Old fashioned chocolate chip cookies are a classic dessert that never goes out of style. These cookies are soft and chewy with a crispy edge and are loaded with melty chocolate chips. There’s nothing quite like biting into a freshly baked old fashioned chocolate chip cookie, with its rich and buttery flavor and irresistible aroma. They are a perfect treat to indulge your sweet tooth, and they make the perfect dessert for any occasion.
Making old fashioned chocolate chip cookies is easy and requires only a few simple ingredients. The key to making the perfect cookie is to use quality ingredients, like real butter and high-quality chocolate chips. With this recipe, you can easily whip up a batch of delicious and homemade old fashioned chocolate chip cookies that will delight your family and friends. Whether you enjoy them with a tall glass of milk or as a sweet snack, these cookies are sure to satisfy your cravings for something sweet and satisfying.
chocolate chip cookie ingredients
Before we get started on how to make these cookies, let’s take a look at what ingredients you’ll need. This recipe makes around 24 cookies, so adjust the measurements accordingly if you need more or fewer cookies.
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- salt
- chocolate chips
Unsalted butter: In order to control the salt content of baked goods, it’s important to use unsalted butter as the salt content varies greatly from brand to brand. An overly salty baked good will result in a poor flavored product so if you are unable to use unsalted, be sure to reduce the added salt by ¼ teaspoon.
Brown sugar: Feel free to use light or dark brown sugar. I tend to prefer the sweeter tastes of light brown sugar but if you prefer the deeper, richer caramel flavors of dark, use that instead!
Vanilla extract: Using a high-quality pure vanilla extract gives a subtle rich sweet flavor while also bringing out the flavors of the other ingredients in the batter.
how to make old fashioned Chocolate Chip Cookies
Now that you have your ingredients, it’s time to get started on making your cookies. Follow these simple steps to get the perfect batch of old-fashioned chocolate chip cookies.
Step one: Use room temperature butter. You can set the butter out 15-30 minutes before you begin or plop it in the microwave for 10 second increments. Line baking sheet with parchment paper and set aside.
Step two: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minute. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewy cookie and more flavor, use more brown sugar than white sugar.
Step three: In a medium bowl combine all wet ingredients including eggs and vanilla extract. Eggs provide structure and richness, while vanilla adds flavor.
Step Four: why cornstarch you ask? This helps thicken the cookies and without it you may loose that rise and softness we are going for. Don’t worry you can’t taste it! You also need to combine flour, baking soda, and salt.
Step five: In a large bowl combine all the flour mixture in the wet ingredients, then add the chocolate chips of choice. Stir using a wooden spoon.
Step six: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. An easy ways to remember why we chill cookie dough, so our large cookies don’t overspread. This is super important for this recipe! If you’re having trouble here is my crazy simple cookie making guide.
step seven: I like to roll out the dough partway through the chilling process so it is easier to make balls. You will need roughly 1.5 tablespoons using large cookie scoop.
step eight: Bake at 350F for 10-12 minutes. Cool on wire rack for 15 minutes.
Which is the Best Chocolate for Cookies?
Semi-sweet chocolate chips (46% – 60% cocoa content) – A classic Chocolate chip cookies are made with regular semi-sweet chocolate chips, but mini chocolate chips but feel free to use chunks. Chipits, Our Compliments, Kirkland, Hershey’s,… whatever you have available.
Milk chocolate chips (10% cocoa)- For a sweeter cookie milk chocolate chips are a good option, think chocolate bar explosion, best for kids. You can also mix milk chocolate with semi-sweet.
Dark chocolate chips (70%+ cocoa) – We always have dark chocolate at our house and they do provide a rich chocolatey flavor, less sweet. This one is my favorite.
how to store
If you’re not planning on eating all of your cookies right away, it’s important to store them properly to maintain their freshness. Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days.
can this cookie dough be made ahead of time?
Cookie dough can be made 3 days in advance. When ready to bake, all dough to come to room temperature, form into balls, and bake in a 350°F preheated oven for 10-12 minutes.
can i freeze these cookies?
Yes! You can freeze baked and unbaked cookies.
Baked cookies will freeze well up to 3 months. Unbaked cookie dough balls will freeze well up to 3 months, remember you want to wrap tightly with plastic wrap or in freezer safe container to avoid freezer burn. When ready to bake the frozen dough, just bake according to the recipe card, adding an additional minute, no need to thaw!
Substitutions
One of the great things about this recipe is that it’s easy to make substitutions if you want to mix things up a bit. Here are a few suggestions:
- Swap out the chocolate chips for dark chocolate, milk chocolate, or even coconut flakes.
- Add a dash (¼ tsp) of cinnamon to the flour mixture for a little extra spice.
- For gluten free version swap out the all-purpose flour for oat flour. The consistency of oat flour is different, so remember to adjust flour amount.
- Replace the butter with coconut oil or olive oil for a healthier alternative.
faq
Why do my cookies get hard after they cool?
Cookies can get hard after cooling because they lose moisture during the baking process. If they are overbaked or left out uncovered, they will lose even more moisture, resulting in hard, dry cookies. To keep your cookies soft and chewy, store them in an airtight container as soon as they cool.
What makes cookies chewy vs crunchy?
The texture of cookies is determined by the ratio of wet to dry ingredients, as well as the baking time and temperature. Chewy cookies have a higher ratio of moisture (butter) to dry ingredients, and are usually baked for a shorter time at a lower temperature. Crunchy cookies, on the other hand, have a lower ratio of moisture to dry ingredients (more flour), and are baked for a longer time at a higher temperature.
What is the secret to making cookies soft?
The secret to making soft and chewy cookies is to use a higher ratio of moisture to dry ingredients. This can be achieved by using more brown sugar, using an extra egg yolk, or adding a tablespoon of milk to the dough. You can also try chilling the dough before baking, and using a lower baking temperature to retain more moisture.
bbqbakers tips and tricks
- Bring all cold ingredients to room temperature prior to making. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing.
- Feel free to use dark, milk, or semisweet chocolate chips, the choice is yours!
- Add in dried cranberries or cherries, raisins, or even chopped walnuts or pecans!
- To make dairy-free, use your favorite plant-based butter
If you’re a fan of homemade cookies, then this easy old fashioned chocolate chip cookie recipe is a must-try. With simple ingredients and easy-to-follow instructions, this recipe is perfect for beginners and experienced bakers alike. Whether you prefer your cookies crispy or chewy, this recipe can be customized to your liking. Plus, with the option to substitute ingredients and experiment with different types of chocolate, you can make these cookies uniquely your own. So why not whip up a batch of these delicious cookies and enjoy them with a tall glass of milk or your favorite ice cream? You won’t be disappointed!
more great cookie recipes
Great Old Fashioned Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter 1.5 sticks, room temperature
- ¼ cup granulated sugar
- ½ cup light or dark packed brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet, dark, milk… it's up to you
Instructions
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- Stir in slowly flour, cornstarch, baking soda and salt. Add into the wet ingredients. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with plastic wrap or environmentally friendly alternative and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and start to form balls of dough with your hands.
- Bake for 11-12 minutes, until barely golden brown around the edges. Cool for 5 minutes on the baking sheet. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 5 days or until gone, which is usually 24 hours!
Notes
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3.
- Freezing Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Recipe adapted from Sally’s Baking
Nutrition
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