Chocolate Chip Cookie Recipe

Name: Chocolate Chip Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter cold, cubed; 1 cup light brown sugar packed; 3/4 cup granulated sugar; 2 large eggs cold; 2 teaspoons vanilla extract; 2 1/2 cups unbleached all purpose flour; 1/2 cup rolled oats; 1 teaspoon sea salt; 1 teaspoon baking soda; 2 cups semi sweet chocolate chips or bittersweet

Servings: persons

1
Preheat oven to 375u00b0F. Line baking pans with parchment paper.
2
Attach flat beater to KitchenAid(R) Artisan(R) Stand Mixer. Add cubed butter and both sugars to mixer bowl, turn mixer to Stir speed for 1 minute, gradually increasing to speed 4 for 1 to 2 minutes longer. Do not over mix, cookie dough should remain cold. Scrape down sides of bowl, add eggs and vanilla and mix on speed 4 until combined, about 1 minute.
3
In separate bowl, combine flour, oats, salt and baking soda. Add flour mixture to stand mixer bowl and mix on Stir speed until all flour is incorporated. Add chocolate chips and mix on Stir speed until chips are mixed in.
4
Drop about 2 rounded tablespoons of dough per cookie on prepared baking sheets, spacing about 2 inches apart. Bake until bottoms are golden brown, about 10-12 minutes, rotating pans halfway through baking time. Remove from oven and let rest 3 to 5 minutes before transferring to wire rack to cool. Let baking sheets cool completely before baking the remaining dough.

1621

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup unsalted butter cold, cubed, 1 cup light brown sugar packed, 3/4 cup granulated sugar, 2 large eggs cold, and more.

Yes, Chocolate Chip Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions