Gooey Chocolate Chip Cookies
Is there anything more comforting than a warm, freshly baked chocolate chip cookie? Whether you love them chewy, crispy, or somewhere in between, mastering the art of the perfect cookie starts with understanding the basics of mixing dough.
In this post, we’ll walk you through a foolproof chocolate chip cookie recipe. Plus, we’ll explore fun variations, storage tips, and even a way to freeze cookie dough for a quick treat anytime.
Storage & Freezing Instructions
Storing Baked Cookies:
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, place a slice of bread in the container—the cookies will absorb the moisture from the bread and stay fresher longer!
Freezing Baked Cookies:
Let cookies cool completely before freezing.
Stack cookies with a piece of parchment paper between layers to prevent sticking.
Store in a freezer-safe container for up to 3 months.
To enjoy, let cookies thaw at room temperature for 15-20 minutes or warm in the oven at 300°F (150°C) for 5 minutes.
Freezing Cookie Dough:
Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper.
Freeze for 1-2 hours until solid, then transfer the dough balls to a zip-top freezer bag or airtight container.
Label with the date and freeze for up to 3 months.
To bake from frozen:
Place frozen dough balls on a baking sheet and bake at 350°F (175°C) for 12-14 minutes (no need to thaw!).
Chocolate Chip Cookie Recipe
Yield: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes (optional, but recommended)
Bake Time: 10-12 minutes
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer for 2-3 minutes, until light and fluffy.
Add the eggs and the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula.
For best results, cover and chill the dough for at least 30 minutes. This helps create thicker, chewier cookies.
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes until the edges are golden but the centers still look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 5 days!
Kitchen Sink Cookie Variation
Want to take these cookies to the next level? Turn them into Kitchen Sink Cookies by adding a mix of fun flavors and textures! Here's how:
Swap or add up to 2 cups total of mix-ins to customize your cookies!
Salty & Crunchy: Crushed pretzels, potato chips, or salted peanuts.
Nutty: Chopped pecans, walnuts, or almonds.
Fruity: Dried cranberries, raisins, or shredded coconut.
Sweet & Extra Chocolatey: White chocolate chips, peanut butter chips, toffee bits, or caramel pieces.
Pro Tip: If adding multiple mix-ins, slightly reduce the amount of chocolate chips to balance the dough.
Bake as directed and enjoy your ultimate Kitchen Sink Cookies!
Happy baking!
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