Sandra This Paula Deen Chocolate Chip Cookies Recipe is a soft and chewy recipe, which is made with salted butter and chocolate chips. It’s a straightforward recipe, ready in about 30 minutes.
Paula Deen Chocolate Chip Cookies Recipe Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips (12 oz)
How To Make Paula Deen Chocolate Chip Cookies
- Prep the oven and pans: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- Cream the butter and sugars: In a large bowl using an electric mixer, cream the softened butter, granulated sugar, and light brown sugar together until combined.
- Add the eggs and vanilla: Beat in the eggs and vanilla extract for about 1 minute, until the mixture is light and fluffy.
- Mix in the dry ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in the chocolate chips: Stir in the chocolate chips with a spatula until they are evenly distributed throughout the dough.
- Scoop and bake: Roll about 2-3 tablespoons of dough at a time into balls and place them evenly spaced on your prepared baking sheets. Bake for 8-10 minutes.
- Cool the cookies: The cookies are done when the edges are just barely starting to turn brown. Let them sit on the hot baking pan for 5 minutes to set before transferring them to a cooling rack.
Recipe Tips
- How do I get perfectly soft and doughy cookies? The most important secret is to not overbake them. Pull the cookies from the oven when the edges are set and lightly golden, but the centers still look slightly underdone and doughy. They will continue to cook and set on the hot pan.
- Why are my cookies flat? Flat cookies are usually the result of butter that is too soft or melted. Your butter should be softened to room temperature, but not greasy or melty. Using old baking soda can also cause cookies to spread too much.
- Can I chill the dough? Yes. While this recipe is designed as a no-chill recipe, chilling the dough for at least 30 minutes (or up to 24 hours) will result in thicker cookies and a deeper, more developed flavor.
- How do I get uniform cookies? Using a cookie scoop is the best way to ensure all of your cookies are the same size. This helps them to bake evenly.
What To Serve With Chocolate Chip Cookies
The classic chocolate chip cookie is a perfect treat on its own, but it’s even better with:
- A tall, cold glass of milk
- A scoop of vanilla bean ice cream to make a cookie sandwich
- A hot cup of coffee or tea
How To Store Chocolate Chip Cookies
Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. Freeze: You can freeze the baked cookies or the unbaked cookie dough balls. To freeze the dough, place the rolled balls on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag for up to 2 months.
Chocolate Chip Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 183kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 153mg
- Potassium: 31mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 197IU
- Vitamin C: 1mg
- Calcium: 24mg
- Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes. If you use unsalted butter, you may want to increase the amount of sea salt in the recipe to 1 1/4 or 1 1/2 teaspoons to ensure the flavor is properly balanced.
Yes. Place the frozen dough balls on a parchment-lined baking sheet. You can either let them thaw for about an hour and bake as directed, or bake them directly from frozen. To bake from frozen, reduce the oven temperature to 350°F (175°C) and add a few extra minutes to the baking time.
Absolutely. You can use milk chocolate, dark chocolate, or white chocolate chips. You can also use chopped chocolate chunks from a bar for bigger pockets of melted chocolate.
Try More Recipes:
- Paula Deen Not Yo Mama’s Banana Pudding Recipe
- Paula Deen Banana Pudding Recipe
- Paula Deen Chocolate Pound Cake Recipe
Paula Deen Chocolate Chip Cookies Recipe
Description
A simple, no-chill chocolate chip cookie that’s soft and doughy in the center with perfectly crisp edges.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter and both sugars. Beat in the eggs and vanilla.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the chocolate chips.
- Roll dough into 2-tablespoon sized balls and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes, until the edges are just beginning to brown.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- The secret to soft cookies is to underbake them slightly; they will continue to set on the hot pan.
- Using softened, not melted, butter is key to preventing the cookies from spreading too much.
- For a deeper flavor, you can chill the dough for at least 30 minutes before baking.
- This dough freezes beautifully; just roll it into balls and freeze for later.
