Description
These classic chocolate chip cookies are perfectly soft and chewy with golden edges and melty semi-sweet chocolate chips. Simple to make and irresistibly delicious, they’re the ultimate treat for cookie lovers.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter, slightly softened (two sticks)
- ½ cup sugar
- 1 ¼ cups packed light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
Chocolate Chips
- 2 cups semi-sweet chocolate chips
- Additional ¼ cup semi-sweet chocolate chips for topping after baking (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, beat the softened butter, granulated sugar, and packed light brown sugar together until the mixture is creamy and has a texture similar to wet sand.
- Add Vanilla and Eggs: Incorporate the vanilla extract and eggs into the creamed mixture, continuing to beat on medium to high speed for 30 to 45 seconds until the batter turns creamy and well combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in batches, mixing at a slow to medium speed. Scrape the sides of the bowl with a rubber spatula as needed to ensure even incorporation. The dough should become soft and cohesive.
- Stir in Chocolate Chips: Fold in the 2 cups of semi-sweet chocolate chips evenly throughout the dough using a large spoon or spatula.
- Scoop Dough onto Baking Sheet: Using a large portion scoop or spoon, drop dollops of dough onto a parchment-lined baking sheet, spacing them about 1 ½ to 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges start turning golden brown. Remove immediately from the oven.
- Add Topping Chocolate Chips (Optional): While the cookies are still warm, sprinkle the additional ¼ cup of chocolate chips on top so they slightly melt into the warm cookies, adding extra gooeyness and flavor.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely or serve warm as desired.
Notes
- For softer cookies, slightly underbake and let the cookies cool on the sheet.
- Butter should be softened but not melted for proper creaming.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For crispier edges, bake a minute or two longer but watch closely to prevent burning.
