Description
These classic chocolate chip cookies offer a perfect balance of chewy centers and crisp edges, making them a comforting and irresistible treat.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semisweet chocolate chips
- Optional: flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the butter and sugars until pale and fluffy.
- Add the eggs one at a time, mixing until combined, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, folding until just combined.
- Fold in the chocolate chips evenly.
- Chill the dough for 20–30 minutes for thicker cookies (optional).
- Use a cookie scoop to portion dough mounds about 2 inches apart on the baking sheets.
- Bake for 9–12 minutes until edges are golden and centers appear slightly underbaked.
- Let cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For chewier cookies, increase brown sugar and reduce granulated sugar by the same amount. Cookies can be stored at room temperature for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American