Perfect Chocolate Chip Cookies

By Ellie

20 Person

132 Minutes

176 Calories

These perfect chocolate chip cookies are so easy and so addicting. When you first take them out of the oven, they will look paler than a normal golden-brown cookie but that’s normal. They start to look more even as they cool. These cookies should stay really thick and chewy even a day or two later. It’s important to consider your altitude, humidity, oven tendencies, etc. when baking these.

Ingredients

1 bag Semisweet chocolate chips
1/2 teaspoon Salt
1 teaspoon Baking soda
2 1/4 cups All purpose flour
2 Eggs
2 teaspoons Vanilla extract
2 teaspoons Real maple syrup
1 tablespoon Brown sugar
1 1/2 cups White sugar
15 tablespoons Salted butter

Method

01

Turn the oven on to 350℉. Put the butter in the oven in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature – it doesn’t have to harden completely but just so it’s not hot anymore.
02

Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.
03

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.
04

Preheat the oven to 375℉. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy – our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

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Chocolate Chip Cookie Recipes

Perfect Chocolate Chip Cookies

4.6

( By Ellie )

01 Information

Grade medium
Serving 20 servings
Calorie 176 Kcal
Prep Time 120 Mins
Cook Time 12 Mins
Total Time 132 Mins

02 Ingredients

1 bag Semisweet chocolate chips

1/2 teaspoon Salt

1 teaspoon Baking soda

2 1/4 cups All purpose flour

2 Eggs

2 teaspoons Vanilla extract

2 teaspoons Real maple syrup

1 tablespoon Brown sugar

1 1/2 cups White sugar

15 tablespoons Salted butter

03 Method

Step 1

Turn the oven on to 350℉. Put the butter in the oven in a stainless steel bowl as it’s preheating until about half of the butter is melted. Turn the oven off. Let the butter come back to room temperature – it doesn’t have to harden completely but just so it’s not hot anymore.

Step 2

Add the sugar, maple syrup, and vanilla to the bowl with the butter. Cream with electric mixers until well mixed. Add the eggs and beat on high speed for 1 minute.

Step 3

Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. Stir in the chocolate chips with a wooden spoon. Refrigerate for 2 hours or more, until firm. I refrigerated mine overnight.

Step 4

Preheat the oven to 375℉. When the dough is firm, roll 2 tablespoons or more into high, round balls. Place on a baking sheet a few inches apart and bake for 8-12 minutes. Sorry for the discrepancy – our oven here is so hard to read (literally, there are no temperature markings) so I usually just watch them after 8 minutes to see when they look ready. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

04 Author