Chocolate Chip Cookies

Chewey on the inside with just the right amount of firmness, sweetness, and chocolate chips spread throughout this chocolate chip cookie recipe is easy, delicious, and straight to the point.

I’ve never been a baker, but I admire those who are and I’m so glad that my friend Barrett allowed me to make his amazing chocolate chip cookies for this post! They are chewy and soft and deliciously sweet. My husband’s favorite dessert of all time is cookies so I was super excited to make him these homemade cookies brought to you by my friends over at FoodSaver. The best part of this recipe is how straightforward the ingredients are and how simple the recipe is. These cookies are perfect for baking in batches and saving for those sweet after-school snacks for kids or a great weekend treat for the entire family to munch on. I used my FoodSaver Zipper Bags to lock in freshness and to have quick access to the cookies all week. Whenever we wanted a sweet treat, we just opened the ziplock bag and close it right back and use my FoodSaver preservation system.

Why use the FoodSaver Ziplock Bags?

FoodSaver Zipper Bags are ideal for storing frequently accessed foods in the refrigerator or pantry. I would recommend using the FoodSaver Zipper Bags to store hard cheeses, dried or fresh fruits, nuts and snacks, baked goods, cookies, and more. The gallon-sized zipper bags feature a convenient gusseted bottom that lays flat on a counter or tabletop for easy filling. Each bag is constructed of durable, BPA-free, multi-layer plastic to help keep air out so foods stay fresher, longer. If you want to check it out for yourself, you can get 25% off by using promo code NATASHA25.

Ingredients you need for the chocolate chip cookies:

Unbleached all-purpose flour  

Baking soda 

Fine sea salt 

Unsalted butter

Brown sugar ( ½ cup light and ½ cup dark) 

Granulated sugar 

Egg

Vanilla extract 

Chocolate chips (semisweet chips and dark chocolate chips

Coarse salt 

Tools you’ll need:

FoodSaver Ziplock Bags

FoodSaver Preservation System

Cookie Sheet Pan

Cooling Rack

Cookie Scooper

Common questions

How do I prevent my cookies from sticking to the cookie sheet?

Use parchment paper! It’s a game-changer in the kitchen for not only baking but for cooking anything else on a sheet pan.

Do I need to use both brown and white sugar?

Yes, brown sugar is critical to the color, sweetness, and chewiness and the white sugar add’s to the flavor. Using both will make a better cookie.

More recipes to try

Lemon Tarragon Butter Lobster Roll

If you make this chocolate chip cookie recipe, be sure to tag me at @asiliglamcooks on Instagram so that I can re-post it.

Barrett’s Chocolate Chip Cookies

Chewy on the inside with just the right amount of firmness, sweetness, and chocolate chips spread throughout this chocolate chip cookie recipe is easy, delicious, and straight to the point.
Prep Time 8 minutes
Cook Time 12 minutes
10 minutes
Total Time 30 minutes

Ingredients

  • 2 cups Unbleached all-purpose flour plus 2 tbsp more of flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 12 tbsp (1.5 sticks) unsalted butter, melted and cooled until warm (not hot) 
  • 1 cup Packed brown sugar (I recommend ½ cup light and ½ cup dark)
  • 1/2 cup Granulated sugar
  • 1 large Egg plus 1 large egg yolk
  • 2 tsp Vanilla extract
  • 1 ½ cups Chocolate chips I recommend ¾ cup semisweet chips and ¾ cup dark chocolate chips (I use 72% cacao)
  • 1 tbsp Coarse salt  for topping, optinal

Instructions

  • Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees.
  • Line  2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
  • Using a stand mixer with the paddle attachment, or electric hand mixer, mix the butter and all sugars  together until thoroughly blended. Beat in the egg, yolk, and vanilla until combined.
  • Add the dry ingredients and beat at a low speed just until combined. Stir in the chocolate chips until  evenly distributed throughout.
  • Roll the dough into balls using around ¼ cup of dough for each ball. Hold the dough ball with the  fingertips of both hands and pull into two equal halves. Rotate the halves 90 degrees, and with the  jagged surfaces facing up, join the halves together at their base, again forming a single ball – being  careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared  baking sheets, jagged surface up, spacing them appx 2.5” apart.
  • Place the baking sheets in the oven. Rotate them from top to bottom, front to back, at 8 minutes. Bake  until the cookies are light golden brown and the outer edges start to harden yet the centers are still  soft and puffy, a total of 15 to 18 minutes (7 to 10 additional minutes after rotation).
  • Remove from the oven. Let cool for 5 minutes, and sprinkle with coarse salt. Let cool additional 10  minutes and remove to a cooling rack to finish.

Notes

Thank you Barrett for submitting this recipe! 

Thanks to FoodSaver for sponsoring this post, all opinions are my own.

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