Classic Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with a golden edge and melty chocolate centers.
15 mins
Prep Time
10 mins
Cook Time
12
Servings
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Chef's Tips
- Butter Temperature: Use room-temperature butter for easier mixing and a better texture.
- Cookie Size: For uniform cookies, use a cookie scoop to portion the dough.
- Chewy Cookies: Slightly underbake the cookies for a softer, chewier texture.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Cookie dough can be frozen in balls and baked straight from the freezer—just add a couple of extra minutes to the baking time.
- Chocolate Choices: Mix different types of chocolate chips or chunks for varied flavor and texture.
