How to Make Homemade Chocolate Chip Cookies from Scratch: My Favorite Chocolate Chip Cookie Recipe

Learn How to Make Homemade Chocolate Chip Cookies from Scratch that Everyone will love!

Chocolate chip cookies are a huge favorite among cookie and sweets fans. They are a delicious cookie that most people just can't get enough of. Have one and you have to have another and another and another...

If you want to know how to make homemade chocolate chip cookies from scratch that are easy to make and very delicious, you have come to the right place. Once you know how to make these chocolate chip cookies, you will find yourself making them time and time again.

This is my absolute favorite chocolate chip cookie recipe. It is my own recipe. I started with a few basic recipes and tweaked them together to come up with a soft, chewy, chocolaty, cookie. It has taken me years of trial and error, but I've finally found the right combinations and techniques. Everyone loves my cookies, and everyone will love yours, too, if you use my chocolate chip cookie recipe.

First, get your ingredients together.

You will need the following:

1 1/2 sticks (3/4 cup) butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs

2 1/4 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups (12 oz.) semi-sweet or milk chocolate chips

Make sure you have all the ingredients. If you're missing some, pick them up at the store before you start. Make a list and double check it before you go so that you don't forget anything. If you find out half-way through you're missing something, you're going to be upset. Once you have all the ingredients to make homemade chocolate chip cookies from scratch, you can start mixing them together.
You can use an electric mixer to mix the dough, but be careful not to 0ver-beat it once you add the eggs. It will also be more difficult to use a mixer when you're stirring in the flour. I prefer to stir it all by hand.

Butter and Sugar

Start by creaming together the butter, brown sugar, and granulated sugar. If you want, you can use the mixer for this step only, to get the best results. Make sure the butter is softened but not melted. The best way to soften it is to leave it out on the counter at room temperature for a couple hours. If you forgot to take it out, use the microwave on 50% power at 10 then 5 second increments to avoid melting.

Eggs and Vanilla

Once the butter and sugar is creamed together, mix in the vanilla and eggs. Don't beat it together, you don't want it to be frothy. This is when I usually suggest you stop using a mixer if you began with one. If you mix it too much with the eggs, you'll make your chocolate chip cookies spongy instead of chewy and moist.

Start mixing together your dry ingredients for your homemade chocolate chip cookies.

Next, get a separate bowl and measure and mix together the flour, baking soda, and salt. Mix it together well so that there are no lumps in the flour. Do not use a mixer for this step or else your kitchen will be covered with flour. You just need to stir it enough with a spoon to smooth the lumps and incorporate the baking soda and salt.

Now, you can slowly start adding the flour to the wet mixture. Mix is slowly but thoroughly. You can use an electric stand mixer with a dough hook initially, but keep it low. Again, I prefer to just use a spoon. It's a pretty simple dough that you really don't need a mixer, unless you're making several large batches.

Finally, pour in the chocolate chips and mix it all together. When you learn how to make chocolate chip cookies from scratch, you will need to mix it correctly and use all the right amounts or else they won't come out right. However, you can add an extra 1/2 cup of chocolate chips or use mini chips instead if you really love the chocolate part. This won't mess with the baking too much. They'll still taste great.

When the dough is all mixed, you can either bake them right away or put them in the fridge. The dough will stay fine in the fridge for about a week or in the freezer for about a few months. I've tweaked my recipe enough that you really don't need to refrigerate it before baking. I do recommend keeping the dough in the fridge in between scooping batches.

Time to bake your homemade chocolate chip cookies.

When the dough is ready to bake, preheat your oven to 350 degrees. Get a nonstick cookie sheet. You can put a sheet of parchment paper on the pan to make it easy to remove the chocolate chip cookies, but that is optional. If you do, be careful when you move the pan around after they're baked so that they don't slide off the pan. Parchment paper makes cookies easy to slide off, even when you don't want them to.

Use a spoon and make small 1 1/2 inch balls with the homemade chocolate chip cookie dough. Roll them in your hands to make perfect circles, but don't handle them too much or they will start to get warm before they get into the oven. You can also use a cookie scoop. It looks like an ice cream scoop but it is smaller and the perfect size for cookies. This will also make sure your chocolate chip cookies are even in size.

Place them on the cookie sheet about 2 inches apart and 2 inches from the edges. Put them in the oven and bake for 8 to 12 minutes, depending on your oven and how big you made the cookies. Keep an eye on them and remove them when they are lightly golden brown.

Remove them from the oven and let them cool for about 3 to 5 minutes on the pan. Then, remove them from the pan and put them on a cooling rack. Let them cool completely or you can serve them warm.

It is not hard to learn how to make chocolate chip cookies even if you are making them from scratch. Make these delicious cookies for a party, get together, or for your cookie jar. Everyone will love these warm, delicious chocolate chip cookies and will come back for more!

