Description
These Soft and Chewy Chocolate Chip Cookies offer a perfect balance of tender, melt-in-your-mouth texture with rich, semi-sweet chocolate chips throughout. With a simple mix of classic ingredients and straightforward steps, this recipe yields irresistible cookies that are golden around the edges and soft in the center, ideal for any chocolate chip cookie lover.
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 the 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 well combined, ensuring an even rise and flavor distribution.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar with an electric mixer on medium speed until the mixture becomes light and fluffy, creating a smooth base.
- Add Vanilla: Mix in the vanilla extract until fully incorporated to enhance the cookie’s flavor.
- Incorporate 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 maintain a smooth and even batter.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips with a wooden spoon or spatula, ensuring even distribution without overworking the dough.
- Scoop the Dough: Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers remain soft, achieving the perfect chewy texture.
- Cool the Cookies: Remove the baking sheets from the oven and let cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, use room temperature butter to achieve a creamy and fluffy mixture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips according to your taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
