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–+ servings
chocolate chip cookies
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Classic & Easy Chocolate Chip Cookies

5 from 3 votes
Prep Time :10 minutes
Cook Time :8 minutes
Cookie Dough Chill Time :30 minutes
Total Time :48 minutes
Serves: 21
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Ingredients

  • 1 cup all purpose flour spooned & leveled
  • 1/4 cup + 3 tbsp bread flour spooned & leveled
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp of salt
  • 1/2 cup unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2/3 cup chocolate chips
  • 4 oz of dark chocolate bar cut in bitesize chunks, more for topping
  • 2 tsp molasses
  • flaky salt to top
US Customary - Metric

Instructions

  • In a large mixing bowl, add the granulated sugar, light brown sugar, butter, and molasses and beat with a hand mixer for about 2 minutes. Then, add the vanilla and egg. Then, beat until well combined.
  • Next, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt and stir until combined. Then, add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.
  • Fold in your chocolate.
  • Next, transfer the cookie dough to a fridge and let chill for at least 30 minutes (up to 48 hours) to allow the flour to hydrate and obtain those vanilla flavors (Pro tip: At a minimum, we recommend you allow your cookie dough to chill in the refrigerator at least 30 minutes to reduce spreading).
  • Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
  • Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.
  • Bake the cookies at 350 degrees for 8-10 minutes or until the edges of the cookies are set and the center is soft and slightly puffed. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10 minutes on the baking sheet and, then, transfer to a cookie rack to finish cooling.
  • Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

  1. Use room temperature ingredients.
  2. Don't over mix the cookie dough.
  3. Spoon and level your flour dough if you are not using a food scale to measure. Additional tips on measuring your flour can be found in the blog post.
  4. Don't over bake the cookies.
  5. Refrigerate the dough for at least 30 minutes to enhance flavor and texture.
  6. Once the cookies are out of the oven, use a large cup with a wide rim, biscuit cutter or salsa bowl to shape the cookies into perfect circles. Place the cup over each cookie and gently swirl the cup around the edges to reshape and smooth them, being careful not to flatten the cookie.

Nutritional Information

Serving: 1 cookieCalories: 171kcal (9%)Carbohydrates: 22g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mg (7%)Sodium: 94mg (4%)Potassium: 87mg (2%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 149IU (3%)Calcium: 22mg (2%)Iron: 1mg (6%)