The house chocolate chip cookie: brown-sugar chew, crisp edges and plenty of vanilla, with the chips listed so you can swap them for anything.
Chocolate Chip Cookie
Baking
Cookies bars
Vanilla: Extract
Easy
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The house chocolate chip cookie: brown-sugar chew, crisp edges and plenty of vanilla, with the chips listed so you can swap them for anything.
Prep
20 min
Cook
12 min
Cooling
1 hr 15 min
Total
1 hr 47 min
Yield
24 cookies
Diet
—
Ingredients
Adjust yield
cookies
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 2 ¼ cups (280.0 g)all-purpose flour
- 1.0 tsp (5.0 g)baking soda
- ½ tsp (3.0 g)fine sea salt
- 1.0 cup (226.0 g)unsalted butter, softened
- ¾ cup (160.0 g)light brown sugar, packed
- ½ cup (100.0 g)granulated sugar
- 2.0 (100.0 g)large eggs
- 1.0 tbsp (15.0 ml)pure vanilla extract
- 2.0 cups (340.0 g)semisweet chocolate chips
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Instructions
- Whisk the flour, baking soda and salt. Beat the butter and both sugars 3 minutes until fluffy, then beat in the eggs and vanilla.
- Stir in the flour, then the chips. Chill 1 hour.
- Heat the oven to 350°F (175°C). Scoop 2-tablespoon balls 2 inches apart on lined sheets.
- Bake 11 to 13 minutes until the edges are golden and the centers look slightly underdone. Cool 5 minutes on the sheet, then on a rack.
Tips
- Chilled dough spreads less and tastes deeper.
- Bang the sheet on the counter once when they come out for wrinkled, chewy centers.
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Recipe FAQ
How long does it take to make chocolate chip cookie?
Plan on 20 minutes of prep and 12 minutes of cooking, plus 1 hour 15 minutes to chill and rest. The recipe makes 24 cookies.
How should I store chocolate chip cookie?
Store airtight at room temperature up to 4 days or freeze up to 2 months.
Can I make chocolate chip cookie ahead?
The dough keeps 3 days in the fridge; bake fresh the day you need them.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tbsp pure vanilla extract (15 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
165
Calories / serving
8.1g
Fat
21.2g
Carbs
1.8g
Protein
12.3g
Sugar
Whole recipe (24 servings): ~3960 cal · 194g fat · 509g carbs · 43g protein · 295g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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