With simple ingredients and easy-to-follow instructions, you’ll have warm homemade chocolate chip cookies fresh from the oven in no time. Freeze the cookie dough for later use or bake all at once for a homemade treat. Try enhancing the flavor with sea salt, experiment with an oat flour version or celebrate with a cookie cake. You can’t go wrong with this classic recipe!
Combine flour, baking soda, and salt in a medium-sized bowl.
In a separate large bowl, beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy.
Beat in egg and add vanilla extract. Scrape down the sides of your bowl as needed.
Add the dry ingredients to the butter mixture, mixing until combined. Start your mixer on a low speed.
Add in chocolate chips.
Drop your dough in rounded tablespoons onto an ungreased cookie pan or baking sheet with parchment.
Bake in the oven for 11 to 13 minutes, or until the edges are golden brown.
When they’re done, take the pan out and let your cookies cool for 3 minutes on the pan, then move them to a cooling grid to cool completely.
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Notes
Use a cookie scoop to form the ball of dough and turn out perfectly even cookies
Do not chill the dough before baking
To freeze baked cookies, layer them in an airtight container or freezer bag with parchment paper or waxed paper in between the layers of cookies for 3 to 4 months. Check out our How to Freeze Cake and Other Baked Goods for more info!
To freeze cookie dough for later use, simply form the dough into balls and freeze, uncovered, until solid. Once frozen, place in a resealable plastic bag and keep in the freezer for 6 to 8 weeks (you can also keep them in the fridge for up to 2 days). No need to defrost these, they can go from freezer to oven for those late-night cookie cravings!
Substitutions
Flour Substitution Suggestions: use gluten-free flour or combine all-purpose flour with whole wheat flour to get the full 2 ¼ cups
Baking Soda Substitution: use ½ teaspoon baking powder, or just leave the baking soda out completely (your cookies may not rise as well).
Table Salt Substitution: use equal parts kosher salt or sea salt.
Unsalted Butter Substitution: use 2 sticks salted butter and omit the salt from the recipe. You can also use equal parts margarine or vegan butter instead.
Sugar Substitution: use either all granulated or all brown sugar, or you can substitute dark brown sugar for light. You can also make brown sugar by adding 2 to 3 teaspoons molasses to every cup of granulated sugar.
Egg Substitution: use ¼ cup applesauce or mashed banana.
Vanilla Substitution: use vanilla bean, vanilla paste or vanilla sugar. If you’re not opposed to a little booze, you can also sub in 1 teaspoon bourbon.
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