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A classic cookie
Nothing is better than warm, soft, homemade chocolate chip cookies! There is something nostalgic about the smell of them baking in your home. Reminds me of my childhood. The best days were the days helping my Mom bake goodies in the kitchen.
I like to bake all different types of cookies but the classic chocolate chip cookie is one of the best. Everything in moderation is what I believe. These are not the healthiest cookies I have ever made, but that’s not the point of this recipe.
Every once in awhile it is okay to splurge a little. I don’t believe in restricting yourself. If you really want something, have it! As long as you don’t make these every week you will be just fine. Enjoy the cookie!
I have made a few different versions of chocolate chip cookies but I always love this recipe the most. They are my husbands favorite! These cookies are good with milk, coffee, or served warm with some vanilla ice cream. So yummy!
Let’s talk chocolate!
I have made this recipe with semi-sweet chocolate chips but I usually buy dark chocolate chips because they have the least amount of ingredients. After trying this recipe with the dark chocolate, I actually think they are better! The cookie dough is sweet enough that the addition of a more bitter chocolate adds a nice balance.
Try it a few different ways to find out what chocolate you like best. Even a white chocolate chip or peanut butter chip in this recipe would be amazing.
White vs wheat flour
If I’m making a dessert that usually only requires white flour, I will try and swap half of the recipe with whole wheat flour. Sometimes the mix of the two flours makes for an interesting cookie taste. These cookies will naturally look a little darker from the wheat flour.
Making these cookies Gluten Free
Lately I’ve been making these cookies gluten free. Mostly because I like to follow an anti-inflammatory diet so switching to gluten free is one way I can do that and still have something indulgent.
I find the easiest way to bake gluten free is to use an all-purpose gluten free flour blend. I prefer Bob’s Red Mill brand or Trader Joe’s. Both seem to provide a soft cookie without changing the original recipe flavor too much.
Using the all-purpose version makes for an easy 1:1 ratio swap. So for this recipe both the white and wheat flours are swapped with the all-purpose gluten free blend. You’ll get all the flavor without that cookie hangover feeling some regular flour or wheat recipes can you leave you with.
Sugar Sugar
When I make these cookies gluten free I also swap out the white sugar with coconut sugar. This is just a lower glycemic sugar and can be a little better for you. All that means is that it won’t spike your blood sugar as much as a regular white sugar would.
Sugar is still sugar. I completely support having regular dessert in moderation. That’s what a balanced lifestyle is all about. I do still use the same amount of brown sugar in these cookies. Brown sugar provides such a delicious, chewy cookie and it is a must!
The good news is this classic chocolate chip cookie recipe makes it easy to swap out whatever ingredient you need. This is by far our FAVORITE cookie recipe!
Chocolate Chip Cookies
I hope you try these soft chocolate chip cookies and share them with loved ones. When served warm for dessert, they make for the perfect ending to a long day! For another great dessert option try my 6-ingredient peanut butter bar RECIPE.
Recipe tips:
-To ensure you have the correct amount of flour, always measure your flour by spooning it into a measuring cup instead of packing it. You want that loose spooned flour full to the top and then using the flat side of a butter knife, smooth off the excess.
-Make sure butter is softened to room temperature. Microwaving the butter will make your cookies too flat. I find I get the best texture when I leave the butter sticks out on the counter until they are softened.
-Baking sheet vs pizza stone? I find that baking cookies on baking sheets cooks them too fast on the bottom and aren’t great for even cooking. It is most likely just my oven, but I have always loved baking on a pizza stone better. Everything I bake on it always comes out amazing!
*To make this recipe gluten free just swap out the ingredients you need. Use an all-purpose gluten free flour instead of the white and wheat flour. It’s an easy 1:1 swap.
*For a lower sugar cookie, swap out just the regular white sugar for a good coconut sugar. I keep the brown sugar amount the same. This will leave you with a chewy and delicious cookie without tons of sugar.
Classic Chocolate Chip Cookies
Taking a classic chocolate chip cookie to the next level with a silky dark chocolate flavor. Homemade cookies are what memories are made of! This recipe is perfect for any day of the year.
Ingredients
- 1 1/4 Cups All-Purpose Flour
- 1 Cup Whole Wheat Flour
- ***Can swap both white and wheat flours for an all-purpose gluten free (I use Bob’s Red Mill)
- 1 Tsp Baking Soda
- 1 Tsp Kosher Salt
- 1 Cup Unsalted Butter (Softened)- or 2 small sticks
- 2 Eggs
- 3/4 Cup Brown Sugar
- 3/4 Cup Granulated Sugar (or Coconut Sugar-see notes in text above)
- 1 Tsp Vanilla Extract
- 1 1/2 Cups Dark Chocolate Chips
Instructions
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In a medium bowl combine all-purpose flour, wheat flour, salt, and baking soda. Stir with whisk or fork until combined and set aside.
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In a stand mixer or with a handheld mixer, beat softened butter with both sugars until creamy. Add vanilla. Next on a low setting, add one egg at a time until combined-only about 10 seconds.
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Add flour mixture to butter mixture a little at a time. Keep adding and mixing on low (stand mixer) until all ingredients are combined. You can also mix by hand if needed.
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Add chocolate chips and mix on low (stand mixer) just until combined. If not using a stand mixture, you can just stir chocolate chips in with a large, sturdy mixing spoon.
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Scoop cookie dough into 1 1/2 inch spoonfuls and place on a parchment lined baking sheet or pizza stone. You can make them smaller if you want more cookies. Be sure to leave a few inches in between each cookie so they have room to expand while baking.
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Bake at 375 degrees 9-11 minutes for bigger cookies (1 1/2 inch balls) or 7-9 minutes for smaller cookies (3/4 inch-1 inch balls). Every oven is different so it’s best to start with the least amount of time and check them. You can always add time but you can’t go back once they’re too dark. If you want a soft, chewy cookie take them out when they are lightly brown and almost look a tiny undercooked. Let them cool down for a few minutes on baking sheet to finish cooking and then you can move them to a cooling rack or plate.
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For a crunchier cookie, they will look completely cooked and a little darker. Cookies can be stored at room temperature in an airtight container or bag. You can also freeze them in freezer bags to enjoy later.
I won’t lie, baking is not a skill of mine but I’d love to try this.
So happy to hear….This is a good recipe to try! They are easy and delicious! 🙂
What a great recipe. You make it look easy. https://youtu.be/-uCttFF9AaM
Thank you! 🙂
Wtw the exact opposite! Our cookies do much better on a cookie sheet! I love my baking stones, but they just didn’t cook as evemlr. Great tips!
Thank you! I think everyone has a different experience with their oven. Mine runs hot and the cookie sheets tend to burn the bottoms unless I cook low and slow. So funny!
I am doing a 28-day Nutrition challenge and unfortunately, chocolate chip cookies are not on the list. BUT, this will be the first thing that I treat myself with when we are finished. Your recipe looks simple and delicious.
Thank you! Great idea! 🙂