Chocolate-Chip Cookies
These Chocolate-Chip Cookies are soft, chewy, and packed with melty chocolate chips—perfect for any occasion or sweet craving!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Prepare Your Ingredients
- Make sure your butter is softened to room temperature and your eggs are at room temperature for even mixing and better texture.
Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter with light brown sugar and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Mix Dry Ingredients into Wet
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Avoid overmixing.
Fold in Chocolate Chips
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
Chill the Dough
- Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading and intensify flavor.
Preheat Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop and Bake
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers look soft.
Cool and Enjoy
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Large Mixing Bowl
- Electric mixer
- Whisk
- Spatula
- Baking sheets
- Parchment Paper or Silicone Mats
- Wire rack
- Cookie scoop or tablespoon
Notes
- Use room temperature ingredients for better mixing and texture.
- Don’t overmix the dough once flour is added to keep cookies tender.
- Chill the dough at least 30 minutes to reduce spreading and enhance flavor.
- Try different chocolate chips like dark, milk, or white for variety.
- For chewier cookies, add a tablespoon of cornstarch to the dry ingredients.