I’ve never been keen on making cookies, I usually bake batches for Christmas holidays and then forget about them for the rest of the year. But I’ve recently started a cute little project with my friend that involves making cookies. One of my favorite so far are classic chocolate chip.
These cookies are no science. The most important thing is to chill the dough for at least 24 hours, so that dry ingredients get to properly soak up all the wet ingredients and result in chewy and thick cookies, instead of flat ones with burned brown edges. Also, there’s no need to beat butter with sugar until light and fluffy, it’s enough to mix it for a minute, just to combine all ingredients. Vanilla extract is almost obligatory in this dough and I added some almond extract, gotta say the dough had wonderful flavor. I also like to combine milk and dark chocolate.
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Chocolate chip cookies
- Total Time: 27 minutes plus 24 hours chilling time
- Yield: 24 cookies 1x
Description
These classic chocolate chip cookies are chewy and thick, with a delightful blend of milk and dark chocolate chunks.
Ingredients
- 3 cups (360 g) all-purpose flour
- 3/4 cup + 2 tbsp (200 g) butter
- 1 cup (200 g) brown sugar
- 1/4 cup (50 g) sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp almond extract
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 3 1/2 oz (100 g) dark chocolate, chopped
- 3 1/2 oz (100 g) milk chocolate, chopped
Instructions
- In a large bowl, mix the butter, brown sugar, sugar, salt, almond extract, and vanilla extract for 1 minute until just combined.
- Add the egg and egg yolk to the mixture and stir until incorporated.
- In a separate bowl, combine the flour and baking powder. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the chopped dark and milk chocolate until evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for at least 24 hours to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tbsp-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for at least 24 hours to ensure thick and chewy cookies.
- You can substitute almond extract with more vanilla extract if preferred.
- Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Basic
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 100
- Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Gluten Free: Olive Oil Chocolate Chip Cookies
- Gluten Free: Double Chocolate Chip Cookies
- Chocolate Dipped Chili and Lime Shortbread Cookies
- Almond Butter, Maple and Chocolate Chunk Cookies
Frequently Asked Questions
Why does the dough need to chill for a full 24 hours?
The article explains this directly: the 24-hour rest allows the dry ingredients to properly soak up all the wet ingredients, which results in cookies that bake up chewy and thick instead of flat with burned brown edges. The notes reinforce that this step is non-negotiable for the intended texture. 
Why mix the butter and sugar for only 1 minute?
The author explicitly says there is no need to beat butter and sugar until light and fluffy — mixing for just 1 minute is enough to combine everything. Over-creaming would incorporate too much air and produce a cakier, less dense cookie.
What does the almond extract do, and can I leave it out?
The author adds 1 tsp of almond extract alongside 1 tablespoon of vanilla extract, noting the dough had a “wonderful flavor” from the combination. The notes say you can substitute it with more vanilla extract if you prefer, so it is optional but contributes a distinctive depth.
