It is fall season, but everyone needs a chocolate chip cookie all year round. I love making cookies and I think I’ll love them more now that I’m aware of the secret to cookie success.
The secret is (which might not actually be a secret to the rest of the world) you should chill your cooking dough before baking. Chilling helps solidify the fat and keep the cookie from spreading out flat during the baking process. This was super helpful information since my cookies always come out flat and not like a cookie. It also helped my cookies keep a chunking texture everyone loves.
My favorite part about this recipe is how you can have melted butter. I have been struggling without a cake mixer for a while now. I know I should just go buy one or a handheld one, but I’m really waiting to see if I get one for Christmas this year. 😊
Overall, I’m really happy with these cookies and I hope yours come out extra delicious!
Chocolate Chip Cookies
- Prep time: 10 minutes
- Chilling time: 30-60 minutes
- Cook time: 15 minutes
- Servings: 38-40
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
In a large mixing bowl, add flour, baking soda, and salt. Stir all the dry ingredients together.
In a separate bowl, melt the butter. After the butter has been melted, add sugars, vanilla, and eggs. Make sure the butter isn’t too hot so the eggs do not cook. Stir the mixture well. Then add it to the dry ingredients.
Stir until cookie dough has formed. Next, add in chocolate chips to the cookie batter. Mix the chocolate chips until all have stuck to the dough. After, you want to scoop out cookie dough into small half-inch balls and place them on a non-stick pan. I used parchment paper when I bake. I find it is mess-free and easy cleanup. Bake each batch in the oven for 15 minutes. Let them cool and enjoy!