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Chocolate Chip Cookies are a classic! There’s nothing better than perfecting a chocolate chip cookie recipe and this one is the best!
Recently a friend of mine traveled home to throw a birthday party for her dad. She is a great cook and made all of the food for the party herself. At the last minute she decided to add chocolate chip cookies to the menu but couldn’t remember what all of the ingredients were. My friend ran to her computer to check the Weelicious recipe for chocolate chip cookies only to find….there was no Weelicious recipe for chocolate chip cookies! “How could that be?!” she exclaimed to me.
Many moms come to Weelicious for recipes that are easy to make and on the healthy side. And for good reason; it’s the way I cook and how we tend to eat in our house. However, I’m not about deprivation and am all for us enjoying our favorite treats every now and then. And what would life be without the chocolate chip cookie?!
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There are several ways to make a true chocolate chip cookie, but at the end of the day you can only make small changes for it to still be a true classic. Always trying to add a bit of nutrition to my takes on classic sweets, I added some whole wheat flour to the all-purpose flour most chocolate chip cookie recipes call for. At first I was concerned it might weigh the cookies down a bit, but on the contrary I couldn’t detect a change in the slightest. If anything, the kids and adults I offered them to liked these cookies even better than my usual recipe. You could also make these Easy Vegan Chocolate Chip Cookies if you have a dairy or egg allergy!
Since you probably don’t need the 5 dozen cookies this recipe produces (unless you’re feeding a small army), place a few dozen on a separate baking sheet and freeze them for later so all you have to do whenever you have a craving for chocolate chip cookies is pop a few of these little gems in the oven and you’re set!
And if you’re looking for a more interesting take on chocolate chip cookies, try my Gluten Free Vegan Miso Chocolate Chip Cookies, Skillet Double Chocolate Chip Cookie or Grain Free Chocolate Chip Cookies. They’re all delectable!
The Best Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups semi sweet chocolate chunks
Instructions
- Preheat oven to 375°F.
- Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.
- Add the eggs one at a time and vanilla extract and mix for 1 minute.
- Combine the all purpose flour, baking soda, baking powder and salt in a bowl separate bowl. Slowly incorporate the flour mixture into the butter and egg mixture.
- Mix until combined then fold in the chocolate chunks and stir.*
- Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**
- Bake for 12 minutes.
- When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.
- Serve.
- * For cookies with a softer center, refrigerate dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets.
- * *To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.
Not until he was about two and a half years old. I felt it just wasn’t necessary. I may have been extreme though. : )
When did you introduce chocolate to your child?
Love that you can freeze some of these for later. Can’t wait to try this with my daughter!
Here! Here! Who doesn’t love a good chocolate chip cookie?
Thanks Catherine!
I have also used almond flour (you can substitute up to half the flour that is called for). I have also used spelt flour as a substitute for the white flour and it has a great texture.
Yes it is just a different type of wheat. I looked it up because I was wondering the same thing.
Diane, I just looked at the KAF website and this is what they say (http://www.kingarthurflour.com/flours/):
“King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with a milder flavor and lighter color. A tasty way to add whole grains to your diet.
Milled from hard white spring wheat., rather than traditional red wheat. Nothing is added, nothing is taken away.
Why you’ll love this flour. Our white whole wheat flour has all the nutrition of the whole wheat berry, with milder flavor and lighter color – the perfect way to sneak good whole grains into your family’s diet! It bakes lighter in texture than our traditional whole wheat flour. And it’s the top-selling white whole wheat flour in the nation.”
Hope that helps!
is the white whole wheat really a whole wheat?
From what I read you can just freeze the cookies as if you were about to put them in the oven ( in the balls)- then just take them out when needed and cook them up- Yum!
When you freeze them do you roll the dough in plastic wrap to cut into cookies later? or do you have to bake them first then freeze?
I love that flour too. Great for baking!
I have started using King Arthur Flour White Whole Wheat flour in place of All Purpose in all kinds of recipes (baking, breading meat and fish, etc.) to give it just a little nutritional value and I think it tastes better too! Especially if you find 100% whole wheat just a little too wheat-y like I do, I suggest trying the White Whole Wheat. I find it in most every supermarket or Target around Atlanta.
Yum! Thanks Catherine. Great to see that they last up to 3 months in the freezer. Is that pretty much the lifetime of a frozen baked good? It would be nice to start making double-batches of things in the hopes to have a full freezer by holiday season!
When I was nursing my son and his dairy intolerance prevented me from eating dairy and soy, I used Earth Balance spread. It worked great in everything that I baked.
I use coconut oil many times in lieu of butter…works great and tastes great too, especially in baked goods!
Are there dairy-free alternatives to butter that you recommend? TIA!