Betty Crocker Chocolate Chip Cookie Recipe

Betty Crocker Chocolate Chip Cookie Recipe yields classic chocolate chip cookies that are slightly soft, slightly crunchy, and delightfully doughy in the center. With simple pantry staples and no need for chilling the dough, these cookies are easy and quick to whip up—perfect for any occasion.There’s nothing quite like the aroma of Betty Crocker Chocolate Chip Cookie Recipe wafting through your kitchen. The Betty Crocker Chocolate Chip Cookie recipe is a timeless classic, beloved for its simplicity, perfect texture, and rich, buttery flavor. Whether you’re baking for a crowd or just craving a sweet treat, this recipe delivers every time.

Servings

Makes about 48 cookies (serves approximately 24 people if you assume 2 cookies per person).

Estimated Cost

Approximately $8–$10 USD for the full batch, depending on your pantry staples and brand choices.

Prep Time

15–20 minutes prep
8–12 minutes baking per batch
Total time: about 1 hour 30 minutes (including cooling)

Courses

Dessert or snack

Cuisine

American

Betty Crocker Chocolate Chip Cookie Recipe Equipment

• Large mixing bowl
• Electric mixer or sturdy spoon
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet(s)
• Parchment paper (optional, for easy cleanup)
• Cooling rack

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup coarsely chopped nuts (optional)

Instructions

1. Preheat Oven
   Preheat your oven to 375°F (190°C).
2. Mix Dry Ingredients
   In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. (You can also do this by hand with a sturdy spoon for about 1 minute.)
4. Add Egg and Vanilla
   Beat in the egg and vanilla extract until smooth and well combined.
5. Combine Wet and Dry
   Gradually stir in the flour mixture just until blended. The dough will be stiff.
6. Add Chocolate Chips (and Nuts)
   Fold in the chocolate chips and nuts (if using).
7. Scoop Dough
   Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased or parchment-lined baking sheets.
8. Bake
   Bake for 8–12 minutes, or until the edges are golden brown and the centers are still soft.
9. Cool
   Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
10. Store
    Store cooled cookies in an airtight container.

Calories

Approximately 72 calories per cookie.

Recipe Notes

• For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
• For thicker cookies, chill the dough for 30 minutes before baking.
• To keep cookies soft during storage, place a slice of bread in the container with the cookies.
• You can freeze dough balls for future baking—just add an extra minute or two to the bake time.
• Line your baking sheet with parchment paper for easy cleanup and even baking.
• Swap in walnuts or pecans for a classic nutty crunch, or omit for a nut-free version.