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–+ servings

Chocolate Chip Cookies

Delicious chocolate chip cookies with crisp edges and soft, chewy centers that are perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt Reduce to 1/4 teaspoon if using salted butter.
Wet Ingredients
  • 1 cup unsalted butter, softened Salted butter can be used; reduce added salt slightly.
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar Light or dark both work.
  • 1 teaspoon vanilla extract
  • 2 large eggs
Add-ins
  • 2 cups semisweet chocolate chips Swap up to 1 cup for chopped chocolate for bigger pockets of melted chocolate.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for about 2 minutes until creamy and smooth.
  4. Add the eggs one at a time. Beat each egg in fully before adding the next. Stir in the vanilla.
Mixing and Baking
  1. Reduce the mixer speed to low. Add the flour mixture gradually. Mix just until combined. Avoid overmixing.
  2. Fold in the chocolate chips with a spatula until evenly distributed.
  3. Use a tablespoon or a cookie scoop to drop rounded tablespoons of dough onto the prepared sheet. Space them about 2 inches apart.
  4. Bake for 9 to 11 minutes. The edges should be golden brown and the centers set but still soft for chewier cookies.
  5. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store cooled cookies in an airtight container for up to 4–5 days. For freezing, use a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. For reheating, warm in a 300°F (150°C) oven for 5–7 minutes.

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