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Recipes > Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

4.5 out of 5 stars Share on Facebook. These homemade chocolate chip cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy." Give them a try: They might just be the best chocolate chip cookies you've ever had.

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Prep

12 mins

Bake

12 mins

Total

36 mins

Yield

36 cookies

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Ingredients

  • Light Brown Sugar, Packed — 2/3 cup (142g)
  • Granulated Sugar — 2/3 cup (131g)
  • Unsalted Butter — 8 tablespoons (113g)
  • Vegetable Shortening — 1/2 cup (92g)
  • Table Salt (use 1/2 teaspoon if using salted butter) — 3/4 teaspoon
  • Pure Vanilla Extract — 2 teaspoons
  • Almond Extract, Optional — 1/4 teaspoon
  • Cider Vinegar or White Vinegar — 1 teaspoon
  • Baking Soda — 1 teaspoon
  • Large Egg — 1
  • Unbleached All-Purpose Flour — 2 cups (240g)
  • Semisweet Chocolate Chips — 2 cups (340g)

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Instructions

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  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
  3. Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
  4. Mix in the flour, then the chips.
  5. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.
  6. For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.
  7. Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.
  8. Remove the cookies from the oven, and cool on the pan until they’ve set enough to move without breaking. Repeat with the remaining dough.
  9. Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.
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Tips

  1. To make mocha chocolate chip cookies, add 1/2 teaspoon espresso powder to the dough along with the salt.
  2. To bake extra-big, bake sale-style (5″) cookies, scoop the dough in scant 1/3-cupfuls onto the baking sheets. Bake for 13 to 14 minutes (if the dough hasn’t been refrigerated), or 17 to 18 minutes (if it’s been refrigerated).

  3. For a deeper flavor — more toffee/caramel than vanilla — refrigerate the dough, covered, for 24 to 48 hours before scooping and baking. Bake until the cookies are brown around the edges with just a bit of pale center, about 12 minutes.

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