Classic Chocolate Chip Cookies
These Classic Chocolate Chip Cookies are the ultimate crowd-pleaser! Tender, buttery, and packed with melted chocolate pockets for that perfect chewy and crisp bite.
Servings: 24 servings
Ingredients
- 1 cup Unsalted Butter softened
- 0.75 cup Granulated Sugar
- 0.75 cup Brown Sugar packed
- 1 teaspoon Vanilla Extract
- 2 Large Eggs
- 2.25 cups All-Purpose Flour sifted
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
Instructions
- Beat the softened unsalted butter with granulated and brown sugars until light and fluffy, about 3-5 minutes on medium speed.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to distribute ingredients evenly.
- Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in semi-sweet chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto parchment-lined baking sheets about 2 inches apart. Bake at 375°F (190°C) for 9-11 minutes until edges are golden but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to set perfectly.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Cooling rack
- Baking sheets
- Parchment paper or silicone baking mats
- Spoon or cookie scoop
Notes
- You can freeze cookie dough portions on a baking sheet, then store in freezer bags; bake from frozen adding 1-2 extra minutes.
- For crispier cookies, bake longer and reduce brown sugar slightly or use all granulated sugar.
- Store baked cookies in an airtight container with a slice of bread to keep them soft and fresh.
