These Irresistible Chocolate Chip Cookies – 24 Perfect Cookies in 25 Minutes!

Welcome, dear friend! I’m so glad you’re here and excited to share my treasured Chocolate Chip Cookies recipe—with buttery sweetness and melty chocolate in every bite. If you’re craving cozy nostalgia, you’re in the right place. And before you start, why not subscribe to receive more comforting recipes right to your inbox?

Overview of Recipe Content

These Chocolate Chip Cookies are the epitome of a classic American treat—soft around the edges, chewy in the center, and studded with chocolate in every nook. Perfect for snack time, school lunchboxes, cozy evenings with coffee, or anytime you need a sweet pick-me-up.

Why you’ll love it:

• Simple ingredients, easy prep
• Rich, buttery flavor with gooey chocolate pockets
• Flexible—makes about 24 cookies depending on size
• Great for holidays, school parties, or satisfying cookie cravings

What it tastes like:

Imagine crisp golden edges giving way to a warm, tender interior. The sugars caramelize just enough, vanilla scent drifts through the kitchen, and every bite reveals melted chocolate—pure bliss.

Ingredient List:

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• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi‑sweet chocolate chips or chopped chocolate

Tools needed:

• Mixing bowls
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment or silicone mats
• Cooling rack

Suggested substitutions and additions:

• Use coconut oil or vegan butter (for non‑dairy version)
• Add chopped nuts (like walnuts or pecans)
• Use dark or milk chocolate chips—or share swirl white chocolate
• Sprinkle flaky sea salt on top before baking for contrast

How to Make Chocolate Chip Cookies

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1. Preheat & prep
   Preheat your oven to 350°F (175 °C). Line baking sheets with parchment or silicone mats.
2. Cream butter & sugars
   In a large bowl, beat softened butter with white and brown sugar until light and fluffy—about 2–3 minutes. You’ll smell that buttery sweetness rising!
3. Add eggs & vanilla
   Beat in eggs one at a time, then stir in vanilla extract. The batter becomes silky and fragrant.
4. Combine dry ingredients
   In a separate bowl, whisk together flour, baking soda, and salt. Then slowly mix into the wet ingredients until just combined—don’t overwork it.
5. Fold in chocolate
   Stir in chocolate chips or chopped chocolate until evenly distributed.
6. Scoop and bake
   Drop tablespoon-sized balls (or use a cookie scoop) onto prepared sheets, leaving about 2 inches between each. Bake for 8–10 minutes, or until edges are golden but centers still soft.
7. Cool
   Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool but remain soft inside.

What to Serve with Chocolate Chip Cookies

• A tall glass of cold milk or creamy latte
• Warm hot chocolate or spiced chai
• Fresh fruit or a scoop of vanilla ice cream
• For sharing: Christmas tins or a cute cookie platter

Tips for Making It Perfect

• Butter at room temperature: Soft but not melted ensures creaming works best
• Don’t overmix—especially once flour is added—to keep cookies tender
• Chill dough 30 minutes for thicker cookies if your kitchen is warm
• Flatten slightly before baking if you prefer flatter edges and chewy center

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days
• Freeze: Flash freeze baked cookies on a tray, then store in freezer bag for up to 2 months
• Reheat: Warm a cookie for 10–15 s in a microwave or 3–5 min in a 325°F oven for that just‑baked feel

General Information

These cookies owe their fame to chef Ruth Graves Wakefield, who invented the Toll House chocolate chip cookie in 1938 at her Toll House Inn in Massachusetts—her handwritten recipe became one of America’s enduring homemade desserts . Chocolate chip cookies are now an iconic treat enjoyed worldwide.

Also, if you love my style, you’ll adore these from Poulef:

• Fig and Orange Cake – A 5‑Star Mediterranean Treat
• Garlic Butter Chicken Bites with Creamy Parmesan Pasta (yes, savory too!) Poulef Recipes

Frequently Asked Questions

Can I use only white sugar or only brown sugar?

You can—but a combo gives the best texture and flavor. White sugar provides crisp edge; brown sugar adds chewiness and buttery depth.

What size cookie scoop should I use?

Use a tablespoon or a 1.5‑inch cookie scoop. Smaller cookies bake faster; larger yield gooey centers.

Do I need to chill dough?

Not strictly required—but chilling helps control spreading and deepens flavor, especially in warm weather.

Can I freeze the dough?

Yes! Portion into balls, flash freeze, then store. Bake straight from frozen—just add a minute or two to bake time.

Why do my cookies spread too much?

Typically too-warm dough or too-hot oven. Chill the dough or lower oven to 345°F.

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Interactive Elements

I’d love to hear how your cookies turn out! Please leave a 5 ★ review or a comment below. Snap a photo and pin it to Pinterest—find me at pinterest.com/poulefrecipe/ and tag me in your cookie creations. I can’t wait to see those chocolatey smiles!

Nutritional Information (Approximate per cookie, makes 24)

Calories	Fat	Carbs	Protein
~180 kcal	9 g	23 g	2 g

~10 g sugar, ~1 g fiber

Conclusion

My friends, these Chocolate Chip Cookies are simple, joyous, and irresistibly comforting—soft in the middle, crisp at the edges, and full of melted chocolate hugs. They’re a classic for a reason. If you enjoyed these, you might also love making my Fig and Orange Cake … or savory Garlic Butter Chicken Bites with Creamy Parmesan Pasta for dinner coziness.

Thanks for baking with me—wishing you warm ovens and happy hearts. Until next time, keep stirring, tasting, and sharing with love!

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