These chocolate chip cookies are the perfect blend of soft and chewy with just the right amount of sweetness and chocolate. If youâre looking for a tried-and-true cookie recipe thatâs easy to make and sure to please, this oneâs for you!
Ingredients:
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup canola oil (or vegetable oil)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (or more for extra flavor)
- 3 cups all-purpose flour
- 2 cups chocolate chips (semi-sweet or milk chocolate, or a mix!)
Instructions:
1. Cream Butter, Oil, and Sugars:
- In a large mixing bowl, cream together the butter, canola oil, brown sugar, and granulated sugar. You can use an electric mixer or a stand mixer for this step. Mix until the texture is smooth and fluffyâabout 2-3 minutes on medium speed.
2. Add Eggs and Vanilla:
- Crack in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until the batter is well combined and fluffy.
3. Add Dry Ingredients:
- In a separate bowl, whisk together the baking soda, salt, baking powder, and flour. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, or your cookies may turn out too tough.
4. Stir in the Chocolate Chips:
- Gently fold in the chocolate chips, making sure theyâre evenly distributed throughout the dough.
5. Chill the Dough (Optional):
- If you have time, chill the dough in the fridge for about 30 minutes. This will help the cookies hold their shape better and can result in thicker cookies. If youâre in a hurry, you can skip this step!
6. Scoop and Bake:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Use a cookie scoop (about 1-2 tablespoons) to form dough balls and place them on the baking sheet. Leave about 2 inches of space between each cookie, as they will spread a little while baking.
7. Bake:
- Bake in the preheated oven for about 8-10 minutes, or until the edges are golden brown, but the centers are still soft. Keep an eye on them to make sure they donât overbake, as they continue to set while cooling.
8. Cool and Enjoy:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk!
Tips for the Perfect Chocolate Chip Cookie:
- Softening the Butter: Make sure your butter is at room temperature before creaming it with the sugars. This helps create the perfect texture.
- Mix-in Options: Feel free to mix in some nuts, like walnuts or pecans, for extra crunch, or add chocolate chunks for a thicker chocolate flavor.
- Chill the Dough: If you want thicker, chewier cookies, chill the dough before baking. Chilled dough helps prevent spreading too much in the oven.
- Check Early: Since every oven is different, check the cookies around 8 minutes to ensure they donât overbake. Slightly underbaking them will give you that soft, chewy texture.
Q&A:
Q: Why do we use both butter and oil in this recipe?
A: The butter gives the cookies their flavor, while the oil helps them stay soft and chewy. This combination results in a tender cookie that doesnât dry out too quickly.
Q: Can I use different types of chocolate chips?
A: Absolutely! You can use milk chocolate, dark chocolate, or even a mix of both. You could also swap some of the chips for white chocolate for a twist.
Q: Can I freeze the dough?
A: Yes! You can freeze the cookie dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet to freeze individually, then transfer them to a ziplock bag or airtight container. When youâre ready to bake, just place the frozen dough balls directly on the baking sheet and add a few extra minutes to the baking time.
These cookies will definitely be a crowd-pleaser at home! Whether youâre making them for a family treat, party, or just for yourself (no judgment here đ), theyâre sure to disappear fast.