October 25

22 comments

Best Chocolate Chip Cookie Recipe Ever

By Sonia Gupta

October 25, 2016

Chocolate, Eggless, Quick Recipes, Sweet

A cookie recipe that originated in 1938, is now one of the most popular cookie recipes around the world. Yes, we are talking about quick chocolate chip cookies recipe. The traditional choco chip cookie recipe uses both brown and white sugar. But, today we will make our best chocolate chip cookies recipe with organic sugar

Keeping my elders in mind, who follow strict vegetarian food, I have kept this chip cookie recipe eggless. My today’s recipe is an attempt to delight the elders in the house. By the way, I, being a 100% vegetarian, am a big promoter of eggless baking recipes.

Quick Notes for Baking Choco Chip Cookies

Tin SizeBaking Tray 10″
Oven Temp180° C
Baking Time12 minutes
MW Convection Temp160° C
Baking Time12 minutes
Demold InstructionsImmediately
Cooling Time15 minutes

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to make Chocolate Chip Cookies from Scratch

If you follow this chips cookies recipe to the tee, you will get thick, crunchy, and best homemade chocolate chip cookies. No special ingredient need to make these delicious cookies.

These chip cookies are going to be crisp from outside and tender from inside. If you want them crispier, bake them for 2 more minutes.

PS: you can refrigerate this cookie dough for 3 months and refrigerate the baked cookies for 2 weeks.

Baking Chocolate Chip Cookies

In a small bowl, whisk unsalted butter & organic sugar. Add vanilla essence and mix well.

Melted Butter for Choco Chip Cookies

Now add all-purpose flour, baking soda, cocoa powder, and choco chips. Incorporate the dry ingredients into wet ingredients well.

Don’t over-mix or knead the dough. The dough will look like as shown in the picture below.

Choco Chip Cookies Dough

With a soft hand, divide this mixture into 18 equal parts and make balls. Meanwhile, preheat the oven to 180 °C.

Grease the baking tray or place a parchment paper. Place the balls of dough on a baking tray. Space the cookies about 2 inches apart on the tray as these will expand when you bake.

Choco Chips Cookies dough balls

Bake these cookies for 12-15 minutes.

Once done, place cookies on a wired rack for a while else these will turn moist.

Your Choco chip cookies are ready. Goes best with tea or coffee.

Choco Chip Cookies

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Eggless Choco Chip Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Snacks, Tea Time
Cuisine: American
Servings: 18 Cookies

Ingredients

Instructions

  • In a small bowl, whisk butter and sugar. Add vanilla essence and mix well.
  • Now add flour, baking soda, cocoa powder, and Choco chips. Incorporate the dry ingredients into wet ingredients well.
  • Don’t over-mix or knead the dough.
  • With a soft hand, divide this mixture into 18 equal parts and make balls. Meanwhile, preheat the oven at 180 °C.
  • Grease the baking tray or place a parchment paper. Place the balls of dough on a baking tray. Space the cookies about 2 inches apart on the tray as these will expand when you bake.
  • Bake these cookies for 12-15 minutes.
  • Once done, place cookies on a wired rack for a while else these will turn moist.
  • Your Choco chip cookies are ready. Enjoy with your choice of Tea/Coffee.

Notes

  1. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
  4. In Cookies, vegetable oil and butter are not interchangeable. Butter not only provide fat to the cookies but also provide structure. Vegetable oil stays fluid in nature and hence will fail to give structure to your cookies.
  5. Do not knead the dough else it will develop the gluten that will result in soft and chewy cookies.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

Important Resources for HomeMakers & HomeBakers

Sonia Gupta

About the author

Sonia is an award-winning baking instructor and her baking courses are recognized by all baking enthusiastic. She is a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding her forte as being one of the top baking instructors when it comes to whole wheat baking, Sonia has gain mastery in eggless and healthy baking. She has trained more than 2000 people in the last 3 years and continues to satisfy her desire to transform "HomeMakers into HomeBakers". You can follow her on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check her YouTube Channel.

  • Sometimes my cookies get very hard after cooling them
    I don’t know why it happens but one can’t bite
    It as it’ becomes too hard.. pls guide

    • Pooja, if you are going to over bake your cookies then those will turn hard. So bake the cookies until there is golden colour on the edges. Dont worry if the cookies are soft that time as they will turn hard once cool down.

      Also don’t use black tray to bake cookies and always line your tray with parchment paper.

      Hope these tips will help you to nail perfect cookies next time. Do let me know.

      Happy Baking!
      Sonia

  • In one of the above comments, you mentioned that adding baking powder makes the cookie crisp whereas baking soda makes them chewer. Is it appliacable to all cookie recipes? I am keeping especially, the oat raisin cookies recipe.

  • Hello sonia…I tried your recepie…It was really good …But it had cracked edges..What could be the reason and how can I have the clean edges

    • Hi Purvi, the choice of baking soda and baking powder is completely dependent on the outcome you want within your cookies. I wanted to have chewy cookies and hence used baking soda. Baking powder will expand the cookies and makes it crispy.

      Hope this helps
      Sonia

  • Hi Sonia
    The recipe is tempting.
    Before starting off, could you please let me know, what is your cup measurement?
    Is it 240 ml for a cup or 250?
    Thanks for taking out time ?

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