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Chocolate Chip Cookies · Classic

Classic Chocolate Chip Cookies

30

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for baking soda

    Instead of baking soda

    • Baking powder: 3 tsp baking powder for each 1 tsp baking soda. It rises, but bakes come out paler and puffier, cookies spread less, and the extra powder can taste a little bitter.

    More for baking soda

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for semisweet chocolate chips

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips

Step 1 of 9

Heat the oven to 375°F (190°C) with racks in the upper and lower thirds.
Line (how to line a pan) Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid
two sheet pans with parchment.

375°F

Step 2 of 9

In a medium bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the flour, baking soda and salt together so the soda is evenly spread through. Set it aside.

Step 3 of 9

In a large bowl,
beat the soft butter with both sugars (how to cream butter and sugar) Cream butter and sugar Beat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise. 1. Let the butter soften to about 65°F: it dents when pressed but isn't greasy.2. Beat the butter alone for 30 seconds.3. Add the sugar and beat on medium speed.4. Scrape the bowl once or twice.5. Keep going for 2 to 4 minutes. Done when: The mixture is lighter in color, fluffy and has grown a little in the bowl. Safety: Don't taste raw cookie dough or batter; raw eggs and raw flour can carry germs.How to cream butter and sugar: mistakes to avoid
on medium speed until it looks paler and fluffy, scraping the bowl once.

Step 4 of 9

Add the eggs one at a time, beating after each until blended, then
beat (how to beat) Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid
in the vanilla. It's fine if it looks a little
curdled (how to keep sauces from curdling) Keep sauces from curdling Stop milk, cream, sour cream or eggs from separating into grainy bits in a hot or acidic dish. 1. Take the pot off the boil before dairy goes in; keep it at a gentle heat after.2. Warm sour cream or yogurt first by stirring a little of the hot sauce into it.3. Use full-fat dairy, which holds up better than low-fat.4. Add acidic ingredients like lemon or wine before the dairy, or after it has cooled a bit. Done when: The sauce stays smooth and creamy. In batters, a slightly curdled look after the eggs is normal; the flour brings it back. How to keep dairy sauces from curdling: mistakes to avoid
.

Step 5 of 9

Add the flour mixture and mix on the lowest speed just until you can no longer see dry flour. Stop as soon as it comes together so the cookies stay tender.

Step 6 of 9

Stir in the chocolate chips with a spatula. Let the dough sit 10 minutes while the oven finishes heating so the flour can soak up some moisture.

Step 7 of 9

Scoop rounded 2-tablespoon balls onto the pans, about 2 inches apart (12 per pan).

Step 8 of 9

Bake until the edges are golden but the centers still look slightly underdone, swapping the pans top to bottom halfway through.

375°F

Step 9 of 9

Let the cookies firm up on the hot pan for 5 minutes, then move them to a rack. Repeat with the rest of the dough on cooled pans.

All done

Enjoy!

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Ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for baking soda

    Instead of baking soda

    • Baking powder: 3 tsp baking powder for each 1 tsp baking soda. It rises, but bakes come out paler and puffier, cookies spread less, and the extra powder can taste a little bitter.

    More for baking soda

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for semisweet chocolate chips

    Instead of chocolate and chocolate chips

    • Semisweet and bittersweet: The same amount, either way. Bittersweet is less sweet and more intense; semisweet is milder and sweeter.
    • Chopped bar chocolate for chips: The same weight (a 12 oz bag of chips is about 2 cups). Melty puddles and streaks instead of neat chips.
    • Chips for bar chocolate when melting: The same weight. Chips melt thicker and less smoothly, so ganache and glazes are a bit stiffer.

    All 4 swaps for chocolate and chocolate chips