The Best Chocolate Chip Cookies You'll Ever Have

• Chocolate Chip Cookies at Home
• Fred’s Famous Chocolate Chip Cookie Recipe
• Some Modifications you can Make

This chocolate chip cookies recipe is fast, easy, and delicious! Have yourself a fresh batch of cookies in about half an hour!

Chocolate Chip Cookies at Home

Who doesn’t love a batch of warm, fresh, gooey chocolate chip cookies? I’ve experimented with an embarrassing number of chocolate chip cookie recipes and have tweaked my recipe over the years. This recipe is fast, easy, and produces three dozen of the best chocolate chip cookies you’ll ever eat!

Chocolate Chip Cookie Stack

Chocolate Chip Cookie Recipe

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Fred’s Famous Chocolate Chip Cookie Recipe

These are my favorite chocolate chip cookies and there are plenty of ways to customize them to your liking! Course DessertCuisine AmericanKeyword Chocolate Chip Cookies Prep Time 15 minutesCook Time 11 minutesResting Time 4 minutesTotal Time 30 minutes Servings 36 cookies Calories 193kcal Cost $6

Equipment

• 1 Stand Mixer
• 1 Measuring cup 1/2 cup preffered
• 1 Teaspoon measuring spoon optional
• 1 Plastic Spatula optional
• 1 Cooling Rack optional

Ingredients

• 1 cup White Sugar
• 1 cup Brown Sugar
• 1 cup Unsalted Butter softened (one stick of butter)
• 2 Large Eggs
• 1 tsp Baking Soda
• 2 tsp Vanilla Extract
• 2 tsp Water hot
• ½ tsp Salt
• 3 cup Flour all-purpose
• 1 cup Chocolate Chips semi-sweet
• 1 cup Peanut Butter Chips
• 1 cup Chopped Walnuts

Instructions

If you like flatter cookies, preheat the oven temperature immediately to 350 °F. If you like rounder cookies, wait to start preheating until you’ve chilled the dough for half an hour.

Add both the White Sugar and Brown Sugar to your mixer bowl. Make sure you use a large bowl to have enough room to combine all the wet ingredients and dry ingredients without spilling over.

Use a knife to cut the Softened Butter into about 1 tablespoon-sized blocks. It’s easiest to do this right into the mixer bowl.

Cream together the Butter and Sugar Mixture with your stand mixer. You want the mixture to look fairly smooth. Mix at a low speed and use a paddle attachment if you have one.

Add Eggs into the mixture one at a time. Let the first Egg mix for 10-15 seconds before adding in the second Egg.

Stir in your Vanilla while the mixer. It’s helpful to drop 1 teaspoon of Vanilla on each side of the mixer so you can get more uniform distribution.

Dissolve Baking Soda in the Hot Water. Feel free to use Hot Water from your faucet (no need to mixrowave or boil) and stir in the Baking Soda with a spoon.

While the dough is mixing, sprinkle Salt evenly over the surface of the dough.

Stir in Flour half a cup at a time, with the mixer on medium speed. You can add more Flour when you notice most of the previous half-cup has been incorporated into the dough. (optional – use the plastic spatula or a wooden spoon to push any dough pieces that gets stuck on the side of the bowl into the dough).

Stir in Chocolate Chips, Walnuts, and Peanut Butter Chips half a cup at a time. Make sure to combine the toppings slowly to evenly distribute them throughout the dough. Feel free to experiment with different toppings here. You’ll want about 1.5 total cups of “fillings” for this dough.

Optional – cover the bowl with plastic wrap and chill in the fridge for 45 minutes. Chilling the dough makes it easier to form uniform shapes for baking and results in a more rounded shape cookie. Cookies made from room temperature dough will typically be more flat after baking since the butter melts more quickly.

If you have it, use a tablespoon measuring spoon to scoop rounded dough balls onto an ungreased pan. If you have parchment paper, a parchment-lined baking sheet will also do the trick. A cookie scoop is another great way to make uniform sized cookies. This recipe makes roughly 36 cookies if each one has about 1.5 tablespoons of dough. Feel free to use a regular spoon for this step. The key is to have uniform sizes and a rounded ball shape.

Baked the cookies for 11 minutes. The cookies will still have a soft interior and should be lightly browned.

Using a spatula, transfer the cookies onto a wire rack. You’ll have crispy edges in about 3-5 minutes.

Notes

Macros per cookie:

• 25 g Carbs
• 9.5 g Fat
• 2.9 g Protein

Some Modifications you can Make

While these chocolate chip cookies are great as-is, there are several ways you can customize them to your liking. The most obvious change is adjusting your mix of cookie fillings.

Chocolate chips are tasty, but you may want to swap them out for another ingredient or change the ratio of fillings. These are some of my favorite modifications for this recipe:

• Swap the peanut butter cups or walnuts for another cup of chocolate chips or white chocolate chips.
• Go chocolate crazy and just use 1.5 cups of chocolate chips for the filling. Dark chocolate chips can also be thrown in the mix. A lot of people, especially chocolate chip cookie purists, swear by only having gooey chocolate in their chocolate chip cookies!
• Play around with the bake time to get the softness or crunchiness that you prefer. Less time in the oven leads to a softer cookie, but make sure you aren’t eating raw dough! Extra time baking may eliminate the chewy texture from the cookie, but it’s great for people who like crunchy cookies.
• Reduce the filling amount down to 1 cup total –> this way you get more cookie dough in each bite instead of chocolate.
• Use dark brown sugar instead of light brown sugar.
• Try using brown butter to add a nutty aroma and flavor to your cookies.
• Add a few pieces of kosher salt on the baked cookies to bring out more of the chocolate flavor.
• Experiment with different types of flours! The original recipe calls for all purpose flour, but you can also test cake flour or bread flour for different consistencies.

Separately, you should experiment with different chilling times. Generally, the longer the dough chills, the less the cookie dough spreads out. It can also have an impact on the texture of the cookie and the flavor profile. Try refrigerating for as long as a few hours as well as removing the chill step completely to see what works best for your preferred cookie.

In terms of storage, an airtight container is best to keep your cookies fresh for longer. You can pop them in the microwave for 5-10 seconds later on form a warm chocolate chip cookies dessert. Even though these are the ultimate chocolate chip cookies, there’s a small chance that the batch will last more than a few days!

These easy chocolate chip cookies are sure to be a hit wherever you take them. The only thing you’ll need to remember is to have a glass of milk nearby.

What are your favorite chocolate chip cookie recipe modifications? Do you think this is the perfect chocolate chip cookie recipe to grace the cover of the New York Times? Join the conversation in the comments section, below!

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