Description
Classic homemade chocolate chip cookies with a perfect balance of soft and chewy textures, loaded with rich semisweet chocolate chips. These cookies are easy to make and bake to golden perfection, delivering a timeless treat loved by all ages.
Ingredients
Scale
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 packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly combined for consistent flavor and texture in your cookies.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is creamy and smooth, providing a light base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract to enhance the cookie’s flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
- Stir in Chocolate Chips: Fold in the semisweet chocolate chips evenly throughout the dough to ensure every bite has chocolatey goodness.
- Portion the Dough: Drop tablespoonfuls of cookie dough onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 2 minutes to set, then transfer them to wire racks to cool completely for the best texture.
Notes
- For chewier cookies, slightly underbake them and let them cool on the baking sheet.
- Butter should be softened, not melted, for best texture.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive twist, add chopped nuts or dried fruits along with the chocolate chips.
