Loading component... Loading component... Loading component... Loading component... Please enable all cookies to use this feature. Bake Up Something Special Ingredients : 10 Ingredients : 10 Chocolate chip cookies are classic treats you reach for year-round—and these homemade chocolate chip cookies are our top-searched recipe! Made and enjoyed by thousands of people over the years. This recipe was introduced on a 1939 Betty Crocker™ radio program. It later appeared in the first 1950 printing of the Betty Crocker Picture Cookbook. Betty has fine-tuned this chocolate chip cookies recipe to perfection. Back in the ‘50s, the recipe called for shortening, as it was less expensive than butter and could be stored longer. The recipe was switched to margarine (when margarine was the most popular option). Since then, we’ve learned that there is no substitute for real butter for the best flavor—period. These cookies have been optimized for over 75 years into the best cookies you can sink your teeth into, and we think you’ll agree. Recipe Ingredients We’ve spent countless hours testing and used hundreds of bags of chocolate chips over the years to make this recipe. The main ingredients for chocolate chip cookies are simple. Flour: Gold Medal™ All Purpose Flour is the go-to choice for the right balance of chewiness to tenderness. It’s the most used type of flour in baking and cooking. Sugar: We call for both granulated sugar and brown sugar. Granulated sugar brings sweetness and tenderness to the cookies, while brown sugar adds to the rich, buttery flavor as well as contributing to the chewiness. Egg: Over the years we’ve gone up and down on eggs. They contribute to the height of the cookies as well as the texture. We landed on one egg to create the best cookie shape and texture. Chocolate Chips: We’re partial to semisweet chocolate chips for their iconic, decadent taste. Butter: We use salted butter since it is more readily available and stays fresh longer. This recipe calls for softened butter. To soften, leave on your counter until your finger makes an imprint. Baking Soda: Gives the cookies lift. Vanilla: Brings the flavors together. Optional Nuts: For a layer of flavor and crunch. Our favorites are walnuts or pecans. Cookware You’ll Need Cookie Sheet: Through over 75 years of baking cookies, we've found that the best cookie sheet has a classic shiny finish, which reflects heat more evenly, resulting in cookies that bake uniformly. It's helpful to have at least two cookie sheets, so one can be in the oven while you're scooping the next batch. Cookie Scoop: A cookie scoop helps create more uniform cookies. We suggest using one that is about 1 3/4-inches in diameter (#40 size). Other Cookware You’ll Need: Mixing bowl, dry measuring cups, measuring spoons, electric mixer or stand mixer, cooling rack. How to Make Chocolate Chip Cookies Here’s how to make chocolate chip cookies you’ll be proud to serve. Place your rack in the center of the oven; this is the best place to bake cookies because the heat circulates most evenly throughout the oven. 2. Mix Wet Ingredients To get the best softened butter, leave it on the counter until your finger leaves an imprint. Once softened (not melted), beat the butter and sugars into a light, fluffy mixture. It’s better to have your butter on the cooler side than overly softened, so the cookies don’t spread too much. Then, beat in the egg and vanilla until completely blended. 3. Stir in Dry Ingredients Stir in flour, baking soda, and salt until they just disappear into the dough. Finally, add the chocolate chips (and optional nuts) last to prevent overmixing, which can lead to tough cookies. 4. Scoop and Bake Using a cookie scoop or measuring tablespoon, portion the dough into balls about 1 3/4 inches in diameter. Bake one cookie sheet at a time. Because oven temperatures can vary, check the cookies after 10 minutes. They should be golden brown around the edges, with centers that are still soft. If needed, continue baking for a couple of minutes. 5. Cool and Eat Cool cookies on the cookie sheet for three minutes, then move them to a cooling rack. This allows them to set up a bit before removing, resulting in perfect chewy centers and crispy edges. Possible Variations With a quick change or two (we love hearing your suggestions), you can create chewy chocolate chip cookies with a new flavor or texture. Swap Flour: For a nutty flavor, substitute 3/4 cup whole wheat flour for 3/4 cup of all-purpose flour. Or for an extra-chewy cookie, swap 1 cup bread flour for 1 cup all-purpose flour. Change Chips: Use dark chocolate, milk chocolate, butterscotch, or even white chips instead of the semisweet chips. Or use a combination. Like your cookies without chips? Try our chipless recipe . Nuts: Chopped roasted peanuts, hazelnuts, or macadamia nuts are decadent choices. If you love macadamia nuts, try this white chocolate and macadamia