Chocolate Chip Cookies
Indulge in the nostalgia of fresh, warm chocolate chip cookies, a timeless treat that combines gooey chocolate and buttery dough for a perfect dessert.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature Use room-temperature for best results.
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
Chocolate Chips
- 2 cups semisweet and/or milk chocolate chips Feel free to substitute with dark chocolate or butterscotch.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a small bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, cream the room-temperature butter with both sugars using an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the salt, vanilla extract, and eggs. Beat until everything is well combined.
- Gradually incorporate the flour mixture into the wet ingredients. Mix until just combined, being careful not to overmix.
- Fold in the chocolate chips with a spatula.
Baking
- Scoop tablespoons of the dough onto baking sheets lined with parchment paper, spacing them a few inches apart.
- Bake until the cookies are golden brown around the edges and still soft in the center, roughly 10 to 12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.