Every time we go to a coffee shop or pastry store, my daughters ask me to buy chocolate chip cookies for them; so I finally decided to prepare near perfect chocolate chip cookies and share the recipe with y’all! When I made these cookies, I was really happy with the outcome. Delightfully chunky with tiny, heavenly bits of chocolate chips that melt in the mouth, these cookies tasted absolutely delicious.

My younger daughter actually helped me make these cookies by preparing the dough all by herself, while I was just standing next to her and clicking pictures. She adores baking, so she thoroughly enjoyed preparing the dough. All I had to do was put in the ingredients and give her instructions— and the delicious chocolate chip cookies were ready! Baking cookies is such a fun activity; I feel like it never fails to turn a frown upside down. Plus, it’s a super fun loving activity for kids! Oh, and did I mention that they’re deliciously sweet and absolutely mouth-watering? Well, what are you waiting for? Try this super easy recipe and make some fabulous chocolate chip cookies today!

Give these cookies a try this Christmas season and gift them to families, friends and to your loved ones!

Check out the recipes of other appetizers, salads, main courses, chutneys & pickles , quick meals and desserts on my blog!

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Chocolate Chip Cookies Recipe:

Melt the unsalted butter in the microwave for a few seconds and let it cool down to room temperature. Transfer the melted butter into a large bowl.

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Add brown and white sugars to the bowl with butter.

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Whisk them for 2-3 minutes till the sugar incorporates well into the butter.

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Add in the salt, baking soda and vanilla essence and mix them well. Now add in two beaten eggs to this mixture and whisk, until all the ingredients combine well. You can also add milk instead of eggs if you want to make eggless cookies.

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Sift some all purpose flour into the bowl through a sieve and combine it well to form a thick dough.

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Add in some chocolate chips and fold them over till they are evenly spread into the dough. You can also add any nuts of your choice. I didn’t add nuts as my daughters are not very huge fans of nuts and have immense love for regular, classic chocolate chip cookies.

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Store this chocolate chip dough in the refrigerator for about 20 minutes. This helps in achieving the perfect shape for the cookies as they spread evenly while they are getting baked. Preheat the oven at 375 degrees F for at least 10-15 minutes.

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Remove the dough out of the refrigerator. Take the dough and make 1 inch size balls. Place them about 2 inches apart from each other onto a cookie sheet or parchment paper. Depending on the size of the cookie you want, you can take the quantity of the dough. I wanted medium sized cookies so I took the dough as shown in the picture above. Try keeping all the cookies consistent in shape and size every time you bake, as the variations in size will vary the cooking time of each size. If you bake large and small cookies at the same time, some might get overcooked or burnt while some may remain undercooked. Therefore, try to bake cookies of the same size in each batch.

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Keep the cookie balls in the oven at 375 degrees F and bake them for 8-10 minutes or until the edges turn light brown in color. After 10 minutes, remove them from the oven and leave them on the sheet for 5 minutes to cool down. After 5 minutes, transfer them on to the cooling rack. The cookies will be still soft in the centre when they are hot, but will become crisp once they cool down. Once they come down to the room temperature, keep them in an air-tight container and store.

Well, my cookies didn’t last for more than two days. I prepared them for my daughters but my husband ended up eating them more than the girls! But it’s all good 😀 Do try out these mouth-watering, perfect chocolate chip cookies and let me know how they turn out! Enjoy!

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Chocolate Chip Cookies Recipe

Course

Desserts

Cuisine

American

Prep Time

20 minutes

Cook Time

10 minutes

Passive Time

20 minutes

Servings

cookies

Ingredients

1 cup unsalted butter softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
2 eggs beaten or 1/4th cup milk for eggless version
2 cups all purpose flour
2 1/2 cups chocolate chips

Course

Desserts

Cuisine

American

Prep Time

20 minutes

Cook Time

10 minutes

Passive Time

20 minutes

Servings

cookies

Ingredients

1 cup unsalted butter softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
2 eggs beaten or 1/4th cup milk for eggless version
2 cups all purpose flour
2 1/2 cups chocolate chips

Recipe Notes

Heat oven to 375 degreesF.
Combine the softened/melted butter and sugars in a large bowl and whisk. Whisk them for 2-3 minutes till the sugar incorporates well into the butter.
Add in the salt, baking soda and vanilla essence and mix them well.
Now add in two beaten eggs to this mixture and whisk, until all the ingredients combine well. You can also add milk instead of eggs if you want to make eggless cookies.
Sift some all purpose flour into the bowl through a sieve and combine it well to form a thick dough.
Add in some chocolate chips and fold them over till they are evenly spread into the dough.
Store this chocolate chip dough in the refrigerator for about 20 minutes.
After 20 minutes, remove the dough out of the refrigerator. Take the dough and make 1 inch size balls. Place them about 2 inches apart from each other onto a cookie sheet or parchment paper.
Keep the cookie balls in the oven at 375 degrees F and bake them for 8-10 minutes or until the edges turn light brown in color.
After 10 minutes, remove them from the oven and leave them on the sheet for 5 minutes to cool down.
After 5 minutes, transfer them on to the cooling rack. The cookies will be still soft in the centre when they are hot, but will become crisp once they cool down.
Once they come down to the room temperature, keep them in an air-tight container and store.

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