Chocolate Chip Cookies
Chocolate Chip Cookies
serves 6
- 1 and 1/8 cups of flour (185 grams)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter (113.4 grams)
- 6 tablespoons of light brown sugar
- 6 tablespoons of white sugar
- 1 teaspoon of vanilla
- 1 large egg
- 6 ounces of chocolate chips - semi-sweet
- 1/2 cup of nuts - optional
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a small bowl large egg with vanilla and set aside.
In a large bowl, blend together softened butter, white sugar and brown sugar until creamy. Mix in the egg and vanilla and blend well. Gradually add the flour mixture and mix well. Stir in chocolate chips (and nuts).
Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
Cut the cookie dough into 12 even cubes.
Roll each cube into a ball and place on a 14 by 15 inch cookie sheet.
Bake in a preheated 325 degree oven for 17-19 minutes or until golden.
Let the cookies rest 2-3 minutes before removing from the tray onto a cooling rack.
Makes 12 cookies.
Chocolate Chip Cookies
serves 6
- 1 and 1/8 cups of flour (185 grams)
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter (113.4 grams)
- 6 tablespoons of light brown sugar
- 6 tablespoons of white sugar
- 1 teaspoon of vanilla
- 1 large egg
- 6 ounces of chocolate chips - semi-sweet
- 1/2 cup of nuts - optional
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a small bowl large egg with vanilla and set aside.
In a large bowl, blend together softened butter, white sugar and brown sugar until creamy. Mix in the egg and vanilla and blend well. Gradually add the flour mixture and mix well. Stir in chocolate chips (and nuts).
Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
Cut the cookie dough into 12 even cubes.
Roll each cube into a ball and place on a 14 by 15 inch cookie sheet.
Bake in a preheated 325 degree oven for 17-19 minutes or until golden.
Let the cookies rest 2-3 minutes before removing from the tray onto a cooling rack.
Makes 12 cookies.
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Everyone loves chocolate chip cookies! This step-by-step video on how to make chocolate chip cookies will give you all the tips and techniques you need to bake your own fantastic cookies. Enjoy!
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33 Comments
salomi said:
Hello Kathy..
thank you for this amazing cookie recipe..
for the first time my cookies turned out beautifully golden.. and deliciously chewy… :o)
Kathy Maister said:
The cookie jar in this video was my mom’s and it sat on the kitchen counter for as long as I can remember. My mom was a great baker and the cookie jar was continuously filled with all sorts of cookies. She loved baking and cake decorating and delighted in everyone’s enjoyment of her creations. Of all the photos on my site, the cookie jar photos are my favorite!”
salomi said:
hey kathy..
the cookie jar is in infact reallyy very cute..
will said:
instead of buying chocolate chips, one lovely alternative is to buy 3 different solid chocolate bars, 1 of dark chocolate, one of milk chocolate, and one of white chocolate. then chop’em up on the chopping board to about the same size as chocolate chips and then, fold them in like the other ones.
aslo oatmeal can be nice to mix in. It’s especially great if it’s already cooked, and allowed to cool before mixing it in.
Kathy Maister said:
Salomi, my mom got that cookie jar when I was about 5 years old with Green Stamps!
Will, I’ve never heard of putting already cooked oat meal into cookies. Usually an oatmeal cookie recipe calls for real oatmeal, not instant oatmeal.
Remo said:
Cookies never worked for me, this recipe was the best one I made, for the first time the cookies were actually chewie and not cake like, however the texture is still not right for me, the cookies were too thin, and they were too crispy from the outside, any idea what might have gone wrong?
Kathy Maister said:
I like crispy on the outside and chewy on the inside. If your cookies came out too crispy there are several things to consider. First, try reducing the cooking time. Second, what size egg did you use? This recipe is based on using a “large” egg. A medium, extra-large or Jumbo could totally change the texture. Measuring flour by the “Dip and Sweep” method is not as accurate as weighing the flour. When it comes to baking, I strongly recommend a metric kitchen scale for precise measuring.
Bucky’s Barbeque did a great soft and chewy chocolate chip recipe which resulted in over 160 comments. BB did a fabulous photo-tutorial, definitely worth checking out!
Good Luck with your next batch of cookies!
Vivian Yap said:
Hi Kathy
I chanced upon your website last week and am delighted that I found a gem!
I am a full-time working mother with 2 toddlers (16 months old girl and 3 years old boy) and have just started to learn to cook. I don’t have a lot of time to slave in the kitchen with 2 kids in tow (in every sense of the word) and easy to follow recipes like yours don’t come by easily.
Please keep up the good work and I will be checking back frequently =)
Thanks
Vivian Yap
Kathy Maister said:
Thanks Vivian! startcooking.com is all about learning the basics, and always will be! Good luck with learning how to cook and be sure to let me know if you have any questions!
Cheers
Kathy
Stacy said:
I love how its all snapshots, its not constant video, its cool…and the fact she made chocolate chip cookies just gave me such a craving. Definitely a great resource for people looking for all around tips and even great recipes.
Kathy Maister said:
Thanks Stacey! The still photos capture each image perfectly! Glad you like it!
Kamran said:
Hello Kathy:
This was my first time making cookies and I am amazed who delicios they turned out to be. My wife, too, liked it very much, even though she doesn’t like sweets in general.
I like your work very much. Keep up the good job.
