Home Made Chocolate Chip Cookie Recipe
Make Home Made Chocolate Chip Cookie Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finishing
Method
Cookie Dough
- 1
Prepare ingredients
Remove butter from the refrigerator at least 30–60 minutes before starting so it reaches a softened (not melty) temperature. Pre-measure and lightly spoon the flour into a measuring cup and level with a knife; measure other ingredients.
- 2
Preheat and line pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you only have one sheet, bake in batches.
- 3
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined. Set aside.
- 4
Cream butter and sugars
In a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed for 30 seconds to smooth. Add the granulated sugar and packed light brown sugar. Beat on medium-high for 2–3 minutes, scraping down the bowl once or twice, until the mixture is pale and fluffy.
- 5
- 6
Combine wet and dry
With the mixer on low speed (or using a wooden spoon), add the flour mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; stop as soon as the dough is homogeneous.
- 7
Fold in chocolate and nuts
Remove the bowl from the mixer. Using a spatula, fold in the semisweet chocolate chips and optional chopped nuts until evenly distributed throughout the dough.
- 8
Portion dough
Use a 1.5 tablespoon cookie scoop (or slightly rounded tablespoon) to portion dough into roughly 1.5-inch balls. Place balls on the prepared baking sheets spaced about 2 inches apart to allow spreading. For larger cookies, use a 2-tablespoon scoop and increase spacing.
Baking and Finishing
- 9
Optional chill (firmer edges)
For thicker cookies and deeper flavor, chill the portioned dough on the baking sheet or in an airtight container for 30 minutes to 24 hours. If chilled, add 1–2 extra minutes to baking time. Chilling is optional; you can bake immediately.
- 10
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes. Bake until edges are set and lightly golden but centers still look slightly soft and underbaked — they will continue to cook on the hot sheet after removal. Smaller scoops will be ready around 9 minutes; larger closer to 11–12.
- 11
Cool and finish
Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes to set. If desired, sprinkle a tiny pinch of coarse sea salt on each warm cookie. Transfer cookies to a wire rack to cool completely.