nut cookie recipe next. Serving Chocolate Chip Cookies Chocolate chip cookies might just be the answer to a lot of burning questions, like “what can I put in my kid’s lunch box?” “What can I bring to the new neighbors to welcome them to the neighborhood?” Or “What can I gift to the mail carrier?” And chocolate chip cookies are even better when paired with other treats. Ice-Cream Sandwiches: Drop a scoop of ice cream between two chocolate chip cookies and then roll the sides of the cookie sandwich in your favorite sprinkles or finely chopped nuts. Chocolate Chip Cookie Ice Cream: Crumble baked chocolate chip cookies into vanilla or chocolate ice cream. Cookie Parfaits: Layer chocolate or vanilla pudding with coarsely crumbled cookies and whipped cream. Top with a maraschino cherry. Layered Cookie Pie: Layer softened ice cream with cookies in a chocolate crust. Freeze until firm. Let stand 10 minutes before serving. Drizzle pieces with hot fudge or caramel. Use these tips to keep your cookies tasting just as good as the day you made them: Room Temperature Store cooled cookies in a tightly-covered food storage container or resealable food storage bag at room temperature for up to 4 days. Baked Cookies: Store in a covered food storage container or a resealable freezer food storage bag up to 2 months. Unbaked Cookies: Store unportioned dough in a resealable freezer food storage bag. Or you can pre-portion them by scooping cookies out onto a parchment paper-lined cookie sheet and freeze uncovered for 1 to 2 hours. Once hard, transfer the cookie dough to a resealable freezer food storage bag. Thawing and Baking Unportioned Frozen Dough: Thaw in refrigerator overnight before forming individual cookies and baking. Pre-measured Frozen Dough: Place premeasured dough pieces on cookie sheet. Let stand at room temperature until thawed, about 30 minutes, then bake. Microwave Warming Room Temperature Cookies: Place a cookie on a microwavable plate. Microwave on Low (30%) 15 seconds or until warm Frozen Cookies: Place a frozen cookie on a microwavable plate. Let stand at room temperature (10 minutes or until thawed). Heat as directed for room temperature cookies. Why Betty Users Love This Recipe “These cookies were fantastic!,” says Havi-mom. “I used 1 cup of semi-sweet morsels and 1 cup of dark chocolate morsels. This will be my ‘go-to’ chocolate chip cookie recipe!!” With over 1800 reviews, this easy chocolate chip cookies recipe is our most popular recipe. Fans say the recipe consistently produces delicious results and is always a hit. The dough bakes up into cookies that are crispy on the outside and chewy on the inside. Many reviewers mention the delicious flavor and texture of these cookies, saying they are "absolutely yummy" and "the best chocolate chip cookies ever." Some users have been making this recipe for decades because of its reliability and timeless appeal, passing the recipe down to younger generations. Now that’s a cookie recipe to hang onto! Frequently Asked Questions Why are my chocolate chip cookies flat? Too Little Flour: Measuring accurately is a key. Not using enough flour in your cookie dough can result in flat cookies. Stir up the flour and then spoon it into your measuring cup. Level it off the top using the flat-edge of a knife. Melted Butter: If the butter is melted, even a little, it can make your cookies flatter. Use only butter that’s been softened enough that it will leave an imprint when you press your finger tip lightly into it. Soften butter on the counter or unwrap it and place on a microwavable plate. Microwave uncovered on Very-Low (20%) for up to 1 minute. Check it every 5 seconds, turning the stick over if one side is softening faster than the others. Hot Cookie Sheet: Cool the cookie sheet completely before reusing it. A warm cookie sheet can cause the cookie dough to start spreading too quickly. Why is my dough too stiff and won’t spread in the oven? Too Much Flour: We found that if you stir up the flour and spoon it into the measuring cup (verses dipping the measuring cup into the flour) and leveling it off with the straight edge of a knife, you’ll have successful results. Wrong Size Egg: We test with large eggs because that’s what most people buy. If you use a smaller egg, there won’t be enough liquid to properly hydrate the flour and other ingredients. To fix stiff cookie dough, add a teaspoon of water or milk at a time, until the dough becomes pliable. How do I keep chocolate chip cookies soft? The best way to keep your cookies soft is to store them in an airtight food-storage bag at room temperature. Homemade chocolate chip cookies will last for a few days when stored properly on the counter. Can I make chocolate chip cookies without brown sugar? Using just granulated sugar won’t produce the same results for texture or flavor. The cookies will be crisper and taste more like a sugar cookie with chocolate chips. You can use whatever type of brown sugar you have on hand—either light or dark brown sugar. You can make your own brown sugar by mixing 1 cup granulated sugar with 2 tablespoons molasses. This will yield 1 cup brown sugar. Homemade Chocolate Chip Cookies

