The best delicious Baker’s Chocolate Chip Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Baker’s Chocolate Chip Cookies recipe today!
Hello my friends! Are you looking for a classic chocolate chip cookies recipe that bakers use that is easy and quick and yields delicious results every time? Look no further than this Baker’s chocolate chip cookies recipe! These chocolate chip cookies are made with real semi-sweet chocolate chips, they have soft chewy centers and crispy edges that are sure to please everyone.
As you all know, I love sharing classic recipes that I use in my bakery, this is one of them. My simple fail-proof steps will guide you through making the best cookies every time, you’ll have options to customize this cookie recipe any way you want. Follow our recipe for the ultimate Baker’s chocolate chip cookies that are perfect for any occasion whether, for simple snacking or a party, these cookies are sure to impress your family and friends.
What Makes This Baker’s Chocolate Chip Cookies Recipe Better?
Here is why my Baker’s chocolate chip cookies recipe is better:
- Made with real semi-sweet chocolate chips for a rich and authentic chocolate cookie flavor.
- Versatile recipe with the option to customize with chopped nuts which will give your cookies a satisfying crunch and extra flavor.
- These cookies have soft, chewy centers with crispy edges that provide the perfect texture.
- This homemade chocolate chip cookie recipe uses really simple ingredients that are easy to find anywhere.
- Super quick and easy to make, just 30 minutes, and with only a few steps.
- Can be customized to suit your preferences with different types of chocolate chips, dark, unsweetened, or white chocolate chips.
- Great for any occasion, from a sweet snack to a party-pleasing dessert.
Primary Ingredients And Replacement Choices
All-purpose flour: I use AP Flour to make my baker’s chocolate cookies but you can substitute with whole wheat flour as a healthier alternative, keep in mind it may make the cookies denser. You can also make these cookies gluten-free by swapping the wheat flour with an all-purpose gluten-free flour blend that you can find at your local grocery store.
Butter or margarine: This homemade recipe calls for either butter or margarine to be used. Coconut oil or vegetable shortening can also be used as a dairy-free option, but it may change the flavor and texture of the cookies.
Brown sugar: I used a combination of brown sugar and granulated white sugar for this recipe. You can just brown sugar or opt to use just white sugar, either one will yield delicious cookies but the texture, flavor, and color will be impacted.
Semi-sweet chocolate chips: This classic recipe uses semi-sweet chocolate chips. You can substitute it with milk chocolate or dark chocolate chips instead. Chopped chocolate bars can also be used for a more premium and varied chocolate flavor.
Chopped nuts (optional): Although optional, adding chopped nuts will add flavor, crunch, and texture to these chocolate chip cookies, I recommend chopped almonds, pecans, or walnuts.
Tips & Tricks For Baker’s Chocolate Chip Cookies
- Use high-quality ingredients for the best flavor and texture. This includes real semi-sweet chocolate chips, fresh butter, and good-quality vanilla extract.
- Make sure to measure your ingredients accurately, especially the flour. Too much flour can result in dry and crumbly cookies.
- Soften the butter at room temperature, this will result in textured cookies. It also ensures that it will cream properly with the sugar and eggs, resulting in a consistent batter.
- Don’t overmix the cookie dough. Mix the batter until the ingredients are just combined to avoid overdeveloping the gluten and making the cookies tough.
- For even cookie sizes, use a cookie scoop or spoon to ensure they are all the same.
- Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack. This will allow them to firm up and avoid breaking apart.
- Keep your chocolate chip cookies stored in an airtight container at room temperature for up to one week, or freeze them for up to three months.
Ingredients For Baker’s Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened butter or margarine
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup coarsely chopped nuts (optional)
- 1 package (12 oz) semi-sweet chocolate chips
How To Make Baker’s Chocolate Chip Cookies?
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix together the flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter or margarine, brown sugar, granulated sugar, vanilla, and eggs until light and fluffy.
- Gradually blend in the flour mixture to the wet mixture.
- Stir in the coarsely chopped nuts (if using) and the chocolate chips.
- Drop teaspoonfuls of the dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.
- Bake for about 10 minutes, or until the cookies turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
My golden rule in baking chocolate chip cookies is to not overbake them. Cookies should be removed from the oven when they are golden brown around the edges and set in the middle, but still slightly soft. Overbaking chocolate chip cookies will cause them to become dry and hard while underbaking them will result in cookies that are too soft or doughy. It’s important to note that the amount of time it takes to bake cookies can vary depending on a few factors such as oven temperature and cookie size. I recommend setting a timer and checking on the cookies a few minutes before the recommended baking time is up, so you can ensure they are baked to perfection.
The texture of cookies can be either soft or crunchy, this is influenced by different factors such as the ratio of ingredients, mixing method, and baking time and temperature. Soft and chewy cookies often have a higher ratio of brown sugar and may use baking soda as a leavening agent, while crunchy cookies may have a lower ratio of brown sugar and a higher ratio of granulated sugar, and are baked for slightly longer at a lower temperature.
The cause of poor quality chocolate chip cookies can vary from several factors, including using too much flour resulting in dry cookie dough, poor quality chocolate chips which might not be bake stable causing them to burn during baking, or overmixing the dough which activated the gluten causing it to be tough, dry, or dense. Cookies can also become flat, burnt, or unevenly baked, which may be caused by using too little flour, too much butter, or sugar. Uneven baking can also be caused by using a baking sheet that is too thin or not sturdy enough, or by placing the cookies too close together.
Baker’s Chocolate Chip Cookies Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks softened butter or margarine
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup coarsely chopped nuts optional
- 1 package 12 oz semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix together the flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter or margarine, brown sugar, granulated sugar, vanilla, and eggs until light and fluffy.
- Gradually blend in the flour mixture to the wet mixture.
- Stir in the coarsely chopped nuts (if using) and the chocolate chips.
- Drop teaspoonfuls of the dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.
- Bake for about 10 minutes, or until the cookies turn golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to use real semi-sweet chocolate chips for the best flavor and texture. Artificial chocolate chips may not taste the same as real chocolate, they also bake differently.
- To prevent your cookies from coming out flat or spreading too much in the oven, make sure your butter or margarine is at room temperature before you begin using it. If the butter is too cold, it won’t cream properly with the sugar and eggs, which can cause the cookies to spread too much while baking.
- When baking the cookies, be sure to rotate the baking sheet halfway through baking to ensure even browning and prevent any hot spots in the oven from burning the cookies.
- If you want to make the cookies ahead of time, you can freeze the dough in individual cookie-sized balls and bake them as needed.
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