Chocolate Chip Cookie Recipe
Nothing beats the aroma of freshly baked chocolate chip cookies wafting through your home. These delightful treats are a staple in many households, cherished for their gooey centers, crisp edges, and rich bursts of chocolate in every bite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract for added flavor.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Using a spatula, gently fold in the chocolate chips, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the ultimate chocolate chip experience.
Notes
- Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking.
- Butter Temperature: Ensure the butter is softened but not melted to achieve the perfect texture.
- Even Baking: Rotate your baking sheets halfway through for even cooking.
- Storage: Store cookies in an airtight container for up to a week or freeze the dough for up to 3 months.