help myself. Luckily he turned out okay. 😉 this recipe looks super similar to the one my mom taught me. So so good!
Alli says
Haha! I’ve done it on accident once or twice, it’s such a habit!
Sheila S. says
Grandma Windley read your article and loved it! You put a smile on her face!
I also learned how to make these cookies early on in life. They are yummy and
addictive and the best I’ve ever tried! 🙂
~~Aunt Sheila
Alli says
Glad she liked it! This is a bit different than her recipe, but nothing beats Grandma Windley’s cookies!