Description
Classic homemade chocolate chip cookies with a perfectly balanced chewy and crispy texture. These cookies combine a rich buttery flavor with sweet semi-sweet chocolate chips, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are thoroughly mixed and free of lumps.
- Cream Butter and Sugars: In a large bowl, beat the unsalted butter, granulated sugar, brown sugar, and vanilla extract until the mixture becomes light and fluffy, indicating air has been incorporated.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition to achieve a smooth blend.
- Mix in Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing gently until just combined, taking care not to overmix which could toughen the cookies.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly to distribute throughout the cookie dough.
- Portion Dough: Drop tablespoon-sized scoops of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the edges are golden brown while centers remain soft and slightly underbaked.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for a few minutes to set before transferring to a wire rack to cool completely and prevent sogginess.
- Repeat Baking: Continue baking the remaining cookie dough in batches, following the same steps for preparation and baking.
- Enjoy: Serve and enjoy your freshly baked, homemade chocolate chip cookies with a glass of milk or your favorite beverage.
Notes
- For softer cookies, take them out of the oven when centers still look slightly underbaked; they will continue to cook while cooling.
- Butter should be at room temperature to ensure proper creaming with sugars for better texture.
- Chilling the dough for 30 minutes before baking can enhance the flavor and reduce spreading, resulting in thicker cookies.
- You can substitute semisweet chocolate chips with milk or dark chocolate chips according to preference.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