Kathy Maister said:
That’s great news Kamran! If you photograph your cookies I would be happy to post them here! Your Flicker photos are really amazing!
Cheers!
Kathy
Giulia said:
hi kathy! i’m italian! Since i found your great website, i can’t stop looking at it! last week i tried the chocolate chip cookies: they had a big success!! moreover, your clear detailed recepies are just a dream!! congratulations form italy too!
Giulia
Kathy Maister said:
Hi Giulia!
Thanks for stopping by…from Italy no less! It’s great to hear that my recipes work in other countries! Don’t you just love the internet!
Cheers!
VaL said:
The recipe calls for light brown sugar, what is the difference between using light brown and dark brown?
I found this website on iTunes and I love it, the way the videos are presented make it easier to understand (the video is slower compared to other cooking shows). My husband is a tough one to please when it comes to cooking, he’s very picky but the other night i made the grilled chicken indoors and he actually exclaimed as to how good and juicy it was.
I can’t wait to make these cookies, I am going to try to make white chocolate macadamia cookies, my favorite! (a la mode!)
Thank you so much!
Kathy Maister said:
Hi Val,
You can use dark or light brown sugar in this recipe. Dark brown sugar has a more distinct molasses flavor than light brown sugar.
Good Luck!
Kathy Maister said:
P.S.
Val, many, many thanks for your lovely comments about my videos and web site! Even though my recipes are very basic and designed for beginner cooks, they are never-the-less very tasty. I’m delighted to hear they passed the taste test with your husband!
Cheers!
Kathy
courtney cook said:
i just want to think you for teaching me how to make cookies. i love making your cookies for my famliy and friends. i want to make some cookies for you and your coporation to try.
Kathy Maister said:
Thanks Courtney, but I do not have a corporation! Just a handful of incredibly talented computer guys who all live in Canada. (I’m based in Boston)
Dess said:
Hello Kathy!
I REALLY NEED YOUR HELP! My niece is having her birthday party tomorrow she’ll be 2, and I would really like to make these cookies for her. The PROBLEM is that she’s allergic to eggs. Can I still make cookies? Can I use something else? Please help me.
Kathy Maister said:
Sorry Dess, but you will have to find an egg-free recipe to make for your niece. This one will just not do!
liam said:
this recipe did not work for me i could only use 250 degrees in my oven but they still tasted great only they where hard and flat.
thanks liam
Kathy Maister said:
Hi Liam,
Baking any cookies at the incorrect temperature will change the texture of the cookie.
Is there something wrong with your oven that you were unable to set it at 325º F (= 165º C = gas mark 3-very moderate)?
K.
shais said:
Hi Kathy
I really liked your site, thank you. I am going to try your cookies and will let you know how they turn out. I wanted to know if you can teach us how to make croissants because I love them ..I want to learn from only you since I became your fan. You make everything look easy and fun!
Thanks!
startcooking said:
Hi Shais,
Thanks for the kudos! Unfortunately making croissants is not really a recipe for beginner cooks here at startcooking.com.
Sorry.
If I ever did a “keepcooking”.com, croissants would definitely make the list!
Cheers,
Kathy
Tracy said:
Hi Kathy,
I just tried your Chocolate Chip Cookies receipt and the cookies were really nice. However, I could taste the baking soda. Is there any way I could get rid of it?
Also, I would like to make double the amount, do I just double all the ingredients?
Thanks,
Tracy
startcooking said:
Hi Tracy,
Doubling this recipe, by doubling the ingredients should be just fine for this recipe. Although, before doing so, we need to figure out the baking soda problem.
Once the cookies are mixed and baked there is not much you can do to get rid of the baking soda taste.
Double check that you used the correct measurement to begin with. Also, how old is your baking soda and where do you store it? Many people store spices in their cupboard next to the oven which is a big mistake. Baking soda can get old – it does not have an indefinite shelf life.
Good Luck,
Kathy
apple said:
hello !!it’s my first time here to visit your site,,,congratulations, for havng this beautiful blog,,just one favor, can you please,dearly please give me the metric system for the measurement of the ingredients,,,
thank you in advance and more power!!!
startcooking said:
Hi Apple,
Thanks! I do wish I had listed all ingredients in both imperial and metric from the beginning. Meanwhile, this Metric Conversions charts may help.
Cheers,
Kathy
Amy said:
I did not try your recipe yet because every time I make chocolate chip cookies they turn out flat and greasy. What am I doing wrong?? I follow directions carefully. Have an oven thermometer. Don’t overmix when I add the flour. Use soft but not mushy butter…I just don’t get it.
startcooking said:
Hi Amy,
Assuming you are following the recipe exactly, with not too soft butter, then I would suggest that you be sure to refrigerate your cookie dough for several hours so that when you form the dough into balls, it is very, very cold. You could also put the uncooked tray of cookies in the refrigerator before baking to make sure that when you put them in the oven, they are very cold.
This recipe makes chewy, flat cookies, not puffy chocolate chip cookies.
Good Luck!
Kathy
Patricia said:
Hi Kathy!
Once again, I have a little problem finding the ingredients to make your recipes, I’m so sorry to bother you with this. The brown sugar we find here has “papelon” flavor, and I am sure that won’t work with cookies. Can I substitute the brown sugar for plain white one?
Thanks for your help.