These Chocolate Chip Cookies are such a great classic! They are a soft and chewy cookie filled with chocolatey goodness in every bite and they are quick to make. I dare you to try and eat only one they are that delicious.
I love a good Chocolate Chip Cookie. They are so simple but yet so tasty. Nothing is better paired with a warm chocolate chip cookie than some smooth vanilla ice cream slowly melting on top. My favorite!
When I think of Chocolate Chip Cookies I definitely think back to my childhood. Baking cookies with my mom and enjoying a glass of milk while eating a fresh-baked cookie still warm from coming out of the oven. Good times.
Going from a little kid baking cookies with mom to a middle schooler at the height of puberty, things definitely got interesting. I was trying a new Chocolate Chip Cookies recipe when my sister came home and snuck a bite of cookie dough while I wasn’t looking. When I caught her I was SO mad at her for no apparent reason and I yelled at her for stealing MY cookie dough.
She didn’t ask, I hadn’t tried them yet, blah blah blah, just hormones coming outta nowhere. I burst into tears and ran to my room. When I finally got my shit together, we shared some cookies together and laughed at the moment. Now she brings this up anytime I sneak some cookie dough while I’m baking cookies at her house.
Kitchen Tools Needed
I love how simple it is to make Chocolate Chip Cookies. It really doesn’t take much to make them. Here’s what you’ll need:
- Large mixing bowl
- Baking tray
- Silicone mat (optional)
- Large cookie scoop
- Cooling wire rack
Ingredients Used to Make Chocolate Chip Cookies
To make these mouthwatering Chocolate Chip Cookies, here are the ingredients you’ll need:
- Granulated sugar
- Brown sugar
- Vegetable shortening
- Butter
- Egg
- Vanilla
- Maple syrup
- Salt
- Baking soda
- Flour
- Semi-sweet chocolate chips
How To Make Chocolate Chip Cookies
- Start by preheating your oven to 350F and grease or line a baking tray with parchment paper. I used a silicone mat for the first time and loved it! I plan on using it for cookies in the future to save on parchment paper.
- Next, add the sugars, butter, and shortening to the bowl of a stand mixer fitted with the paddle attachment and cream together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla, and maple syrup and mix until just combined. In a small bowl, add the dry ingredients and mix with a whisk or fork to incorporate the salt and baking soda into the flour.
- With the mixer on low speed, slowly add the dry ingredients and then beat on medium speed until the dry ingredients are just mixed in. Careful not to overmix.
- With a rubber spatula or wooden spoon, mix the chocolate chip cookies into the dough. My favorite part is NO CHILLING time! Using a large cookie scoop, scoop the cookie dough onto the baking tray, leaving some room between each cookie for the dough to spread.
- Bake for 10-12 minutes for large cookies. If you want smaller cookies, reduce the baking time by a minute or two. When they come out of the oven they might not look done, but they really are. If you wait till the top is browned, they will end up more crunchy. I go for a nice light brown on the bottom to achieve maximum softness. Transfer the cookies to a cooling rack to finish cooling before storing them in an airtight container.
How To Store Chocolate Chip Cookies
These homemade cookies can be left at room temperature for 1-2 weeks in an airtight container or plastic bag. They are best eaten the first week because they will start to dry out and become stale. Homemade cookies can be stored in the freezer in an airtight container for 6-8 months.
More Cookie Recipes To Try!
Chocolate Chip Cookies
Ingredients
- ⅓ cup granulated sugar
- ¾ cup brown sugar
- ½ cup butter
- ½ cup vegetable shortening
- 1 egg
- 1 tsp vanilla
- ¼ cup maple syrup
- ½ tsp salt
- 1 tsp baking soda
- 2¼ cups flour
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F and grease or line a baking tray with parchment paper or a silicone mat. In the bowl of a stand mixer fitted with the paddle attachment cream together the sugars, butter, and shortening until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla, and maple syrup until just mixed.
- In a small bowl, add the dry ingredients, and with a whisk or fork mix the salt and baking soda into the flour. With the mixer at low speed, slowly add the dry ingredients. Increase speed and mix until dry ingredients are just combined.
- Using a rubber spatula or wooden spoon mix the chocolate chips into the cookie dough. With a large cookie scoop, scoop dough onto the baking tray leaving some space between each dough ball.
- Bake for 10-12 minutes or until the bottoms of cookies are a light brown. Transfer to a cooling rack to finish cooling before storing in an airtight container.