MONDAY, AUGUST 4, 2025
Chocolate Chip Cookies
Crisp edges, soft centers, and chocolate in every bite.
By Ree DrummondPublished: Oct 31, 2024
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5
1 Rating
the pioneer woman's chocolate chip cookies recipe
Will Dickey
Yields:
16
Prep Time:
25 mins
Total Time:
1 hr 20 mins
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There are a few things you should know about these chocolate chip cookies. First, they're big. Second, they're made with two types of chocolate. And third, they're unbelievably yummy.
Lots of people have varying opinions about what makes the perfect chocolate chip cookie, and for me, these are it. They're just your good ol' simple type of cookie with crisp, golden edges, a soft center, and chocolate in every dang bite. What I think makes them truly better is that they're made with chopped chocolate instead of chips. With chopped chocolate you get a mix of small and large chunks, so you're left with pools and streams of chocolate on every inch of the cookie. And it just doesn't get any more glorious than that.
What kind of chocolate is best for chocolate chip cookies?
I like using mostly semisweet chocolate mixed with a little dark chocolate for a nice balanced cookie. Feel free to switch up the type chocolate to your liking! The key is to start with good quality chocolate bars and chop them up yourself. It's a little more work than tossing in a bag of chocolate chips, but the results are worth it!
Do you have to chill the dough?
Yes! Chilling the dough balls in the fridge for at least 20 minutes helps them firm up so the cookies don't spread too thin when they're baked. The dough will stay good for up to three days in the fridge if you'd like to make the dough now and bake it off later.
Ingredients
2 sticks (1 cup) salted butter, at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 Tbsp. vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
8 oz. good-quality semisweet chocolate, chopped into chunks
4 oz. good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling
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Directions
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1
Line 3 baking sheets with parchment paper.
2
In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda, and salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula.
3
Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the side of the bowl to flatten the top. Scoop onto the prepared baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, for at least 20 minutes.
4
Preheat the oven to 350°F.
5
Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.
Tip: Chocolate chip cookies will keep in an airtight container at room temperature for up to 3 days. They will keep in an airtight container in the freezer for up to 3 months. Let the cookies thaw at room temperature for 1 hour before serving. The dough will keep in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Let the frozen dough thaw in the refrigerator overnight before baking.
Posted 11:27 AM