Chocolate Chip Cookies
A simple and delicious recipe for warm, chewy chocolate chip cookies that are crunchy on the outside and soft on the inside, 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, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
Mix-ins
- 2 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the flour and baking soda together. Set it aside.
- In a large bowl, cream the butter, granulated sugar, brown sugar, and salt together until smooth.
- Add the vanilla extract and the eggs to the butter mixture. Beat until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips with a spatula or wooden spoon.
Baking
- Scoop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store any leftover cookies in an airtight container at room temperature for about a week. You can freeze the cookies for up to three months by wrapping them tightly in plastic wrap or foil before freezing. For chewy cookies, chill the dough for at least 30 minutes before baking. Feel free to use a mix of chocolate chips or add nuts for added texture.