Are you a milk chocolate, chocolate chip person, or a semi-sweet, chocolate chip person? For me it depends on the type of cookie. I used to ONLY like milk chocolate chips when I was a kid and would beg my mom to please not use the semi-sweet chocolate chips when she made cookies. Something switched in me when I had kids and now I find myself gravitating to semi-sweet or dark chocolate more often than not. However, I think milk chocolate chips still definitely have their place in certain cookie recipes. I feel like with this recipe, the milk chocolate compliments the chewy, buttery cookie better than semi-sweet would. It would over take the delicious flavor of the cookie dough itself. I may be thinking a little too hard about cookie schematics here, but I’m just saying I think it’s important to distinguish if a recipe is better fitted for milk chocolate of semi-sweet chocolate.
I was realizing that I actually don’t have a many cookie recipes on the site as I thought I did…something I plan to rectify. Here are some of my favorites that are already on the site.
Cookie Recipes You Must Try:
- The Best Snickerdoodle Cookies
- Dreamy Lemon Cookies
- Better than the Bakery Peanut Butter M&M Cookies
- Out of the World Chewy Oatmeal Cookies
- Awesome Double Chocolate Cookies
- Classic No-bake Cookies
How to Make Soft and Chewy Chocolate Chip Cookies
Preheat oven to 350° and prepare two cookie sheets with a light spray of cooking spray or parchment paper. Set aside.
Using your stand mixer or a hand mixer, beat the butter, brown sugar, and white sugar until fluffy. Add the eggs and vanilla. Beat again. Add the flour, baking powder, baking soda, and salt. Mix until well combined.
Add the chocolate chips and mix until distributed evenly.
Use a cookie scoop or large spoon to make dough balls and place them 2 inches apart on the prepared cookie sheets. If desired, you can add a couple additional chocolate chips to the top of each dough ball.
Bake at 350° for 10-12 minutes. Cookies will be just starting to brown on the edges when they are done.
Let cookies sit on the cookie sheet for 2-3 minutes before removing to a cooling rack.
When cookies are completely cooled, they can be stored in an airtight container.
What You Need to Know About Making Soft and Chewy Chocolate Chip Cookies:
Can I freeze chocolate chip cookies
When making chocolate chip cookies you have a couple options for freezing them. You can either freeze them in dough balls before you cook them. Or you can freeze them once they are cooked and cooled. If you want to freeze them as dough balls you need to scoop them out in the desired size and then freeze them on a cookie sheet or another flat surface. When they are completely frozen you can then throw them into a large Ziploc bag and not have to worry about them sticking together. When you are ready to bake them you can just pull them out and place on a lightly greased cookie sheet or a sheet covered with parchment paper and cook them according to the regular directions. Precooked cookies can be frozen in a Ziploc bag or a container with a tight fitting lid.
Do i need to refrigerate the dough?
Refrigerating the dough is not necessary with this recipe but if you want to make the dough ahead of time and bake it later, you can refrigerate it for up to 36 hours before baking.
Coarse salt vs. regular salt
One of my favorite ways to take chocolate chip cookies up a notch is to use coarse sea salt in place of regular salt. If you’ve never tried replacing the regular salt with coarse salt, I highly recommend it. All coarse salts are not created equal, some are bigger chunks than others. You don’t want one that’s really big chunks. You want one that is the size that would come out of a salt grinder. Or you can also use regular salt in the recipe and sprinkle a little coarse salt on top of the dough balls before you bake them. The coarse salt really brings out the chocolate taste!
Want cookies but faster? Try these cookie bars!
- 1 cup butter, softened
- 1½ cups brown sugar, lightly packed
- ½ cup white sugar
- 2 eggs
- 2 tsp. vanilla
- 3¼ cup flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. coarse sea salt (see note above)
- 1½ cups chocolate chips, milk chocolate
- Preheat oven to 350° and prepare two cookie sheets with a light spray of cooking spray or parchment paper. Set aside.
- Using your stand mixer or a hand mixer, beat the butter, brown sugar, and white sugar until fluffy. Add the eggs and vanilla. Beat again. Add the flour, baking powder, baking soda, and salt. Mix until well combined.
- Add the chocolate chips and mix until distributed evenly.
- Use a cookie scoop or large spoon to make dough balls and place them 2 inches apart on the prepared cookie sheets. If desired, you can add a couple additional chocolate chips to the top of each dough ball.
- Bake at 350° for 10-12 minutes. Cookies will be just starting to brown on the edges when they are done.
- Let cookies sit on the cookie sheet for 2-3 minutes before removing to a cooling rack.
- When cookies are completely cooled, they can be stored in an airtight container.
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