Description
Classic chocolate chip cookies with a perfect balance of chewy and crispy textures, made using simple ingredients and baked to golden perfection. These cookies are an ultimate treat loved by all ages, featuring rich butter, wholesome brown and granulated sugars, and loads of semisweet chocolate chips.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Other
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt to combine them evenly.
- Cream Butter & Sugars: In a large mixing bowl, beat the softened unsalted butter with the packed brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes using an electric mixer.
- Add Eggs & Vanilla: Beat in the eggs one at a time to incorporate well, then stir in the vanilla extract for enhanced flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Using a spatula, fold the semisweet chocolate chips into the dough ensuring they’re evenly distributed throughout.
- Scoop Dough: Drop rounded tablespoons of the cookie dough about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
- Bake: Place the cookie sheets in the preheated oven and bake for 9 to 12 minutes or until the edges are golden and the centers are just set but still soft.
- Cool: Remove the cookies from the oven, allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Do not overmix the dough after adding flour to maintain tender cookies.
- For chewier cookies, take them out closer to 9 minutes; for crispier edges, bake up to 12 minutes.
- Room temperature butter and eggs help create a smooth batter and better texture.
- Use parchment paper or silicone mats to avoid cookies sticking and for easier cleanup.
- You can substitute chocolate chips for chunks or different types of chocolate based on preference.
