Description
These classic homemade chocolate chip cookies are soft, chewy, and loaded with chocolate chips. With crispy golden edges and a tender center, they’re the perfect treat for any occasion and stay deliciously soft for days.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks/226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this bowl aside.
- Cream butter and sugars: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air and is crucial for texture.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract until fully incorporated.
- Combine wet and dry: With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until no flour streaks remain. Be careful not to overmix, as this can result in tough cookies.
- Fold in chocolate chips: Using a rubber spatula, gently fold in the chocolate chips until they’re evenly distributed throughout the dough.
- Portion the dough: Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly underdone and soft. The cookies will continue cooking on the hot baking sheet after you remove them from the oven.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. This resting time allows them to set properly and achieve that perfect chewy texture.
- Serve: Enjoy warm with a cold glass of milk, or store in an airtight container once completely cooled.
Notes
- Room temperature ingredients matter: Make sure your butter and eggs are at room temperature for proper incorporation and texture.
- Don’t overbake: Slightly underdone cookies = perfectly chewy results. They’ll look a bit puffy and soft when you take them out, but they’ll firm up as they cool.
- Chill the dough (optional): For thicker cookies with less spread, refrigerate the dough for 30 minutes before baking.
- Customize your chocolate: Feel free to use a combination of chocolate chips, chunks, or different chocolate types for variety.
- Baking one sheet at a time: For the most even baking, bake one sheet at a time on the center oven rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 16g
- Sodium: 145mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg