Description
Classic homemade chocolate chip cookies with a perfect balance of soft centers and golden edges. These cookies are easy to make with simple ingredients and are ideal for sharing or indulging in a sweet treat.
Ingredients
Dry Ingredients
- All-purpose flour: 2 1/4 cups (280 grams)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
Wet Ingredients
- Unsalted butter: 1 cup (226 grams), softened
- Granulated sugar: 3/4 cup (150 grams)
- Brown sugar: 3/4 cup (150 grams), packed
- Vanilla extract: 1 teaspoon
- Large eggs: 2
Main Add-ins
- Semi-sweet chocolate chips: 2 cups (340 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, which will help create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the large eggs one at a time to incorporate air and moisture, followed by the vanilla extract for flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft, indicating the perfect bake.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they do not break.
Notes
- Do not overmix the dough after adding the flour to keep cookies tender.
- For extra gooey cookies, slightly underbake by removing them at the 10-minute mark.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to one week.
- Chilling the dough for 30 minutes before baking can prevent excessive spreading.
