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Classic Chocolate Chip Cookie

Classic Chocolate Chip Cookie Recipe By: Cece Kirkwood. This post may contain affiliate links.

Jump to the recipe. | Jump to the tips.

This classic chocolate chip cookie is the perfect amount of crisp on the outside, with melt-in-your-mouth chocolate chips through the ooey-gooey center. Eat these warm with a glass of cold milk or a scoop of vanilla ice cream and the whole world will be saying that you make the best chocolate chip cookies.

A photo of Classic Chocolate Chip Cookie baked

This was the first cookie I ever learned how to bake and I have such fond memories of baking this cookie over and over again with my mom and some of my best friends growing up. I honestly do not think I have baked or eaten more of one thing than this cookie.

My mom always had her own twist on the classic chocolate chip cookie recipe that you may have found on the back of many a chocolate chip bag and since then, I’ve developed my own as well.

The Process 

Preheat the oven to 375 and measure out all of your ingredients. In a medium bowl, sift together the dry ingredients: flour, baking soda and salt. 

In a bowl fit to an electric mixer with the paddle, cream the shortening, both sugars and vanilla for 3-4 minutes, until fluffy. Patience is important here! Set a timer for the mixer and walk away. This is an important step in the cookie process to help achieve the perfect cookie fluff. 

Use a spatula to scrape down the the sides of the bowl and clear off the paddle before adding the eggs, one at a time, mixing in between each. 

Gradually add in your dry ingredients mixture, being sure to scrape down the bowl between each addition to ensure a well combined dough.

Finally, fold in all your chocolate chips. Option to refrigerate dough for 30min if you’d like a puffier cookie. See tips for more information

On a baking sheet lined with parchment paper or silicone mats, scoop heaping spoonfuls of cookie dough onto your sheet. Be sure to space them out evenly. Take extra chocolate chunks and press them into the tops of your cookie dough balls. 

Bake for 10-12 minutes or until the edges are a light golden brown. If you are baking two sheets of dough at once, flip them on their racks half-way through baking. Remove from the oven and allow them to set on the warm pans for 5 minutes.

Next, remove the cookies and immediately take a large cup or cookie cutter and swish around each cookie to make them into perfect circles. Don’t worry if you loose a little of the cookie edges. Just save those in a container and use them to top your ice cream for an extra special dessert! Cool completely on a rack.  Enjoy!

The Tips 

Why do you sift ingredients together? 

The main reason why you want to sift your dry ingredients is to ensure there are no lumps in the mixture. A lumpy mixture may mean that your ingredients are not aerated properly which would not allow for a properly weighed recipe. Baking soda and salt can also clump together and end up with a terribly bitter taste if bitten directly into. Not only that, but it may affect the overall rise of the cookies. 

Why is this recipe in grams? 

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

A chilled cookie dough will allow for a taller, fluffier cookie. By taking 30 mins to chill the dough will solidify the fat in the cookie and therefore take longer to melt and spread in the oven. So a more solid fat = a less cookie spread. 

How to store the chocolate chip cookies?

These cookies should be stored in an airtight container. I like to toss in a slice of sandwich bread. The cookies will absorb moisture from the bread and therefore stay fresher longer. If you’d like to bake these ahead of time, you can also cool the cookies completely and place them into a freezer bag. These cookies will last in the freezer for a few weeks. When you are ready to devour them, allow the cookies to defrost at room temperature for several hours before eating. 

Print

Classic Chocolate Chip Cookie

  • Author: Cece
  • Prep Time: 15 – 45 min
  • Cook Time: 12 min
  • Total Time: 30 – 60 min
  • Yield: 2 dozen cookies 1x
  • Category: Cookies

Ingredients

Scale
  • 320g of flour
  • 1 tsp baking soda
  • 3/4 tsp Morton’s Kosher salt
  • 1 stick Crisco Vegetable Shortening at room temperature
  • 150g granulated sugar
  • 165g packed brown sugar
  • 1 1/4 tsp vanilla 
  • 2 large eggs
  • 255g semi sweet chocolate morsels
  • 70g dark chocolate chunks (plus more for later…see recipe)

Instructions

  • Preheat oven to 375
  • In a medium bowl, sift together the dry ingredients: flour, baking soda and salt
  • In a bowl fit to an electric mixer with the paddle, cream the shortening, both sugars and vanilla for 3-4 minutes, until fluffy
  • Use a spatula to scrape down the the sides of the bowl and clear off the paddle
  • Add eggs, one at a time, mixing in between
  • Gradually add in your dry ingredients mixture, being sure to scrape down the bowl between each addition to ensure a well combined dough
  • Fold in all your chocolate
  • (option to refrigerate dough for 30min if you’d like a puffier cookie. See notes)
  • On a baking sheet lined with parchment paper, scoop heaping spoonfuls of cookie dough onto your sheet. Be sure to space them out.
  • Take extra chocolate chunks and press them into the tops of your cookie dough balls
  • Bake for 10-12 minutes or until the edges are a light golden brown. If you are baking two sheets of dough at once, be sure to flip them on their racks half-way through baking!
  • Remove from the oven and allow them to set on the warms pans for 5 minutes
  • Remove and cool completely on a rack
  • Enjoy!

Keywords: Classic Chocolate Chip Cookie

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