EVERYDAY COMFORT · CLEAR STEPS

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 24 min
Total time: 84 min
Yield: 16 servings
Ingredients: ½ cup unsalted butter, softened; ½ cup packed light brown sugar; ¼ cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 1½ cups all purpose flour. Spoon and level without packing; use 190 g for this formula.; ¾ tsp baking soda; ½ tsp fine salt; 1 cup semisweet chocolate chips. Chip shape affects cup weight; weighing is more consistent.

A small batch of classic chocolate chip cookies with softened butter and two sugars. Chill portioned dough while the oven heats, and bake one tray at a time.

TOTAL TIMEAbout 84 minutes

SERVES16 servings

YOU'LL NEEDHand mixer and two large light colored sheet pans

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Golden chocolate chip cookies with a broken cookie showing the baked center — Chocolate Chip Cookies, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 15 minutes. Cooking: about 24 minutes. Rest: at least 45 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat, milk and egg. Chocolate chips may contain soy; check all labels.

LET'S MAKE SOMETHING GOOD

One step at a time.

Mix the butter and sugars
Beat softened butter with both sugars for about 2 minutes. Scrape the bowl, then mix in egg and vanilla until even.
WHAT TO LOOK FOR
If the butter is liquid, let it firm before starting. This method is for softened butter.
Finish the dough
Whisk flour, baking soda and salt separately. Mix into the butter mixture on low speed only until no dry patches remain. Fold in chocolate chips.
WHAT TO LOOK FOR
Scrape underneath the dough for unmixed flour. Raw flour and egg make this dough unsuitable for tasting.
Portion and chill
Line two large sheet pans with parchment. Divide into 16 balls, about 49 g each, eight per tray with at least 3 inches (7.5 cm) between centers. Chill for at least 30 minutes. Heat oven to 350°F (175°C).
WHAT TO LOOK FOR
Leave room for spreading. If a tray cannot fit eight well spaced portions, use extra batches and allow more time.
Bake one tray at a time
Bake the first cold tray on the middle rack for about 10 to 12 minutes. Keep the second tray refrigerated, then bake it separately. Look for golden edges and centers that are set without a wet dough patch.
WHAT TO LOOK FOR
The 24 minute baking allowance covers two batches. A dark sheet pan may brown the bases before the centers set.
Let the cookies firm
Leave each batch on its tray for about 5 minutes, then lift onto a rack and cool for another 10 minutes before serving.
WHAT TO LOOK FOR
Yield is sixteen individual cookies. The 84 minute total includes chilling, two batches and final cooling.

A LITTLE HELP ALONG THE WAY

Small details that matter.

Weigh portions for an even batch.

Sixteen similar dough balls finish more evenly than a mixture of tiny and oversized scoops. Do not flatten them unless a separate test supports that change.

Keep hot trays out of the dough step.

Putting cold dough on a hot sheet can start melting butter before it reaches the oven. Use a cool lined tray for each batch.

Serve with a small scoop.

No Churn Chocolate Ice Cream pairs with cooled cookies. Keep the cookies separate from frozen dessert until serving so their edges do not soften during storage.