Description
Classic Chocolate Chip Cookies are a beloved treat featuring a perfect balance of buttery sweetness and rich chocolate chips. These cookies boast a chewy center with slightly crisp edges, making them an irresistible snack or dessert for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 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
- 2 large eggs
- 2 teaspoons vanilla extract
Other
- 2 cups chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates a tender texture in the cookies. Then add the eggs and vanilla extract, mixing until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough and resulting in tough cookies.
- Add Chocolate Chips: Fold in the chocolate chips evenly through the dough, ensuring every bite has delicious chocolate.
- Portion Dough: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them apart evenly to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are golden brown and the centers appear slightly underbaked for a soft, chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, helping them set perfectly without breaking.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips.
- Store cookies in an airtight container at room temperature for up to one week.
- Ensure butter is softened but not melted to achieve the best texture.
