These Bill’s Chocolate Chip Cookies are soft, chewy, and packed with chocolatey goodness! With just the right balance of sweetness, they make for a perfect treat anytime.
I like to enjoy them warm with a glass of milk; it’s hard to have just one! Share them with friends, or keep them all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
All-purpose flour: This is essential for the structure of your cookies. If you’re looking for a gluten-free option, almond flour works well, though the texture may vary a bit.
Baking soda: It helps the cookies rise slightly and contributes to their chewy texture. If you don’t have baking soda, you can use baking powder, but the cookies might not be as chewy.
Unsalted butter: Using unsalted butter gives you better control over the saltiness of the cookies. If you’re in a pinch, you can use salted butter; just reduce the added salt to 3/4 teaspoon.
Granulated and brown sugar: Both sugars add a wonderful sweetness. If you’d like a deeper flavor, try using dark brown sugar instead of light brown sugar for a more molasses-like taste.
Chocolate chips: Semisweet is classic, but feel free to mix in milk chocolate or dark chocolate chips. You can also use chopped chocolate or even white chocolate for a twist!
Why Should I Be Careful When Mixing?
Mixing too much can lead to tough cookies, so it’s important to combine ingredients just right. When you mix flour into the wet ingredients, do it gently until you no longer see flour. It’s okay if a few streaks remain; they’ll disappear as you fold in the chocolate chips.
- Start by mixing your wet ingredients until smooth.
- When adding flour, mix just until combined. This keeps the cookies tender.
- Furthermore, folding in the chocolate chips should be light and gentle.
How to Make Bill’s Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, melted and cooled slightly
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prep and 10-12 minutes to bake. You’ll spend a little time mixing everything together, and then you simply let them cool before enjoying. In total, expect to spend about 30 minutes, plus a little patience while they cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour and baking soda. This helps combine them evenly. Set this bowl aside for now.
3. Mix the Wet Ingredients:
In a larger bowl, pour in the melted butter, then add the granulated sugar, brown sugar, and salt. Use a whisk or a hand mixer to beat these together until they’re well combined and creamy.
4. Add Vanilla and Eggs:
Next, stir in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition. This step is crucial to help the cookies rise and become nice and fluffy!
5. Combine Wet and Dry Ingredients:
Now, it’s time to add the flour mixture to the wet ingredients. Mix just until everything is combined—be careful not to overmix, as this can make your cookies tough.
6. Fold in the Chocolate Chips:
Grab your chocolate chips and gently fold them into the dough. This helps distribute them evenly so every bite is chocolatey goodness!
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each, as they will spread out while baking.
8. Bake for Perfect Cookies:
Place the baking sheets in the preheated oven and bake for about 10 to 12 minutes. Keep an eye on them; you want the edges to be golden brown while the centers remain soft and slightly underbaked.
9. Cool Down:
Once they’re out of the oven, let the cookies cool on the baking sheets for 5 minutes. This allows them to firm up a bit before moving them to a wire rack to cool completely.
10. Enjoy!
Now that your cookies are cool, enjoy them warm or store them in an airtight container for up to a week (if they last that long!). These cookies are perfect for sharing or indulging on your own!
Happy baking and enjoy your delicious chocolate chip cookies!
Can I Substitute the Butter for Oil?
While you can substitute butter with an equal amount of oil, it may change the texture of the cookies. Butter adds richness and flavor, while oil generally makes cookies softer. If you choose to use oil, consider adding a bit of creaminess with some yogurt or applesauce to mimic butter’s properties.
How Do I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want them to stay fresh longer, you can refrigerate them, but make sure they’re in a sealed container to prevent them from absorbing odors from the fridge.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet and freeze until firm. Then transfer the dough balls to a zip-top bag. When you’re ready to bake, place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, a flax egg works well too: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes, and then add it to your batter. This will keep your cookies moist!
