chocolate chip cookies

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The Best Chocolate Chip Cookie Recipe

The recipe for these chocolate chip cookies is the best ever! No strange components, no chilling period, etc

chocolate chip cookies

The Best Chocolate Chip Cookie Recipe Ever, with All Sincerity! Everyone who has tried them agrees they are out-of-this-world delicious, and I have been making them for many, many years!

Furthermore, there are no strange additives, no chilling, etc. Simple, uncomplicated, incredibly delicious, doughy but yet fully cooked chocolate chip cookies that come out great each and every time!

These cookies fulfill every expectation of a chocolate chip cookie. cheesy and crisp. cooked yet still doughy. Sweet and buttery to perfection.

How to make Chocolate Chip Cookies

make chocolate chip cookies step-by-step, and then don’t forget watch the video.

Make the cookie dough with chocolate chips.
The dry ingredients are combined in a medium-sized bowl as the first step in preparing these simple chocolate chip cookies.

Use a When doing this, be careful to measure the flour precisely. cup designed for dry ingredients only; never use a Pyrex liquid measuring cup. Then, To measure the amount of flour, scoop it into a measuring cup and level it with a knife.

chocolate chip cookies

Next, mix the butter and sugars together. To make sure the butter is ready to use when you need it, remove it from the refrigerator at least two hours before baking. You may also reheat it for about 7 seconds in the microwave, but be very careful not to melt it.

The eggs and vanilla should be added after the butter and sugar mixture has been thoroughly mixed.

Stir just enough to mix after adding the dry ingredients. After that, whisk in the chocolate chips to ensure that they are spread equally throughout the dough.

Make use of a ton of chocolate chips. There should be two oozy chocolate bits in every mouthful.

two images demonstrating how to bake chocolate chip cookies by including chocolate chips and dry ingredients

The chocolate chip cookie dough ought to be non-sticky and simple to roll out. It shouldn’t be crumbly or dry.

slice and roll the dough


When the cookie dough is ready, divide it into portions and roll it out. I strongly advise using a cookie scoop.

In order for the cookies to bake properly, using a cooking scoop guarantees that all of them are the same size. I use this stainless steel cookie scoop every time I make cookies because I adore it.

You can choose to freeze or bake your dough at this point.

Since this chocolate chip cookie recipe yields so many cookies, I always make a full batch and freeze some of the cookie dough. So, anytime I have a cookie desire or have unexpected visitors, I always have dough on hand.

Before putting the cookie dough in an airtight container, I like to quickly freeze it.To do this, roll the cookie dough into balls, and then spread the balls out on a baking sheet covered in butter paper. Once the dough has begun to somewhat freeze, place the baking sheet in the freezer for about 30 minutes.

Transfer the cookie dough balls to an airtight container or plastic bag when the dough has been somewhat frozen, and then freeze for up to two months.

How to bake frozen dough

two ways to bake frozen dough:

I enjoy keeping frozen dough on hand for last-minute visitors. Thaw it beforehand. When you’re ready to bake them, take the dough balls out of the freezer, place them on a baking sheet coated with parchment paper, and then cover them with a thin cloth towel or tablecloth to thaw them out. Then bake as instructed in the recipe (at 375 degrees F) once they have acclimatized (after a period of 1-2 hours, depending on the temperature of your kitchen). SO simple!
Bake frozen food: On a baking sheet with parchment paper, spread out the dough. Then, only if you are baking frozen dough, warm the oven to 350 degrees Fahrenheit, and place the cookies in the oven at the start of the preheating period. Place the cookies there

Bake until they merely appear to be finished.
If you’re making the cookies right away, just form them into balls, space them evenly apart on a baking sheet (between 1.5 and 2 inches), and bake them for 8 to 10 minutes at 375 degrees.

Do not overbake these chocolate chip cookies, it is the most crucial piece of caution I can give you. When you take them out of the oven, they won’t appear to be finished, and that is GOOD.

These chocolate chip cookies won’t finished when the baking time is up, but they are. When you take them out of the oven, they will appear a little doughy, and that is okay. You want them to be gently browned in a few spots, which is possible.

cool cookies

The chocolate chip cookies should cool for five minutes on the baking sheet before being transferred to a wire rack to finish cooling (or you could just eat them warm while the chocolate chips are still melty)!

stoore cookies

These chocolate chip cookies can be stored at room temperature for up to five days or frozen for up to two months

FAQs about Chocolate Chip Cookies
  1. Why do cookies flatten and spread?
  2. Your chocolate chip cookies will probably flatten and spread if your baking soda or baking powder are beyond their prime. How to determine whether baking soda is still active 1/4 teaspoon vinegar, 1/2 cup boiling water, and 1/4 teaspoon baking soda should be combined. If not, you must buy fresh baking soda.

Checking the activity of your baking powder: Mix 1/2 cup of hot water with 1/2 tsp of baking powder. It should start bubbling right away. There should be an immediate response. If not, you must buy fresh baking powder.
2) Excessive mixing. This chocolate chip cookie recipe may provide flat cookies if the ingredients are over-mixed.
3) The food is excessively heated. In order to bring the batter back to room temperature, you can chill the dough before baking if you detect this happening.
4) The oven’s temperature is off. I advise using an electric convection oven for baking. Invest in a cheap oven thermometer if your cookies and other baked products aren’t turning out properly.

watch the video:

The Best Chocolate Chip Cookie Recipe

RIDA
The finest chocolate chip cookie recipe ever is this one. No strange components, no chilling period, etc. easy-to-make, incredibly delicious chocolate chip cookie that bakes up perfectly every single time.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 35 COOKIES
Calories 185 kcal

Equipment

  • 1 measureing cup
  • 1 measureing spoon
  • 1 spatula
  • backing sheet
  • mixing boul or kitchen aid mixer

Ingredients
  

  • 1 tbs backing soda
  • 1/2 tbs backing powder
  • 1 tbs salt
  • 2 tbs vanilla essence
  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 cups chocolate chips or chopped chocolate

Instructions
 

  • Set oven to 375 degrees Fahrenheit. Put butter paper on a baking sheet and set it aside
  • Mix the flour, baking soda, salt, and baking powder in a another basin. Place aside.
  • Butter and sugars are blended by creaming them together .
  • beat eggs and vanilla until fluffy
  • Mix thoroughly before adding a 12-ounce bag of chocolate chips.
  • At a time, form balls out of 2-3 TBS of dough (depending on how big you prefer your cookies) and space them out equally on your prepared cookie sheets.
  • When they are JUST beginning to turn brown, remove them.Sit them on the baking sheet.

Notes

Recipe data calculated under the assumption that this recipe yields 35 cookies with 2 TBS of dough per cookie
Avoid over baking.
The cookies will still look doughy when you take them out of the oven. The key ingredient in these cookies that makes them so amazing is THIS! I beg you, please don’t overbake!
 
 
Keyword chocolate chip cookies

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