Description
These classic chocolate chip cookies are the perfect treat—chewy on the inside, slightly crispy on the edges, and packed with melty chocolate chips. They’re easy to make and irresistible to everyone. Whether you’re baking for a special occasion or simply craving something sweet, these cookies are guaranteed to hit the spot.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Incorporate Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the Chocolate Chips
- Using a spatula or wooden spoon, gently fold the chocolate chips into the dough.
- Portion the Dough
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies
- Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. The centers should appear slightly underdone.
- Cool and Enjoy
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely
Notes
- Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking.
- Mix-Ins: Customize with nuts, white chocolate chips, or dried fruit.
- Storage: Store cookies in an airtight container at room temperature for up to a week. Add a slice of bread to keep them soft.
- Freezing: Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.