If you follow this chocolate chip cookie recipe, you'll make great, chewy, and chocolaty cookies every time. If you find your cookies don't come out just right, make sure you did everything correctly. Here are a few common mistakes to avoid when following this chocolate chip cookie recipe:

1. Don't melt the butter, but make sure it's soft.
2. Don't put in too much butter or they will flatten out too much.
3. Don't put the balls of dough on a hot or warm cookie sheet. Let it cool completely before preparing the next batch.
4. Don't put in too much flour or they will crumble.
5. Don't forget the baking soda!
6. Don't bake them too long or they will become hard.
7. Use the light on your oven to check on the cookies instead of constantly opening the door or else you'll lose heat making them bake inconsistently.

Oatmeal Chocolate Chip Cookies

Chocolate chip cookies are a classic cookie. Oatmeal cookies are also very popular. Put them together and you get delicious oatmeal chocolate chip cookies. Traditionally, oatmeal cookies are made with raisins. These are made with chocolate chips which makes them richer and sweeter. You could mix half raisins and half chocolate chips if you love both. Nuts can also be added. Just add 1/2 cup chopped nuts such as walnuts or pecans.


When following this oatmeal chocolate chip cookie recipe, follow the directions carefully. Do not make any substitutes such as all butter. This will cause the cookies to flatten out too much. You can use semiweet chocolate chips, milk chocolate chips, or chocolate chunks. Mini M&Ms are another great option.

Ingredients:

1/2 cup shortening
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups chocolate chips

1. Using a wooden spoon or mixer, mix together the shortening and butter until it is creamy and smooth. Be sure to let the butter soften completely to room temperature so that you don't end up with clumps of butter. A stand mixer is the easiest way to do this, but you can use a hand mixer or just mix it with a wooden spoon yourself.
2. Add the brown sugar and granulated sugar and mix it all together until it becomes a light and fluffy consistency. There should be no clumps of sugar. Break up the brown sugar as you add it to the bowl to ensure there are no clumps.
3. Stir in the eggs and vanilla stirring just until combined. Beating the mixture too much as this stage will add too much air and make them fluffy and crumbly.
4. In a separate bowl, stir together the flour, baking soda, and salt. Use a whisk to mix it together. This will make it easier to get out all lumps and make everything mix evenly.
5. Slowly add the flour mixture to the wet mixture, stirring or using a mixer on the lowest setting. Add about 1/2 cup at a time, stirring completely in between.
6. When the dough is complete, add in the oats and stir in completely. Stir in the chocolate chips and any other ingredients you want to add such as nuts.
7. Refrigerate the dough for 1 to 2 hours or overnight. The dough can be frozen if you are saving it for later.
8. Preheat the oven to 350 degrees.
9. Form the dough in to 1 to 1 1/2 inch balls with a scooper or your hands. Place them 2 inches apart onto an ungreased cookie sheet.
   
10. Bake in the oven for 10 to 15 minutes or until the cookies are golden brown. Remove them from the oven and let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These oatmeal chocolate chip cookies taste great warm with a tall, cold glass of milk. They can also be put in your lunch for a snack. However you choose to enjoy them, there is no doubt you will want to make them again soon.

Chocolate Chip Cookie Cake

A chocolate chip cookie cake can be made for all sorts of occasions. They are great for birthdays, graduations, showers, etc. The best thing about a chocolate chip cookie cake is that it is a unique idea that still tastes great. If you're tired of regular cake or you just love cookies, this is a great alternative.

A chocolate chip cookie cake is essentially a giant cookie. In fact, many people refer to it as a giant cookie. However, it can be made more like a cake than just a giant cookie with a few tweaks.

When baking a giant cookie, you can't follow everything exactly as you would with regular cookies. The dough is just the same as this chocolate chip cookie recipe. Follow the recipe for the regular chocolate chip cookie dough and thoroughly refrigerate it. If the dough is too soft, it will run out all over and probably be bigger, thinner, and crunchier than you want.

With ordinary drop cookies, you keep then in a ball and space them out on a sheet. If you did this with a giant cookie, the edges would be hard and possibly burnt, and the center would be doughy and un-cooked. Instead, you must form the cookie to begin with.

A 12 inch round cake pan will work best. If you don't have one, form one with foil pulling up an edge all the way around, then place the foil pan on a cookie sheet. Line the pan with parchment paper or lightly grease it. Press the dough in the pan leaving about 2 inches of space between the dough and the edge of the pan. The cookie will continue to spread out.

You can also put the dough in a rectangular or square pan if you want, but it won't be a round cake. Some people prefer the rectangular shape. These can be cut into bars as well.

Preheat the oven to 300 degrees. The oven temperature needs to be lower to ensure the cookie bakes evenly. You can decorate the chocolate chip cookie cake before by pressing in M&Ms or other nuts and candies into the top. Bake in the oven for about 30 to 35 minutes until the cookie is golden brown around the edges and looks set and cooked in the middle. No need for the toothpick test because it's not really a cake.

After the chocolate chip cookie cake is baked, you can decorate it however you please. You can write directly on it with icing or add flowers and decorations. You can frost it, too. To make an extra special cake, do layers. Put a thin layer of extra thick buttercream frosting in between 2 or more layers of cookie. For best results, keep the cookie cool so that the frosting doesn't squeeze out when you cut it.

If you're putting frosting in between layers or frosting the top, don't add too much. Cookies are much richer than cake and adding too much frosting could end up creating a dessert with way too much sugar and density.