Description
Classic Chocolate Chip Cookies recipe yielding about 24 delicious, soft, and chewy cookies with a golden edge and melty chocolate chips.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with both brown and white sugars until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed butter mixture, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry Into Wet: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Scoop Dough: Use a spoon or cookie scoop to place dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 9 to 11 minutes or until cookies are golden around the edges but still soft in the center.
- Cool: Remove from oven and transfer cookies to a wire rack to cool completely, which helps them set properly.
Notes
- For chewier cookies, slightly underbake them and allow to cool on the baking sheet before moving.
- You can substitute chocolate chips with chunks, nuts, or dried fruit as desired.
- Ensure butter is softened but not melted to achieve proper creaming with sugars.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake a minute or two longer and let cool completely.
