Rachel’s Perfect Chocolate Chip Cookies

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These Chocolate Chip Cookies are soft, buttery and super easy to make! This is the quintessential classic chocolate chip cookie recipe!

We’ve been baking these chocolate chip cookies for the past 25 years. It all started in 5th grade with a determination to make cookies without adult help, and instead of 1/2 teaspoon of baking soda, add 1/2 cup of baking soda! oops! They grow bigger and bigger in the oven until they cover the entire pan! This study session started our love of cooking. Mastering the ultimate chocolate chip cookie is very important, and we’re excited to share this recipe with you today. This is the only recipe you need to make chocolate chip cookies. It’s so soft and luscious, chocolate chip cookie perfection!

Parchment paper with nonstick cooking spray:

When baking cookies, it’s best to use parchment paper or a silicone baking mat, as this will not only prevent the cookies from sticking to the pan, but also won’t add any extra grease. The nonstick cooking spray does leave a slight greasy feeling on the bottom of the cookies.

Chocolate chip options:

The type of chocolate chips you use is a matter of personal preference. Both semisweet and milk chocolate chips work well for this recipe, or you can use a combination of the two. You can also use chocolate chunks or even white chocolate chips!

Freezing Instructions:

This cookie dough freezes easily. For best results, form into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, up to 3 months. When ready to bake, place the cookie dough on a baking sheet and thaw while the oven is preheating. Bake for about 12 to 15 minutes.

Reheating Instructions for Rachel’s Perfect Chocolate Chip Cookies:

Warm gooey cookies are a wonderful treat. For fresh-from-the-oven heat, you can pop these cookies in the microwave and reheat them every 15 seconds.

Stack of Chocolate Chip Cookies

Storage Instructions:

Store your cookies in an airtight container on the counter for up to 5 days. However, they never last that long in our house!

If you enjoyed this recipe, be sure to check out these other delicious cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chocolate Chip Cookies.

These Chocolate Chip Cookies are soft, buttery and super easy to make! This is the quintessential classic chocolate chip cookie recipe!

Preparation time 10 minute

cooking time 10 minute

total time 20 minute

raw material

  • 1 cup salted butter soften
  • 1 cup brown sugar tightly packed
  • 1/2 cup White sugar
  • 2 big Egg
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 2 1/2 cup all purpose flour
  • 2 cup chocolate chips

instruct

  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or with parchment paper.

  • In a large bowl, cream the butter, brown sugar, and white sugar with a hand mixer.

  • Add eggs and vanilla extract and beat until smooth.

  • Add the baking soda, salt and flour and mix until a nice dough forms. Stir in the chocolate chips with a spoon.

  • Take two tablespoons of dough and quickly knead a dough ball with your hands and place on prepared cookie sheets, twelve cookies per sheet. This recipe makes 24 cookies.

  • Bake in the preheated oven for 10-12 minutes, until just browned. Do not over bake.

  • Remove pan from oven and let cookies cool on pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

notes

freezing instructions

This cookie dough freezes easily. For best results, form into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, up to 3 months. When ready to bake, place the cookie dough on a baking sheet and thaw while the oven is preheating. Bake for about 12 to 15 minutes.

Store completely cooled cookies in an airtight container. Cookies will stay fresh for 3 to 5 days.

Serve: 1cookies | Calories: 248kcal | carbohydrate: 33G | protein: 3G | fat: 12G | Saturated fat: 7G | cholesterol: 36mg | sodium: 180mg | Potassium: 33mg | fiber: 1G | sugar: twenty threeG | Vitamin A: 290unit | Vitamin C: 1mg | calcium: 31mg | iron: 1mg

Rachel's Perfect Chocolate Chip Cookies