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–+ servings
Classic Chocolate Chip Cookies

Irresistibly Soft Classic Chocolate Chip Cookies Recipe

Experience the nostalgia of Classic Chocolate Chip Cookies with this easy and delicious recipe that promises soft and chewy delights.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Light Brown Sugar Adds richness and moisture; can substitute with regular brown sugar.
  • 3/4 cup Granulated Sugar Essential for structure; no substitutions.
  • 1 cup Unsalted Butter Provides rich flavor; can replace with salted buttermilk, reduce salt.
  • 1/2 cup Vegetable Shortening Enhances chewiness; optional replacements may affect results.
  • 1/2 teaspoon Table Salt Balances sweetness; adjust if using salted butter.
  • 2 teaspoons Vanilla Extract Use pure extract for best flavor.
  • 1 teaspoon Almond Extract (optional) Can omit or increase vanilla instead.
  • 1 teaspoon Cider Vinegar Activates baking soda; substitute with white vinegar.
  • 1 teaspoon Baking Soda Essential for rise; no substitutes.
  • 1 large Egg Acts as binder; can use flax egg for egg-free option.
  • 2 1/4 cups All-Purpose Flour Form structure; for gluten-free, use a blend.
  • 1 cup Semisweet Chocolate Chips Increase to 16 ounces for a more decadent treat.

Equipment

  • Mixing Bowl
  • hand mixer
  • spatula
  • cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare baking sheets with parchment paper.
  2. Cream together the light brown sugar, granulated sugar, unsalted butter, and vegetable shortening for 2-3 minutes until creamy.
  3. Incorporate the egg, vanilla extract, and almond extract, mixing until smooth.
  4. Gradually sift in flour and baking soda, mixing gently. Fold in chocolate chips just before flour is fully incorporated.
  5. Shape the dough into 1¼-inch balls and place on baking sheets with 2 inches of space in between.
  6. Bake for 11-12 minutes until the edges are golden; the center should still look soft.
  7. Cool cookies on the tray for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 100mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For a chewier texture, refrigerate the dough for 24-48 hours before baking. Use room temperature ingredients for best results. Avoid overmixing to keep the cookies soft.

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