Quick Easy Chocolate Chip Cookies

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Choice Of Leavening Changes Cookie Texture And Color

Quick & Easy Chocolate Chip Cookies From Scratch | Bake No Mistake | Allrecipes.com

Leaveningthe introduction of air to the internal structure of baked goodscan come in many forms. In bread, it’s the carbon dioxide produced by yeast. In a cream puff, it comes from expanding water vapor. In the case of cookies, we get it from egg proteins capturing expanding gases, creamed butter, and most importantly, chemicals, namely baking powder and baking soda. What’s the difference between the two?

Storage And Baking Tricks

  • If youd like to freeze the cookie dough to have on hand whenever a chocolate chip cookie craving hits, roll into balls and freeze in an airtight container for up to three months. When ready to bake, theres no need to thaw the cookie dough first. Just add an additional 1-2 minutes to the cooking time.
  • For soft chocolate chip cookies, store leftovers in an airtight plastic container, and add about 1/4 slice of bread if you have one, which helps keep the cookies soft. For crispier cookies, store in a glass container. Baked cookies will last for 2-3 days.
  • Ive made these cookies so many times, and climate can definitely affect the shape and texture of the results. But despite not always looking the same, each batch has always tasted ridiculously delicious. Ive never made a bad batch yet.
  • The vegan chocolate chip cookies are great for lunchboxes or parties where someone else is hosting and you need a portable vegan dessert that you can take from point A to B without a mess.
  • Over one hundred more dairy free and plant based vegan cookie recipes can be found by visiting the following page: Healthy Cookies Recipes

Above, watch the vegan chocolate chip cookie recipe video

The recipe was adapted from these Healthy Chocolate Chip Cookies.

Cookie Fact #: More Butter = Wider Spread And More Tenderness

First, butter keeps cookies tender. When flour is mixed with water , it develops gluten, a tough, stretchy network of interconnected proteins that set up as they bake. Gluten can’t form in fat, thus butter will inhibit its overall formation, leading to more tender results. The higher the proportion of butter to other ingredients, the more tender your cookie will be . I found that a ratio of 1 part flour to 1 part sugar to 0.8 parts butter was about right for a cookie that has moderate spread and doesn’t end up cakey.

Because of shortening’s different melting qualities , shortening-based cookies come out softer but more dense than those made with butter.

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Make The Chocolate Chip Cookie Dough

The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients . Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it’s ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.

How To Make Old Fashioned Chocolate Chip Cookies

Chocolate Chip Cookies by bakedambrosia

Whatever kind of chocolate you choose, be it bittersweet or dark, chop it with a large chef’s knife to create a blend of bite-size bits, shards, and chips. Set aside a handful to garnish the cookies, and toss the rest with the all-purpose flour called for in the cookie dough. This streamlines mixing later on, so the chocolate bits and flour can be incorporated all at once, reducing the risk of over-mixing. As usual, I recommend a red/white flour blend such as bleached Gold Medal, which gives the cookies a perfect balance of protein and starch.

For the dough itself, combine everything but the egg in the bowl of a stand mixer: unsalted butter, white sugar, brown sugar, kosher salt, baking soda, baking powder, nutmeg, and vanilla. It’s worth noting that chocolate chip cookies will do best with American butter: European styles contain more fat and less water, which negatively affects gluten development, giving the cookies a crumbly rather than chewy texture.

Once the butter and sugar are properly creamed, add the egg and continue beating only until well combined. I like using a cold egg straight from the fridge, as it limits spread in the oven by keeping the dough nice and cool.

As soon as the egg has been incorporated, reduce the speed to low, and add the flour/chocolate all at once. The mixture may seem crumbly and dry at first, but continue mixing until it forms a soft dough. With a cookie scoop, or even a pair of spoons, divide the dough into approximately 32 portions.

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The Best Chocolate Chip Cookie Recipe Ever

This is the best chocolate chip cookies recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees theyre out-of-this-world delicious!

Plus, theres no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

To Freeze Cookie Dough:

Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.

