Description
This classic homemade chocolate chip cookie recipe yields soft, chewy, and perfectly golden treats that are easy to make and delightfully satisfying. With a balanced blend of butter, sugars, and rich semisweet chocolate chips, these cookies bring a nostalgic American favorite right to your kitchen.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature by the time your cookie dough is ready.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter along with granulated sugar and packed brown sugar until the mixture becomes light, fluffy, and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring just until fully combined to avoid overmixing which could toughen the cookies.
- Fold in Chocolate Chips: Carefully fold in the semisweet chocolate chips evenly throughout the dough without breaking them.
- Portion the Dough: Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers feel set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- For thicker cookies, chill the dough for 30 minutes before baking.
