Description
A classic recipe for easy-to-make chocolate chip cookies with a perfect balance of soft centers and slightly crispy edges. This recipe yields 24 delicious cookies, ideal for sharing or enjoying as a sweet treat anytime.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to be incorporated later.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy, which helps build the cookie’s structure.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to fully combine and create a smooth batter.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the cookies tender.
- Add Chocolate Chips: Fold the semi-sweet chocolate chips evenly into the cookie dough for bursts of chocolate in every bite.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, substitute half of the all-purpose flour with bread flour.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Use room temperature eggs and butter for better mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add nuts like walnuts or pecans for added texture and flavor.
