Description
These homemade chocolate chip cookies are a classic treat featuring a perfect balance of soft and chewy texture with gooey semi-sweet chocolate chips in every bite. Made with simple pantry staples and baked to golden perfection, they make an irresistible snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) white sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or more, to taste)
Add-ins
- 1 1/2 cups (270g) chocolate chips (semi-sweet or a mix of chocolate chunks)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and facilitate even baking.
- Melt the butter: Place the unsalted butter in a microwave-safe bowl and heat for about 30 seconds until melted. Allow it to cool slightly to prevent cooking the eggs in the next step.
- Mix sugars and butter: In a large mixing bowl, beat together the melted butter with the white sugar and light brown sugar until the mixture becomes light, creamy, and well combined.
- Add egg and vanilla: Beat the large egg and vanilla extract into the sugar and butter mixture until fully incorporated. Be careful not to overmix, which can make the cookies tough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to maintain a tender texture.
- Add chocolate chips: Fold in the chocolate chips evenly throughout the dough using a spatula or spoon.
- Shape the dough: Scoop tablespoon-sized portions of dough and roll each into a ball. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the edges are lightly golden while the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake and let them finish setting on the cooling rack.
- You can substitute semi-sweet chocolate chips with milk, dark, or white chocolate chips based on preference.
- To enhance flavor, chill the dough in the refrigerator for 30 minutes before baking.
- Make sure not to overmix the dough after adding flour to prevent tough cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
