Classic Chocolate Chip Cookies
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Ingredients
-
2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tsp pure vanilla extract
- 2 eggs
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking soda, and salt. Ensure everything is evenly combined.
In a separate bowl, cream together the softened butter and both sugars until light and fluffy. This will take a few minutes of mixing with an electric mixer or by hand.
Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.
Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) while mixing on low speed. Mix just until combined, avoiding overmixing. The dough will be slightly sticky.
Fold in the chocolate chips with a spatula, ensuring even distribution throughout the dough.
Drop rounded tablespoons of dough onto your prepared baking sheet. Leave space between each cookie to allow for spreading during baking.
Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft, but they will firm up as they cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Note
You can use white chocolate chips, milk chocolate chips, or butterscotch chips instead of semisweet chocolate chips. For chewier cookies, chill the dough for 30 minutes before baking. You can add chopped nuts, raisins, or other dried fruits to the dough.If the dough is too soft, add 1-2 tablespoons more flour.If the dough is too dry, add 1-2 tablespoons more milk.
