Classic Chocolate Chip Cookies (Printable)
Chewy chocolate chip cookies with gooey centers and golden edges; quick to mix and bake for 24 servings.
# What you'll need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-Ins
09 - 2 cups semi-sweet chocolate chips
# How to make it:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is creamy, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula until evenly distributed throughout.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers remain slightly soft.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- The edges get perfectly crisp while the centers stay pillowy and soft, which is the holy grail of cookie texture.
- You probably have every single ingredient in your kitchen right now, no special grocery run needed.
02 -
- Overbaking is the number one killer of chewy cookies, so pull them from the oven when the centers still look a little wet and wobbly.
- Letting the dough rest in the fridge for even 30 minutes before scooping helps the flour hydrate and produces a thicker, more flavorful cookie.
03 -
- If your butter was too warm and the dough feels greasy, pop the whole bowl in the fridge for 15 minutes before scooping to rescue the texture.
- Rotate your baking sheets halfway through the bake time for even browning, especially if your oven has stubborn hot spots like mine does.