Baking & Pastry > Basic Baking Principles > Mixing Methods > Creaming Method (Cakes, Cookies)

Classic Chocolate Chip Cookies

Master the creaming method with this timeless chocolate chip cookie recipe. Achieve perfectly chewy cookies with crisp edges every time.

Prep Time
15 minutes
Cook Time
9-11 minutes
Servings
36 cookies
Ingredients
  • 1 cup (2 sticks / 226g) Unsalted Butter, softened
  • 1/2 cup (100g) Granulated Sugar
  • 3/4 cup (150g) Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups (270g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups (340g) Chocolate Chips

Preparation

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents sticking and makes cleanup easier.

Creaming Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer on medium speed. Creaming thoroughly incorporates air and creates a tender cookie. This process can take 3-5 minutes. Scrape the sides of the bowl to ensure even mixing.

Adding Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Fully incorporate each egg before adding the next for a smooth batter.

Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed, preventing pockets of saltiness or uneven rising.

Combining Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this will develop the gluten and result in tough cookies. Mix until almost combined, then fold in the chocolate chips.

Baking the Cookies

Drop by rounded tablespoons onto the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy

Enjoy your freshly baked chocolate chip cookies! Store in an airtight container at room temperature.

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FAQ

  • Why do I need both granulated sugar and brown sugar?

    Granulated sugar contributes to crisp edges, while brown sugar adds moisture and chewiness.
  • What if my butter isn't soft enough?

    You can gently microwave the butter for a few seconds at a time, but be careful not to melt it. It should be soft but still hold its shape.
  • Can I use different types of chocolate chips?

    Absolutely! Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate chips.