Why did my chocolate chip cookies turn out flat?

Flat cookies typically result from butter that's too warm or insufficient flour. Make sure to chill your dough for at least 30 minutes before baking and measure flour using the spoon-and-level method.

Can I make chocolate chip cookies without brown sugar?

Yes, though brown sugar provides moisture and caramel notes. Substitute with white sugar plus 1-2 tablespoons of molasses, or use all white sugar acknowledging the texture will be slightly crispier.

How can I make my chocolate chip cookies chewier?

For chewier cookies, use more brown sugar than white sugar, add an extra egg yolk, slightly underbake by 1-2 minutes, and use melted butter instead of softened.

Why do chocolate chip cookies get hard after cooling?

Cookies harden primarily due to sugar crystallization and moisture loss. To prevent this, slightly underbake them, store with a bread slice in the container, and ensure they're completely protected from air.

Can I use salted butter instead of unsalted?

Yes, but reduce or eliminate the added salt in the recipe. Unsalted butter gives you precise control over sodium content and typically contains fewer additives.

How do I know when chocolate chip cookies are done baking?

Perfect cookies have golden brown edges with slightly underdone centers. They'll appear soft when removed from the oven but firm up while cooling. If they're completely firm while baking, they're likely overbaked.

Chocolate Chip Cookies Why These Delicious Treats Never Fail

Description

These classic chocolate chip cookies feature the perfect balance of crispy edges and chewy centers. With rich buttery flavor, notes of vanilla, and pockets of melted chocolate in every bite, this foolproof recipe delivers consistently delicious results that never fail to impress. Whether you’re a novice baker or seasoned pro, these timeless treats are guaranteed to satisfy your sweet tooth.

Ingredients

Scale

Dry Ingredients

2¼ cups all-purpose flour (270g)
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature (226g)
¾ cup granulated sugar (150g)
¾ cup packed brown sugar (165g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Mix-ins

2 cups semi-sweet chocolate chips (340g)
1 cup chopped walnuts or pecans, optional (125g)

Instructions

Prepare Equipment: Position oven rack in center position. Preheat to 375°F (190°C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugars: In a large bowl using an electric mixer, beat softened butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Pour in vanilla extract and beat until fully incorporated.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Add Mix-ins: Gently fold in chocolate chips and nuts (if using) with a spatula until evenly distributed. Optional: Reserve ¼ cup of chips to press into cookie tops before baking.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes.
Portion and Bake: Using a cookie scoop or tablespoon, portion dough into 1½-inch balls and place on prepared baking sheets, spacing 2 inches apart. If reserved, press extra chocolate chips into tops.
Bake: Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool: Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Room Temperature: Store in airtight container with a slice of bread for moisture for up to 5 days.
Ingredient Temperature: Room temperature butter and eggs incorporate much better than cold ingredients.
Proper Measuring: Use the spoon-and-level method for flour to avoid dense cookies.
Bakery-Style: Make cookies 2-3× larger and bake 14-16 minutes.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10-12 minutes
Category: Dessert, Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 165 calories
Sugar: 14g
Sodium: 110mg
Fat: 8.5g
Saturated Fat: 5.1g
Unsaturated Fat: 3.2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.8g
Protein: 1.7g
Cholesterol: 24mg

Keywords: chocolate chip cookies, homemade cookies, classic cookies, chewy cookies, easy baking