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Chocolate Chip Cookies

These classic cookies are crispy on the edges and chewy in the center, filled with semi-sweet chocolate morsels, making them a beloved treat for all occasions.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature for effective creaming.
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs Beaten one at a time.
  • 2 teaspoons vanilla extract
Mix-Ins
  • 2 cups semi-sweet chocolate chips Fold in gently to distribute evenly.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until light and fluffy (about 2-3 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  3. Gradually mix the dry ingredients into the wet ingredients just until combined. Be careful not to overmix.
  4. Fold in the chocolate chips using a spatula.
Baking
  1. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving enough space for spreading.
  2. Bake in the preheated oven for 9-11 minutes until edges are lightly golden and centers are slightly soft.
  3. Let cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

For chewier cookies, slightly underbake. Refrigerate dough for about 30 minutes before baking for improved flavor and reduced spreading. Store in an airtight container at room temperature for up to one week or freeze unused dough for up to three months.