Description
Classic Chocolate Chip Cookies are soft, chewy, and packed with rich, melty chocolate chips. This simple yet delicious recipe delivers the perfect balance of sweetness and texture, making them a favorite treat for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric or stand mixer until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. For softer cookies, bake for less time; for crispier cookies, bake a little longer.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy warm with a glass of milk or your favorite beverage!
Notes
- For chewier cookies, use more brown sugar and underbake them slightly so the centers stay soft.
- If the dough spreads too much, chill it for 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.
- For a fun twist, try adding chopped nuts, dried fruit, or toffee bits to the dough.
- For thicker cookies, add 1/4 cup more flour or chill the dough before baking.
- Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
