Chewy Chocolate Chip Cookies
A timeless classic that combines crispness and softness for a warm, delightful treat perfect for any occasion.
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 At room temperature.
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 2 large eggs At room temperature.
- 2 teaspoons pure vanilla extract
Chocolate
- 2 cups semisweet and/or milk chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda, then set aside.
Mixing Ingredients
- In a large bowl, combine the softened butter, granulated sugar, light-brown sugar, and salt. Beat on medium speed until creamy and well blended, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter-sugar mix until just incorporated.
- Fold in the chocolate chips evenly.
Baking
- Drop heaping spoonfuls of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and centers appear slightly soft.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack.
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Notes
For best results, use room temperature ingredients, avoid overmixing, and if you have time, chill the dough for at least 30 minutes before baking.