Description
Experience the perfect balance of chewy and crispy with these best chocolate chip cookies. This classic recipe combines creamy butter, brown and granulated sugars, and a generous amount of semisweet chocolate chips to deliver seven comforting bites of pure joy, perfect for any occasion.
Ingredients
Scale
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
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet and/or milk chocolate chips
Instructions
- Preheat the oven. Set your oven temperature to 350°F (180°C) to ensure it reaches the perfect heat for baking your cookies.
- Mix dry ingredients. In a small bowl, whisk together the all-purpose flour and baking soda, then set this mixture aside for later use.
- Cream butter and sugars. Using an electric mixer, beat the room-temperature unsalted butter together with granulated sugar and light-brown sugar until the texture is light, fluffy, and well combined.
- Add eggs and flavoring. Incorporate the salt, pure vanilla extract, and eggs into the butter-sugar mixture, mixing thoroughly until everything is fully combined.
- Combine flour mixture. Gradually add the flour and baking soda mixture to the wet ingredients, stirring until just combined to avoid overworking the dough.
- Fold in chocolate chips. Gently fold in the semisweet and/or milk chocolate chips evenly throughout the cookie dough.
- Portion dough onto baking sheets. Drop the dough by tablespoonfuls onto prepared baking sheets, spacing them to allow room for spreading.
- Bake the cookies. Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies turn golden brown around the edges.
- Cool the cookies. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For chewy cookies, avoid overbaking and remove them when the edges are golden but the center is still soft.
- Use room temperature butter to ensure proper creaming and texture.
- You can substitute part of the semisweet chocolate chips with nuts or white chocolate for variation.
- Store cookies in an airtight container at room temperature for up to one week.
- If you prefer crispier cookies, bake a couple of minutes longer or flatten the dough balls slightly before baking.
