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Chocolate Chip Cookies...the right way


Here are the variances to make thin and crispy, soft and chewy or light and cakey cookies.

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Chocolate Chip Cookies...the right way 0 Picture


  • Thin & Crispy
  • 2 1/2 sticks unsalted butter, softened
  • 1 1/4 c sugar
  • 3/4 c brown sugar
  • Soft & Chewy
  • 2 sticks butter
  • 1/2 c sugar
  • 1 c brown sugar
  • Light & Cakey
  • 1 3/4 sticks butter
  • 3/4 c sugar
  • 1/4 c brown sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


Servings 3


Step 1

1.Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


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