Yield: 13 chocolate chip cookies
Total time: 1 hr.
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Does the internet really need another chocolate chip cookie recipe? I think so! There are thousands of chocolate chip cookie recipes out there, but they all serve different audiences. You have the soft and chewy, the soft and crispy, the thin and crispy, the ultra thick and chewy. Today I have for you what I deem to be the ~perfect~ chocolate chip cookie, with crispy edges and a soft and chewy center. These chocolate chip cookies are the perfect blend of delicious and easy. They don’t require a mixer and come together in 1 hour.
A couple of things to note:
1. Measuring the ingredients. It is important that you weigh the ingredients so that the recipe turns out correctly. Incorrectly weighing the flour in this recipe could lead to a very crispy, undesirable cookie. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Room temperature ingredients. It is important that the eggs are at room temperature so that they incorporate well with the dough. Be sure to take out your eggs at least 30 minutes before making these cookies. A little trick if you forget to take the eggs out (like I often do) is to let the eggs sit in a bowl warm water for 10 minutes!
3. Do not overmix! When adding the flour at the end, you want to make sure to only fold the dough together until you see no more flour streaks. Over-mixing the dough will lead to super tough cookies due to too much gluten forming in the dough.
4. Chilling the dough. I know, this is also my least favorite part about baking: the waiting game. But chilling the dough allows the gluten to relax, more flavor to develop, and prevents your cookies from spreading out all over the place in the oven. A small chilling time of 30 minutes yields the best results for these chocolate chip cookies, I promise it’s worth it!
To make these chocolate chip cookies, you will need:
All purpose flour: gives cookies their structure and chewiness
Baking soda: interacts with the brown sugar to help these cookies rise and brown
Baking powder: helps the cookies rise
Salt: helps balance and bring out the sweetness
Unsalted butter: tenderizes the cookies and gives them that melt-in-your-mouth feel
Light brown sugar: sweetens, adds moisture, and adds a deeper flavor to the cookies
Granulated sugar: sweetens the cookies
Eggs: helps binds the dough together, the extra egg yolk lends more richness to the dough
Vanilla bean paste: I love using Heilala vanilla bean paste for extra flavor, but vanilla extract will also work perfectly!
Semi-sweet chocolate chips: feel free to use your favorite type of chocolate in place of semi-sweet!
Tools and ingredients helpful for making this recipe:
3 tbsp. cookie scoop
Cookie baking sheet
Silicone baking mat
Heilala vanilla bean paste
Kitchen scale
For more product recommendations, check out this page here!
Happy baking! x
Chocolate Chip Cookies
Ingredients
- 210 g all purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¾ tsp. salt
- 150 g unsalted butter melted
- 150 g light brown sugar
- 60 g granulated sugar
- 1 egg + 1 yolk room temperature
- 1 tsp. vanilla bean paste
- 210 g semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the microwave or in a small saucepan, melt the butter. Pour the melted butter into a medium-sized mixing bowl. Add in both sugars and whisk until well combined.
- Add in the egg and whisk until it is well incorporated. Then, add in the egg yolk and vanilla, whisking until fully incorporated as well.
- Add in the flour mixture and chocolate chips. Lightly fold the dough together just until no flour streaks remain.
- Cover the dough and let rest in the fridge for at least 30 minutes, up to overnight.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading. Bake for 12 minutes or until the edges are golden brown.
- Leave the cookies to continue baking on the cookie sheet for an additional 5 minutes before transferring to a wire rack to cool. Serve and enjoy!
Notes
If you make this recipe, I would love to see it and know what you think! Please leave a rating down below and tag me on Instagram @freshbeanbakery. Thanks for stopping by!
Leah says
I’m absolutely obsessed with your blog – as a single and pretty much friendless person, having found someone who makes actual small batches of tasty desserts is lifesaving! I’m wondering if you’d be willing to create a recipe for a small batch (like 6-8/9) thick chocolate chip peanut butter cookies, or more peanut butter or cookie butter (such as Biscoff) recipes in general? I try so hard to find good ones online but everything I come across makes really large batches that are very difficult to scale down small enough (or they’re recipes for really flat crispy cookies which I don’t like as much – your small batch choc chip recipe is perfect, for example). Btw your ‘Contact’ page is broken, there’s no form there. Thanks for all you do, looking forward to seeing any and all future creations ❤️
Erin says
You are the sweetest, I’m so happy you enjoy my content! 🙂 I will definitely add small batch peanut butter cookies to my list of things to make. Also thank you so much for letting me know about my contact page!
Anonymous says
Hi, how many calories are these?
Ash says
Hi there! I’ve always wondered, how do you get that texture of cookies? Whenever I make them, they do come out soft but they puff out rather than the way it should come out. Is there a way to stop this?
Erin says
Hello! Are you measuring your ingredients by weight? If not, the problem could be adding a little too much flour which would make the cookies more cakey rather than flat and chewy!
Ash says
I’ll try that out this time!
Amanda says
Hey! I’m genuinely curious about the science behind this cookie recipe vs. your small batch one. I noticed this one doesn’t have baking powder and you’ve incorporated an egg white and adjusted the sugars. I assume you’re using the egg white as the leviner vs the powder but what does this do to a cookie? I’d love your insight how this cookie is different! TIA ❤️
Erin says
Hi! This recipe actually is supposed to have baking powder along with the baking soda – my bad and thank you for pointing that out! The extra egg yolk is added since it contains fat and the egg white doesn’t – which makes the cookies more tender and rich. These cookies were developed to have crisp edges and chewy centers, whereas my small batch cookies were developed to be equal parts fast, easy and delicious! That’s why you’ll see that the sugar levels are different. I hope this answers your question!
Diane says
Best cookies I have ever made. I browned the butter and added walnuts, other than that followed the recipe. Made about 16 normal sized cookies.
Erin says
Thank you so much, I’m so happy you enjoyed the recipe! 🙂
Rebekkah Lenora says
there’s always room for another CCC post!