Description
These Easy Chocolate Chip Cookies are soft, chewy, and packed with melty semi-sweet chocolate chips. Made with simple pantry ingredients like all-purpose flour, butter, and sugars, they are perfect for bake sales, holidays, or anytime you crave a classic homemade treat with a perfect balance of sweetness and texture.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning components.
- Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture, which adds air for a tender cookie.
- Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition to ensure a smooth and homogenous batter.
- Combine Dry and Wet Mixtures: Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and developing excess gluten.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough without breaking them up.
- Portion the Dough: Using a tablespoon-sized scoop or spoon, drop cookie dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden while the centers remain soft to touch.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to allow them to set, then transfer to a wire rack to cool completely.
Notes
- Avoid overbaking to keep cookies soft and chewy rather than crispy.
- For thicker cookies, chill the cookie dough in the refrigerator for 30 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