How to bake frozen dough

There are two ways to bake frozen dough:

  • Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature bake as directed in the recipe . SO easy!
  • Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit and put the cookies in the oven in the beginning of the preheating time. . Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.
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    Bake Until They Just Barely Look Done

    If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet and bake at 375 degrees for 8-10 minutes.

    The most important piece of advice I can give you is – DO NOT over-bake these chocolate chip cookies! They will not look done when you pull them out of the oven, and that is GOOD.

    At the end of the baking time, these chocolate chip cookies won’t look done but they are. They will look a little doughy when you remove them from the oven, and thats good. They may be lightly browned in a few places, which is exactly how you want them.

    They will set up as they sit on the cookie sheet for a few minutes. I never bake them for more than 9 minutes

    What Youll Need To Make Chocolate Chip Cookies

    1 Minute Microwave CHOCOLATE CHIP COOKIE ! The EASIEST Chocolate Chip Cookies Recipe


    This chocolate chip cookie recipe includes just a few basic ingredients that are probably in your pantry:

    Thats it!


    I recommend using a stand mixer for this chocolate chip cookie dough, since it is very thick and challenging to mix with a hand mixer.

    I also advise using a medium cookie scoop to portion out the batter onto your baking sheet to ensure your cookies are nice and uniform.

    High-quality baking sheets are key to keeping the heat evenly distributed as you bake. Always line the baking sheets with parchment paper or a non-stick silicone mats instead of spraying the pans with nonstick spray to make sure not to impact the texture of the cookies when baking.

    Now, lets get baking, shall we?

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    The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions

    The only ingredient I feel confident that can be changed up is the mix-ins. Chocolate chips, sprinkles, peanut butter chips, etc. DO NOT change anything else in this recipe. If you do I cannot guarantee they will turn out. However, here are some tested substitutions.

    • Butter. I use salted butter, but unsalted butter would also be great. I just recommend tasting the dough to ensure that it’s salted to your liking.
    • White Sugar. You can use granulated white sugar or organic cane sugar.
    • Brown sugar. I use light brown sugar in this recipe for the best results.
    • Flour. I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies. Many readers have used gluten-free all-purpose flour with excellent results. Or, try these gluten-free chocolate chip cookies.
    • Sea Salt. I exclusively bake and cook with pure, fine sea salt. Sea salt is different than table salt , so if you use salt other than sea salt I recommend testing the recipe first with ½ tsp and then adjusting to your taste.
    • Chocolate Chips. As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.

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    What Happens When Chocolate Chip Cookies Bake

    Most traditional chocolate chip cookie recipes start with the same basic ingredients and technique: butter and a mix of granulated and brown sugar are creamed together with a touch of vanilla until fluffy, eggs are beaten in one at a time, followed by flour, salt, and some sort of chemical leavening agent . The mixture is combined just until it comes together, then spooned onto a baking sheet and baked.

    When you bake a cookie, here’s what’s going on, step-by-step:

    It’s a simple technique that hides more complicated processes underneath. So how do you decipher what’s going on? My first course of action was to test out these basic ingredients one at a time in order to determine how they affect the final outcome.

    Where Can I Buy Vegan Chocolate

    Quick and Easy Vegan Chocolate Chip Cookies

    As mentioned above, you can find vegan chocolate chips at many regular grocery stores. Other good places to look include Whole Foods, local health food stores, Amazon, or iHerb.

    Sometimes online stores will offer a lower price. If nothing else, you can always chop up a chocolate bar to make your own chocolate chips!

    There are too many vegan chocolate bar options to list them all here, but some of my favorite fair-trade options include Theo, Pacari, Taza, Loving Earth, and Endangered Species brands. And there are so many more.

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    Vegan Chocolate Chip Cookie Ingredients

    The one bowl recipe is easy to make using basic ingredients, with no almond flour or applesauce, and no coconut oil required.

    For the flour: Try the cookies with spelt flour, oat flour, or regular white all purpose flour. I have not tried using whole wheat flour so cant vouch for that substitution. Be sure to leave a comment with results if you do try.

