Classic Chocolate Chip Cookies

Ingredients

• 1 stick Butter (softened, salted)
• 0.5 cup Brown Sugar (packed)
• 6 tablespoons White Sugar (granulated)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 cups All-Purpose Flour (spooned & leveled)
• 1 cup Chocolate Chips (semi‑sweet)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugars

   In the mixing bowl, combine the softened salted butter, ½ cup packed brown sugar, and 6 tablespoons white sugar. Beat with the wooden spoon until the mixture is light, fluffy, and well‑combined.

   Time: PT5M

3. Add Vanilla

   Stir in 1 teaspoon pure vanilla extract until evenly distributed.

   Time: PT1M

4. Combine Dry Ingredients

   In a separate small bowl, whisk together 2 cups all‑purpose flour.

   Time: PT2M

5. Mix Dry Into Wet

   Gradually add the flour to the butter‑sugar mixture, stirring with the wooden spoon until just combined. Stop mixing as soon as the dough comes together.

   Time: PT5M

6. Fold in Chocolate Chips

   Gently fold 1 cup chocolate chips into the dough, ensuring even distribution.

   Time: PT2M

7. Portion onto Baking Sheet

   Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.

   Time: PT5M

8. Bake Cookies

   Place the sheet in the preheated oven and bake for 11–15 minutes, until the edges are lightly golden and the centers look set but still soft.

   Time: PT12M

   Temperature: 350°F

9. Cool and Serve

   Remove the sheet, let the cookies sit on the hot tray for 2 minutes, then transfer them to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: Margarine (use unsalted)
• Instead of Brown Sugar: Dark brown sugar
• Instead of White Sugar: Coconut sugar (adjust volume)
• Instead of Vanilla Extract: Vanilla paste, Maple extract (use less)
• Instead of All-Purpose Flour: Bread flour (will be chewier), Gluten‑free flour blend (adjust liquid)
• Instead of Chocolate Chips: Chopped chocolate bar, White chocolate chips

Equipment Needed

• Mixing Bowl
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Oven
• Cooling Rack
• Oven Mitts

Critical Steps — Do Not Skip

• Cream butter and sugars until light and fluffy.
• Mix dry ingredients into wet just until combined.
• Do not over‑bake; pull cookies when edges are golden and centers are still soft.
• Cool on a rack for even texture.

Chef Tips from the Video

• Use room‑temperature butter for easier creaming.
• If you run out of parchment, lightly grease the sheet with butter or spray.
• A wooden spoon helps avoid tearing spatulas when mixing thick dough.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 3 months.

Room temperature: Keep in a sealed tin for up to 3 days.

Make-Ahead Tips

• Freeze dough balls on a parchment sheet; bake from frozen, adding 2‑3 minutes to bake time.
• Bake a full batch a day ahead; store in an airtight container.