Description
These Thick & Chewy Chocolate Chip Cookies are perfectly soft in the center with golden, slightly crisp edges. Made with a blend of brown and white sugars, rich butter, and plenty of semisweet chocolate chips, these classic cookies offer a rich, indulgent flavor in every bite. Ideal for a snack or dessert, they’re easy to prepare and bake in just 27 minutes.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before the cookies go in.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is smooth, light, and fluffy. This step helps create the cookie’s tender texture.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next. Then mix in the vanilla extract until everything is combined thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent evenly throughout the flour.
- Mix dry into wet: Gradually add the dry flour mixture into the wet butter mixture, stirring just until combined to avoid overmixing which could make the cookies tough.
- Fold in chocolate chips: Stir in the semisweet chocolate chips evenly to ensure chocolate is distributed throughout.
- Portion dough: Using a spoon, drop rounded 1.5 tablespoon portions of dough onto a baking sheet lined with parchment paper, spacing them apart to allow for spreading.
- Bake: Bake for 10–12 minutes, or until the cookie edges turn golden brown but the centers are still soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they don’t break apart.
Notes
- For softer cookies, slightly underbake and allow residual heat to finish cooking during cooling.
- You can substitute semisweet chocolate chips with dark chocolate or milk chocolate chips according to preference.
- Make sure butter is softened, not melted, for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For thicker cookies, chill the dough for 30 minutes before baking.
