Description
These classic homemade chocolate chip cookies feature a perfect balance of a crisp golden edge and a soft, chewy center, loaded with rich semi-sweet chocolate chips. Made with simple pantry staples, this recipe delivers a timeless treat that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 stick butter, softened (approximately 113 grams)
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 1 bag semi-sweet chocolate chips (about 12 ounces or 340 grams)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, which usually takes about 3-4 minutes using an electric mixer.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is fully combined to create a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture on a low mixer speed, mixing just until blended to avoid overworking the dough and to keep the cookies tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Chill Dough: Form the dough into small balls and chill them in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking.
- Bake Cookies: Place chilled dough balls on the lined baking sheet and bake in the preheated oven for about 10 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for five minutes to set before transferring them to a cooling rack to cool completely.
Notes
- Chilling the dough is essential to prevent excessive spreading and to enhance the flavor.
- Use parchment paper or a silicone baking mat to ensure easy removal of cookies and even baking.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Store baked cookies in an airtight container at room temperature for up to one week for best freshness.
