How long do chocolate chip cookies stay fresh?

My cookies stay fresh for 5-7 days in an airtight container at room temperature. For longer, freeze them. They'll keep for up to 3 months.

Can I make chocolate chip cookies without brown sugar?

Brown sugar is key for chewiness. But, you can use white sugar and molasses as substitutes. The cookies might be less moist and taste different.

What's the best way to get chewy chocolate chip cookies?

For chewy cookies, use brown sugar and don't overbake. Chill the dough for 30 minutes before baking. Take them out when edges are golden but centers are slightly underdone.

Can I make this recipe gluten-free?

Yes! Use a gluten-free flour blend as a 1:1 substitute. Make sure all ingredients are gluten-free.

How do I prevent my cookies from spreading too much?

Chill the dough for at least 30 minutes. Or up to 24 hours. This prevents spreading and keeps the shape.

Can I freeze chocolate chip cookie dough?

Yes! Freezing dough is great. Freeze the whole batch or scoop portions onto a baking sheet. It keeps for up to 3 months. Bake frozen, adding a few minutes to the time.

What type of chocolate chips work best?

Use high-quality chocolate chips like Ghirardelli or Nestle Toll House. Semi-sweet is best, but try milk or dark chocolate too.

How can I make my cookies softer?

Don't overbake. Take them out when edges are golden and centers are underdone. They'll cook a bit more on the sheet.

Are chocolate chip cookies vegetarian or vegan?

They're vegetarian but not vegan. For vegan, use flax eggs, vegan butter, and dairy-free chocolate chips.

Can I add nuts to this recipe?

Yes! Chopped walnuts or pecans add great flavor and texture. Toast them first. Add 1/2 to 3/4 cup of chopped nuts.

Chocolate Chip Cookies: 5 Secrets for Perfect Homemade Treats

Name: Chocolate Chip Cookies Recipe: Ultimate Soft & Chewy Homemade Treats
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 cup (2 sticks) butter, room temperature; ¾ cup brown sugar, packed; ½ cup granulated white sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups Ghirardelli semi-sweet chocolate chips

Description

Ultimate soft and chewy chocolate chip cookies recipe with 22 million page views. Perfect balance of crispy edges and tender centers with premium chocolate chips.

Ingredients

Scale

2¼ cups all-purpose flour

1 cup (2 sticks) butter, room temperature

¾ cup brown sugar, packed

½ cup granulated white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

2 cups Ghirardelli semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy (3-4 minutes).

3. Beat in eggs one at a time, then add vanilla extract.

4. In separate bowl, whisk together flour, baking soda, and salt.

5. Gradually mix dry ingredients into wet ingredients until just combined.

6. Fold in chocolate chips gently to avoid overmixing.

7. Scoop dough into uniform balls using cookie scoop.

8. Place on lined baking sheet, spacing 2 inches apart.

9. Refrigerate shaped cookies for 30-60 minutes.

10. Bake for 10-12 minutes until edges are golden brown but centers appear slightly underbaked.

11. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

For extra chewy cookies, use more brown sugar than white sugar.

Chilling the dough prevents excessive spreading and enhances flavors.

Don’t overbake – cookies continue cooking on the hot baking sheet.

Store in airtight container for up to one week.

Freeze unbaked dough balls for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 12g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg