Chocolate chip cookies are a classic American dessert that is loved by many. This easy KitchenAid chocolate chip cookies recipe results in soft, chewy cookies packed with chocolate chips. Making these chocolate chip cookies with a KitchenAid mixer ensures evenly blended dough and consistent, delicious results every time.
Read on for step-by-step instructions, tips for making the perfect chocolate chip cookies, and ideas for customizing this basic recipe.
How to Make KitchenAid Chocolate Chip Cookies
Making these chocolate chip cookies is simple, especially if you use a KitchenAid mixer. Here are the step-by-step instructions:
Total Time: 1hr 10mins | Servings: 54 Cookies | Calories: 118.5 Kcal
Ingredients Needed
- 3 cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 1 cup butter, softened
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
Kitchen Appliances Needed:
- KitchenAid Stand Mixer – Using a KitchenAid mixer ensures properly creamed butter and sugar as well as evenly mixed dough. Hand mixing does not achieve the same consistency.
- Parchment Paper – Lining baking sheets with parchment paper allows for easy removal of the cookies and prevents sticking.
- Wire Racks – Allowing cookies to cool completely on wire racks prevents over-baking from residual heat on the baking sheets.
Step-by-Step Instructions
Step 1. Cream the butter and sugars:
Soften 1 cup of butter and beat it with both granulated and brown sugars on medium speed until light and fluffy, about 1-2 minutes. This step aerates the batter for chewy cookies.
Step 2. Add eggs and vanilla:
Mix in 2 eggs one at a time, beating well after each addition. Then add 1 1/2 teaspoons of vanilla extract.
Step 3. Whisk dry ingredients:
In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon salt, and 3 cups of flour.
Step 4. Add dry to wet:
With the mixer on low speed, slowly add the dry mixture to the wet ingredients until just combined. Do not overmix.
Step 5. Fold in chocolate chips:
Use a rubber spatula to gently fold in 12 oz semi-sweet chocolate chips.
Step 6. Scoop dough:
Scoop rounded tablespoon-sized balls of dough and space them 2 inches apart on the baking sheets.
Step 7. Bake 8-10 minutes:
Bake at 375°F for 8-10 minutes until lightly browned at the edges.
Step 8. Cool:
Allow to cool on the baking sheet for 1 minute before moving to a wire rack. Enjoy!
Tips for Best Results
- Use room temperature butter for proper creaming. Cold butter won’t cream properly.
- Don’t overmix the dough, which can cause tough cookies. Mix just until combined.
- Scoop uniform balls of dough so the cookies bake evenly.
- Let cookies rest on the baking sheet for 1 minute before moving them to prevent breaking.
- Store in an airtight container at room temperature up to 1 week. Freeze dough for longer storage.
Recipe Variations
- Add 1 cup chopped walnuts, pecans, or almonds for nutty chocolate chip cookies.
- Use white chocolate, butterscotch, or peanut butter chips instead of semi-sweet chocolate chips.
- Add 1 tsp cinnamon or pumpkin pie spice to the dough for extra flavor.
- Drizzle melted chocolate over the cooled cookies or roll the edges in decorative sugar before baking.
- For thicker cookies, use a 1/4 cup cookie scoop instead of a tablespoon to portion the dough.
- Make ice cream sandwiches by inserting a scoop of ice cream between two cookies.
Serving Suggestions
Enjoy the chocolate chip cookies with a tall glass of cold milk or coffee.
Use the cookies as an ice cream topping by crumbling them on top of your favorite flavor.
Make cookie sandwiches with frosting or ice cream packed between two cookies.
Give the cookies as homemade gifts to friends and family during the holidays.
Storing and Freezing Cookies
Storing baked cookies: Store in an airtight container at room temperature up to 1 week. The crisp edges will soften over time.
Storing cookie dough: Place dough in an airtight container and refrigerate up to 5 days before baking.
Freezing cookie dough: Scoop dough onto a baking sheet lined with parchment paper. Freeze until solid, about 2 hours. Transfer frozen dough balls to an airtight container or resealable plastic bag. Bake directly from frozen, adding 1-2 minutes to bake time.
Freezing baked cookies: Allow baked cookies to cool completely then place in a resealable plastic freezer bag. Freeze up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions About kitchenAid Chocolate Chip Cookies Recipe
Can I freeze the dough?
Yes, scoop dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
Can I use light brown sugar?
Yes, you can substitute light brown sugar in a 1:1 ratio for the dark brown sugar.
How long do cookies last?
Properly stored at room temperature in an airtight container, cookies will last 5-7 days. Cookies can be frozen for up to 3 months.
Why are my cookies flat?
Overmixing the dough can cause too much gluten development resulting in flat cookies. Try mixing the dough just until combined. Also, be sure to allow the shaped dough to rest briefly before baking.
Can I substitute margarine for butter?
Yes, you can use margarine instead of butter. The flavor and texture may differ slightly.
Conclusion
These KitchenAid chocolate chip cookies are sure to become your new favorite recipe. Using a stand mixer like a KitchenAid makes it easy to whip up a batch of this classic cookie dough. With just a few simple ingredients and some easy mixing, you can have freshly baked chocolate chip cookies that are soft and chewy on the inside with crisp edges.
Customize the kitchenAid Chocolate Chip Cookies Recipe with different add-ins or by using your favorite type of chocolate chips. Enjoy the cookies straight from the oven or gift them to family and friends. The aroma of freshly baked chocolate chip cookies will fill your kitchen with a sweet, nostalgic scent.
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