1. Can I freeze cookie dough for later use?

Yes, cookie dough freezes well. Scoop the dough into portions, freeze on a baking sheet until firm, and store in an airtight container. Furthermore, you can bake the dough directly from frozen, adding 1–2 minutes to the baking time.

2. What is the best chocolate for cookies?

Semi-sweet chocolate chips are the classic choice; however, dark, milk, or even white chocolate chips work well. In addition, chopped chocolate bars create pockets of gooey chocolate for a gourmet touch.

3. Can I substitute ingredients in a cookie recipe?

Yes, many substitutions work well. For example, you can use flax eggs instead of regular eggs or coconut oil instead of butter. Similarly, sugar alternatives like erythritol can replace granulated sugar.

4. Why do my chocolate chip cookies turn out flat?

Flat cookies can result from butter that’s too warm, insufficient flour, or overmixing the dough. Therefore, it’s crucial to measure your flour correctly and chill the dough before baking.

5. How do I make chocolate chip cookies soft and chewy?

To make soft and chewy cookies, use a combination of brown and white sugars, and slightly underbake the cookies. Additionally, chilling the dough can help prevent spreading and retain moisture.

6. What’s the secret to making cookies more flavorful?

For more flavorful cookies, consider using browned butter, adding a teaspoon of espresso powder, or increasing the vanilla extract. Moreover, using high-quality chocolate chips makes a noticeable difference.

Chocolate Chip Cookie Recipe: Gooey & Perfect Every Time

Description

Indulge in the ultimate chocolate chip cookie recipe! Perfectly gooey, with crispy edges and rich chocolate flavor, these cookies are easy to make and simply irresistible.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 cup unsalted butter (softened)
3/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the vanilla extract and eggs, one at a time, until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chocolate chips with a spatula or wooden spoon.
Scoop the dough into 1.5-inch balls and place them 2 inches apart on the prepared baking sheets.
Bake for 8–10 minutes, or until the edges are golden brown and the centers are slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For softer cookies, slightly underbake them and let them set on the baking sheet.
You can refrigerate the dough for 30 minutes before baking to prevent spreading.
Store cookies in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate chip cookie recipe, gooey cookies, chewy chocolate chip cookies, best cookie recipe, classic dessert