Prep time : 15 min Total time : 1 hr 25 min Ingredients : 10 Calories per serving : 160 Please enable all cookies to use this feature. 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 2 1/4 cups Gold Medal™ All Purpose Flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semisweet chocolate chips 1 cup coarsely chopped nuts, if desired Step 1 Heat oven to 375°F. Heat oven to 375°F. Step 2 In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until fluffy and thoroughly mixed, scraping down the side of the bowl occasionally. Or, mix with a spoon for about 1 minute. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until fluffy and thoroughly mixed, scraping down the side of the bowl occasionally. Or, mix with a spoon for about 1 minute. Step 3 Add egg and vanilla. Beat until smooth and thoroughly blended. Stir in flour, baking soda, and salt just until blended (dough will be stiff). Add egg and vanilla. Beat until smooth and thoroughly blended. Stir in flour, baking soda, and salt just until blended (dough will be stiff). Step 4 Stir in chocolate chips and nuts. Stir in chocolate chips and nuts. Step 5 Scoop dough into rounded measuring tablespoonfuls (#40 cookie scoop) and drop at least 2 inches apart onto ungreased or parchment paper-lined cookie sheets. Scoop dough into rounded measuring tablespoonfuls (#40 cookie scoop) and drop at least 2 inches apart onto ungreased or parchment paper-lined cookie sheets. Step 6 Bake 11 to 13 minutes or until the edges are golden brown (centers will be soft). Cool 3 minutes on the cookie sheet; remove the cookies from the cookie sheet to a cooling rack. Bake 11 to 13 minutes or until the edges are golden brown (centers will be soft). Cool 3 minutes on the cookie sheet; remove the cookies from the cookie sheet to a cooling rack. Step 7 Cool completely, about 30 minutes. Store covered in an airtight container. Cool completely, about 30 minutes. Store covered in an airtight container. Homemade chocolate chip cookies turn out best when baked one sheet at a time on the middle oven rack. Homemade chocolate chip cookies turn out best when baked one sheet at a time on the middle oven rack. Line cookie sheets with parchment paper for easy cleanup. Make sure to leave 2 inches of space around the dropped dough so that the cookies won’t bump into each other as they spread. Line cookie sheets with parchment paper for easy cleanup. Make sure to leave 2 inches of space around the dropped dough so that the cookies won’t bump into each other as they spread. For crispier cookies, reduce the flour from 2 1/4 cups to 2 cups. For crispier cookies, reduce the flour from 2 1/4 cups to 2 cups. Nutrition Facts Total Carbohydrate 21g Other Carbohydrate 1 , Low-Fat Milk 0 , Very Lean Meat 0 , Medium-Fat Meat 0 , High-Fat Meat 0 , Vegetables 0c , Grains 0oz-eq , Meat & Beans 0oz-eq , Fats & Oils 1tsp Carbohydrate Choice Carbohydrate Choice : 1 & ½ Suggested Categories Category 30-Minute Desserts Got 30 minutes? That’s all you need to make something sweet. Forget fussing for hours; these recipes deliver delicious results just in time. Save 30-Minute Desserts Category Angel Food Cake Recipes Light and fluffy angel food cakes are delicious at anytime of the year. Whether topped with fresh berries or frosted to perfection, these angel food cakes make a great dessert that everyone will love. Save Angel Food Cake Recipes Category Apple Bar Recipes Save Apple Bar Recipes Category Apple Cake Recipes Warm, moist and fresh out of the oven, homemade apple cake is easy to make and impossible to pass up. Drizzle with caramel sauce or top with browned butter frosting for an undeniably decadent apple dessert. Save Apple Cake Recipes Suggested Recipes Inside-Out Chocolate Chip Cookies 4.3 out of 5 stars, average rating value out of 83 reviews. ( 83 ) Save Inside-Out Chocolate Chip Cookies Chocolate Chip Christmas Cookies 4.5 out of 5 stars, average rating value out of 4 reviews. ( 4 ) Save Chocolate Chip Christmas Cookies Small-Batch Double Chocolate Chip Cookies 4.1 out of 5 stars, average rating value out of 99 reviews. ( 99 ) Save Small-Batch Double Chocolate Chip Cookies Whole Wheat Chocolate Chip Cookies 4.2 out of 5 stars, average rating value out of 195 reviews. ( 195 ) Save Whole Wheat Chocolate Chip Cookies Café Coffee Cookies 4.5 out of 5 stars, average rating value out of 39 reviews. ( 39 ) Save Café Coffee Cookies Peanut Butter Chocolate Chip Cookies 3.9 out of 5 stars, average rating value out of 28 reviews. ( 28 ) Save Peanut Butter Chocolate Chip Cookies Let's be Social Like us on Facebook Follow us on Instagram Follow us on TikTok Follow us on Pinterest Follow us on Youtube