Description
These classic New York Times Chocolate Chip Cookies are perfectly soft in the center, lightly crisp around the edges, and generously loaded with melty semisweet chocolate chips. Easy to prepare and a guaranteed crowd-pleaser, they make a delightful treat for family gatherings, lunchboxes, holiday baking, or just an indulgent everyday snack.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets 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 until well combined to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed brown sugar using an electric mixer until the mixture is light, fluffy, and creamy, which helps create tender cookies.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure they are well incorporated and the batter remains smooth.
- Add Vanilla Extract: Mix in the vanilla extract to enhance the cookie’s flavor with its warm, sweet aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined—avoid over-mixing to keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the dough to evenly distribute the melty chocolate throughout.
- Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers remain soft for a perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.
Notes
- For enhanced flavor and texture, chill the dough in the refrigerator for 30 minutes before baking.
- Try using a combination of milk and dark chocolate chips for a richer taste experience.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- You can freeze unbaked dough balls for up to 3 months—bake directly from frozen as needed for fresh cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
