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Everyday Chocolate Chip Cookies

Everyday Chocolate Chip Cookies
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Everyday Chocolate Chip Cookies

Everyday Chocolate Chip Cookies

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Simple family chocolate chip cookies you can mix, scoop, and bake right away – soft in the middle, lightly golden around the edges, and made without chilling the dough.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 30 to 36 cookies
Course: Bars & Pastries, Cookies
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup margarine or plant-based baking sticks (2 sticks; 226 g), softened
  • 3/4 cup packed brown sugar (about 165 g)
  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs
  • 1 tsp vanilla extract (5 mL)
  • 2 1/2 cups all-purpose flour (300 g)
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 3/4 cup semisweet chocolate chips (about 125-130 g)

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Electric mixer or sturdy spoon
  • Rubber spatula
  • Cookie scoop or tablespoon
  • Parchment-lined baking sheets
  • Wire cooling rack

Method
 

  1. Preheat the oven. Heat to 350°F / 175°C. Line baking sheets with parchment paper.
  2. Cream margarine and sugars. Beat the softened margarine, brown sugar, and granulated sugar for about 2-3 minutes, until creamy.
  3. Add the eggs. Beat in the eggs one at a time, mixing after each addition.
  4. Add vanilla. Mix in the vanilla extract.
  5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Combine. Add the dry ingredients to the margarine mixture.
  7. Mix gently. Mix only until the flour disappears. Do not overmix.
  8. Add the chocolate. Fold in the chocolate chips.
  9. Portion. Scoop about 1 1/2 Tbsp / 30-35 g dough per cookie.
  10. Shape. Roll gently into balls.
  11. Arrange. Place about 2 inches apart on the prepared baking sheets. Do not flatten.
  12. Bake. Bake for about 9-11 minutes, beginning to check at 9 minutes.
  13. Check for doneness. The edges should be lightly golden, the tops should look set, and the centers should still look soft.
  14. Cool on the pan. Leave the cookies on the baking sheet for about 5 minutes.
  15. Finish cooling. Transfer to a wire rack.

Notes

Oil Option
Instead of the stick margarine, use 1 cup oil (240 mL). The margarine version is the main recipe because it gives a more traditional cookie texture. The oil version will be softer and may spread a little more.
Less-Sweet Option
For a less-sweet cookie, reduce the granulated sugar to 1/2 cup (100 g). Keep the brown sugar unchanged.
If Using Oil Instead
  • Whisk the oil, brown sugar, and granulated sugar until well combined.
  • Whisk in the eggs and vanilla.
  • Add the flour, baking powder, and salt.
  • Fold in the chocolate chips.
  • Scoop immediately and bake as directed.
  • Bake one test cookie first. If the dough spreads too much, refrigerate the remaining dough for 20-30 minutes.
Make Ahead, Storage & Freezing
  • Room temperature: Store airtight for about 4-5 days.
  • Freeze baked cookies: Up to 3 months.
  • Freeze dough balls: Freeze until solid, then transfer to an airtight freezer bag.
  • Bake from frozen: Add about 1-2 minutes and watch the edges.
Bubby’s Tip
This is the cookie to make when you do not want a project. Soft margarine, a bowl, a scoop, and about ten minutes in the oven. The hardest part is trusting them enough to take them out while the middle still looks soft.

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