Last updated on May 12th, 2023 at 10:39 pm
I love chocolate chip cookies! They are so good — or are they? The problem is that some recipes don’t yield the same results. And, if you’re not familiar with them, you may never have tried a chocolate chip cookie recipe before. Well, I have a solution for that! You see, my husband gave me a cookbook and among the most-loved recipes of all time was this Claire Saffitz Chocolate Chip Cookies Recipe. I thought it might be fun to try it out.
What are claire saffitz chocolate chip cookies?
Claire Saffitz Chocolate chip cookies are a classic American treat. They’re made with white flour, brown sugar, butter, eggs, and vanilla extract. They can be made gluten-free by substituting the flour with gluten-free oats or rice flour.
Chocolate chip cookies are a popular choice for holiday baking because they’re easy to make and look festive decorated with icing or sprinkles. Cookie dough is also used as a filling for many other baked goods like cakes and brownies.
Ingredients
- 4 unsalted butter sticks
- 4 cups flour
- 4 tbsp whole milk
- 2 teaspoons salt
- 2 tsp. baking soda
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 eggs
- 2 tbsp. vanilla extract
- 20 oz. Semi-sweet chocolate chunks
Instructions
- Brown 1 stick of butter in a skillet over medium heat.
- Transfer the browned butter to a large mixing bowl.
- After a few minutes of cooling, stir in the remaining stick of butter.
- Stir the mixture well until it is smooth.
- Add the cream and whisk until combined.
- Whisk in both sugars until smooth.
- Then whisk in the eggs and vanilla extract.
- Sift together the flour, baking soda, and 2 teaspoons salt in a separate bowl.
- Stir dry ingredients together, then carefully add to wet ingredients.
- Add the flour mixture and whisk the batter until no more flour is visible.
- Stir in the chocolate chips.
- Refrigerate the dough for 20 minutes.
- Then remove from the fridge and divide the dough into portions for the second round of chilling.
- Scoop the dough with an ice cream scooper (1 scoop = 1 cookie).
- Spread out on a baking sheet that has been covered with foil.
- Refrigerate for 12 hours, wrapped in plastic wrap.
- When you’re ready to bake cookies, line another baking sheet and place 4-6 cookies per sheet.
- For about 12 minutes, bake at 350°F until golden. Remove from the oven and set aside to cool.
Tips
The secret to making your chocolate chip cookies better is to use the right ingredients.
You can’t just throw any old thing in a cookie and expect it to turn out well. You want the best, so here are some tips for making your cookies even better:
- Use real butter instead of margarine. Margarine is processed and not as good for you as butter.
- Preheat your oven before making your cookies! This will help them bake faster and make them cook through evenly, so they’re not too soft or crunchy at the edges.
- Don’t use too many eggs—you don’t want to end up with a sticky mess on your hands when you try to spread them on top of the cookie dough! Two large eggs per batch should be plenty.
- If you don’t like nuts, leave them out! But if you do like them… double up on them! It’ll add more texture and flavor without adding extra calories or fat, which means it’ll keep you feeling full longer after eating.
What to serve with?
Chocolate chip cookies are a classic treat, but what to serve them with is not so clear-cut. Serve them with an ice cream sundae or a glass of milk and you’ll be missing out on the cookie itself! Or maybe you’re looking for something a little more filling, like a piece of fruit.
For most people, though, chocolate chip cookies are all about the cookie part. So if you want to keep it simple and sweet, serve your chocolate chip cookies with just plain old milk or water. You can also try serving your chocolate chip cookies with some vanilla ice cream—it’s a great way to add some flavor without adding too much fat or sugar to your meal.
Storage
You can store your chocolate chip cookies for up to three days at room temperature. You can also keep them in a refrigerator for three days or longer in the freezer to ensure they stay fresh longer.
If you want to store the cookies for longer than that, put them in an air-tight container and cover them with waxed paper. They’ll last a week or more that way!
Health Benefits
Chocolate chip cookies are a classic treat, but what exactly are their health benefits?
- They’re full of fiber
Chocolate chip cookies are a rich source of fiber, meaning they help you stay regular. Fibers like oat bran and psyllium are great for preventing constipation, which can be embarrassing when you’re trying to pass a stool. Chocolate chip cookies can also help reduce cholesterol levels and heart disease risk.
- They help lower blood pressure
The key ingredient in chocolate chip cookies is potassium, which helps lower blood pressure by helping with overall muscle function as well as proper kidney function (which is important because it helps regulate electrolytes).
- They can boost your immune system
Amino acids found in chocolate chips have been shown to boost the immune system by helping boost production of antibodies and reducing inflammation in the body so that you don’t get sick as easily!
nutrition facts
Servings: 12 cookies
- Calories: 110
- Fat: 3 gm
- Carbohydrates: 18 gm
- Protein: 1.5 gm
- Fiber: 1.5 gm
FAQ
How long does it take to bake Claire Saffitz cookies?
Claire Saffitz cookies are best when they’re baked to a golden brown, but you should know that this can take up to 20 minutes, depending on how hot your oven is.
Where does the chewiness of cookies come from?
Chewiness comes from the starch in the flour. When you bake a cookie, the heat makes the flour swell and expand, which creates its chewiness.
Conclusion
The Claire Saffitz Chocolate Chip Cookies recipe is a perfect example of the skills that we learn in culinary school: making something delicious, like chocolate chip cookies and learning how to work with various ingredients. We believe that this is a solid recipe if you’re looking for an easy one.
Other Cookie Recipe:
- 2 INGREDIENT PEANUT BUTTER COOKIES
- BRENDA GANTT BISCUITS RECIPE
- CHICKEN AND BISCUITS CHEESECAKE FACTORY COPYCAT RECIPE

Ingredients
- 4 unsalted butter sticks
- 4 cups flour
- 4 tbsp whole milk
- 2 teaspoons salt
- 2 tsp. baking soda
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 eggs
- 2 tbsp. vanilla extract
- 20 oz. Semi-sweet chocolate chunks
Instructions
- Brown 1 stick of butter in a skillet over medium heat.
- Transfer the browned butter to a large mixing bowl.
- After a few minutes of cooling, stir in the remaining stick of butter.
- Stir the mixture well until it is smooth.
- Add the cream and whisk until combined.
- Whisk in both sugars until smooth.
- Then whisk in the eggs and vanilla extract.
- Sift together the flour, baking soda, and 2 teaspoons salt in a separate bowl.
- Stir dry ingredients together, then carefully add to wet ingredients.
- Add the flour mixture and whisk the batter until no more flour is visible.
- Stir in the chocolate chips.
- Refrigerate the dough for 20 minutes.
- Then remove from the fridge and divide the dough into portions for the second round of chilling.
- Scoop the dough with an ice cream scooper (1 scoop = 1 cookie).
- Spread out on a baking sheet that has been covered with foil.
- Refrigerate for 12 hours, wrapped in plastic wrap.
- When you're ready to bake cookies, line another baking sheet and place 4-6 cookies per sheet.
- For about 12 minutes, bake at 350°F until golden. Remove from the oven and set aside to cool.