    The fat source: Options that work include sunflower, coconut, or vegetable oil. Or sub a full fat vegan butter spread such as Melt Organic, Miyokos, or Earth Balance.

    For the sweetener: Feel free to experiment with different types of sugar or sugar free alternatives such as xylitol or granulated erythritol.

    You can also just use all of one type of sugar instead of two. The resulting cookies might be crunchy or spread more, or they might need more or less time in the oven, but edible baking experiments are the best kind of experiments!

    *For keto chocolate chip cookies, try these Keto Cookies

    How To Make Chocolate Chip Cookies

    For this recipe, you’re going to start by melting the butter. The butter shouldn’t be sizzling hot. If you’re not sure how hot is too hot, you’ll want it about 90% melted, and then you’ll whisk it until it finishes melting.

    Once the butter has melted, whisk in the sugars until well-combined. Mix in the vanilla extract and egg.

    Add the flour, baking soda, and salt. Stir in just until combined. You don’t want to overmix the dough.

    Stir in the chocolate chips, and then scoop the dough. Place about 2 inches apart on the prepared baking sheet.

    Bake until the cookies are set on the edges but slightly underdone in the middle, about 7-10 minutes.

    Slightly under-baking the cookies helps to keep them soft. Since oven temperatures can vary, you may find that you need to adjust the baking times.

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    Perfecting Chocolate Chip Cookie Flavor

    Ok, we’ve been at this for a while. Time for a quick recap. So far we’ve covered butter, sugar, eggs, leavening, flour, and chocolate. As far as covering the major chemical and physical players in the cookies’ final outcome, we’re done.

    Here’s what we’re working with so far: White sugar is beaten into whole eggs until it dissolves. Butter is browned and chilled with an ice cube to add back lost moisture and hasten its cooling, before being beaten into the egg mixture, along with brown sugar. Flour and baking soda are folded in very gently, along with chocolate.

    Cookie Fact #: The Warmer The Butter The Denser The Cookie

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    I settled on beating half of the sugar with the eggs until it completely dissolved, then incorporating the rest when I added the brown butter. The degree to which the butter is cooled before adding it to the mix can also affect how well it holds air when being mixed with the eggs. Warm butter flows very easily and doesn’t trap bubbles well. The cooler it is, the more viscous it becomes, and the better it can trap air. Even a few degrees can make a difference. By letting my browned butter cool down until it was almost at room temperature, it became firm enough to beat into the egg and sugar mixture without deflating it.

    In order to get my browned butter to chill a little faster and to add back some of the moisture that’s lost in the browning process, I discovered that whisking an ice cube into it after cooking killed both birds with one stone.

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    Adding Vanilla And Eggs

    Now that the butter and sugars are creamed, its time to add the vanilla extract. Measure out 1 teaspoon of vanilla and add it to your mixing bowl as shown in the first picture above.

    Set aside a separate bowl that will be used for the eggs. Crack the two eggs into this second bowl and dispose of the shells. Be sure not to drop any pieces of the shells in with the eggs.

    • If you do drop shells into the eggs, make sure to fish them out using a fork or your fingers . This is why we crack the eggs into a separate bowl, just to be safe.

    Once the eggs are cracked and free of eggshells, add them to your mixing bowl. Stir in the newly added eggs and vanilla until they are well mixed together, as shown in the final picture above.

    How To Make The Best One Bowl Chocolate Chip Cookies:

  • Start by melting butter in the microwave in a microwave-safe bowl. If the butter is straight from the refrigerator, it will take about 30-40 seconds in the microwave.
  • Add the sugars while the butter is warm and whisk or stir with a wooden spoon. Stir until the butter and sugars are completely incorporated and smooth.
  • Add egg and vanilla and whisk until the mixture is silky smooth.
  • Add flour, baking soda, and salt and fold together just until mixed. Avoid over-mixing as it can produce too much gluten and create a tougher cookie. Our goal is a tender, chewy texture.
  • Fold in a mix of milk chocolate chips and semi-sweet chocolate chips. You can also chop up your favorite chocolate bars.
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