There’s something magical about a warm, gooey chocolate chip cookie straight out of the oven. This timeless recipe blends simplicity with decadence, perfect for both novice bakers and seasoned pros craving a reliable treat.
Butter adds richness and helps achieve that perfect chewy texture. Using it softened allows for better incorporation with the sugars. Granulated sugar contributes to the cookie’s structure and sweetness, while brown sugar adds a hint of molasses flavor and chewiness due to its moisture content. A dash of vanilla extract enhances the overall flavor, making the cookies more aromatic. The eggs serve as a binding agent, adding moisture and richness. All-purpose flour forms the base of the cookie dough, providing structure. Baking soda acts as a leavening agent, helping the cookies rise slightly while they bake. A pinch of salt balances the sweetness and intensifies the chocolate flavor. Semi-sweet chocolate chips are the star of the show, offering rich chocolatey bursts in every bite. If you're feeling adventurous, toss in some chopped nuts for a delightful crunch.
Enjoy these cookies warm with a scoop of vanilla ice cream for a classic dessert. They also pair beautifully with a cold glass of milk or, for a sophisticated twist, alongside a glass of port wine.
First things first, preheat your oven to 375°F (190°C). While the oven's warming up, grab a large mixing bowl. You’ll want to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth. This should take about two to three minutes with an electric mixer. Next, beat in the eggs one at a time, ensuring each is well blended before moving on to the next.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your creamed concoction. Stir gently so you end up with a well-mixed dough. Now, fold in those delicious chocolate chips and, if you're using them, the chopped nuts. Stir just enough to ensure everything's evenly distributed.
Using a teaspoon, drop rounded spoonfuls of dough onto ungreased cookie sheets. Space them out a bit to allow room for spreading. Pop them into your preheated oven and let them bake for 9 to 11 minutes, keeping an eye out for those golden-brown edges. Once baked, let the cookies cool on the sheets for a couple of minutes before transferring them to wire racks to cool completely.
Share