I’ve tried many chocolate chip cookie recipes over the years and this one is my favorite.
It is a spin on Martha Stewarts’ recipe for soft and chewy chocolate chip cookies.
What is in this chocolate chip cookies recipe
For this recipe, you’ll need:
- all purpose flour
- baking soda
- brown sugar
- vanilla essence
- cinnamon powder
- chocolate chips
How to make this chocolate chip cookies recipe
This recipe is quite simple and makes about 20 cookies.
Use softened butter
You’ll want to use softened butter for this recipe. So, be sure to take the butter out of the fridge a couple hours before you begin making these chocolate chip cookies. Set it on the countertop and allow it to come to room temperature.
When it’s nice and soft, turn on your oven to preheat at 350°F.
Combine butter and sugar
Add both the butter and sugar to your stand mixer and combine until almost white and very fluffy. This can take about eight to ten minutes on medium speed.
I used coarse brown sugar in this recipe and the granules didn’t fully melt into the butter. You can actually see some of the crystals in the finished cookie. It’s tasty and gives crunchy sweet hits when biting into it.
If you want a smoother cookie, consider using fine brown sugar. Or add the sugar to the blender and grind for about ten seconds.
Add eggs and essence
With the butter and sugar well combined, beat in the egg and vanilla essence until fully incorporated.
If you are not a fan of the egg taste, add in a quarter teaspoon of lime or lemon zest.
Mix dry ingredients
In a separate bowl, mix the dry ingredients together like all purpose flour, baking soda, salt, cinnamon powder and nutmeg.
Add dry ingredients to fluffy mixture
Reduce the speed of the stand mixer and slowly add the dry ingredients. It will come together nicely and create a smooth sticky batter.
Fold in chocolate chips
Turn the mixer off, and fold the chocolate chips into the batter. You don’t want to use the mixer for this since the chips can cause jerking movements of the mixer’s paddle.
Line your baking trays with parchment paper.
Place a tablespoon of the batter onto the paper, two inches apart in either direction. The cookies spread out nicely and you’ll want to give them some room to expand and flatten.
Bake for 10 to 12 minutes.
Once they’re nice and golden brown, remove from the oven and place on a baking rack to cool.
If you don’t have a baking rack, leave the cookies for 5 minutes to cool and harden before turning them over. Leave them on a flat surface to cool upside down for at least 20 minutes. After that time, they should hold their structure and not fall apart.
If you don’t turn over the cookies after 5 minutes, steam will accumulate on the underside and soften the cookies. They tend to fall apart easier like this.
If you do have a baking rack, you don’t have to worry about this because the underside of the cookies are exposed and allow the steam to dissipate.
Can you batch make these cookies
You can absolutely batch make this recipe. I halved the original Martha Stewart’s recipe which made about 40 cookies.
This particular recipe makes anywhere from 20 to 24 cookies. Once cooled, I often place them in a Ziploc bag and pop them in the freezer. They stay really well in there.
Due to their high butter content, they don’t fully freeze, so you can enjoy a cookie straight out of the freezer without any defrosting time.
Make a large batch for your next get together to replace store bought cookies. These taste better anyway without all the preservatives.
Chocolate chip cookies recipe
Simple Chocolate Chip Cookies Recipe
- Stand mixer
- 1⅛ cup all purpose flour
- ½ cup butter (softened)
- ¾ cup brown sugar
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
- ⅛ tsp cinnamon powder
- pinch of nutmeg
- 1 egg
- 1 cup chocolate chip
- Preheat the oven at 350°F.
- Combine butter and sugar until light colored and fluffy (this can take about 10 minutes in a stand mixer on low to medium speed).
- Mix in one egg and vanilla essence.
- In a separate bowl, mix dry ingredients like flour, baking soda, salt, cinnamon and nutmeg powder.
- Reduce the speed in the stand mixer and add the dry ingredients to the batter.
- Incorporate fully.
- Stop the mixer.
- Fold the chocolate chips into the batter.
- Place a tablespoon of the batter onto a baking tray.
- Repeat placing others two inches apart in either direction (I do six small cookies per tray).
- Bake for 10 to 12 minutes.
- Repeat for other baking trays.
- Remove each batch from the oven.
- Place on a cooling rack to cool down (or leave for 5 minutes, then turn over and allow the steam to dissipate to prevent softening of the cookies).
- Serve immediately or store in the fridge or freeze.