Description
These Soft and Chewy Chocolate Chip Cookies offer the perfect balance of a tender, chewy texture with gooey melted semi-sweet chocolate chips in every bite. Made with classic ingredients like brown sugar for moisture and vanilla for flavor, these cookies are easy to prepare and bake, ensuring delightful homemade treats ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
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-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to help your cookies rise properly.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Vanilla: Beat in the vanilla extract until fully incorporated to enhance the flavor of your cookie dough.
- Add Eggs: Crack the two large eggs into a small bowl, then add them one at a time to the butter-sugar mixture, beating well after each to ensure a smooth, homogenous dough.
- Combine Dry and Wet: Gradually add the flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips with a wooden spoon or spatula to evenly distribute the chocolate throughout the dough.
- Portion Dough: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to give cookies room to spread.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until the edges are golden brown and the centers remain soft, achieving a chewy texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- For softer cookies, bake closer to 9 minutes; for slightly crispier edges, bake closer to 11 minutes.
- Room temperature butter is essential for proper creaming and texture.
- Do not overmix once flour is added to prevent dense cookies.
- You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips as desired.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For thicker cookies, chill dough for 30 minutes before baking.
