Classic Chocolate Chip Cookies
These cookies feature perfectly crisp edges, a chewy center, and pools of melted chocolate in every bite.
Ingredients
- •1 cup unsalted butter, softened (225g)
- •3/4 cup granulated sugar (150g)
- •3/4 cup packed brown sugar (150g)
- •2 large eggs, room temperature
- •1 tablespoon vanilla extract
- •2 1/4 cups all-purpose flour (280g)
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •2 cups semi-sweet chocolate chips (340g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate medium bowl, whisk together the flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined, then fold in the chocolate chips.
- 6
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 7
Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- 8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, chill the dough in the refrigerator for at least 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze the raw dough balls for up to 3 months.
- If you prefer a saltier profile, sprinkle a tiny pinch of flaky sea salt over the tops immediately after taking them out of the oven.
✅ How it should turn out
The finished cookies will have golden, crispy edges with a soft, chewy interior and a rich, buttery aroma filled with melted chocolate.