Classic Chocolate Chip Cookies

🧂 Ingredients

• 1 cup Unsalted Butter(Softened to room temperature)
• 0.75 cup Granulated Sugar
• 0.75 cup Packed Light Brown Sugar
• 2 Large Eggs(At room temperature)
• 1 tsp Vanilla Extract
• 2.25 cups All-Purpose Flour
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 2 cups Semi-Sweet Chocolate Chips(Or a mix of milk and dark chocolate chips)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup and even baking.

   ⏱️ 5 minutes
2. 2

   In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

   ⏱️ 3 minutes
3. 3

   Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.

   ⏱️ 2 minutes
4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

   ⏱️ 3 minutes
5. 5

   Gently fold in the chocolate chips with a spatula until evenly distributed throughout the dough.

   ⏱️ 2 minutes
6. 6

   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For more uniform cookies, use a cookie scoop.

   ⏱️ 5 minutes
7. 7

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.

   ⏱️ 10-12 minutes
8. 8

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For richer flavor, consider browning the butter before creaming it with the sugars. Let it cool slightly before proceeding.
• ✓Chilling the dough for at least 30 minutes (or up to 2 days) before baking will result in thicker, chewier cookies and prevent excessive spreading.
• ✓Avoid overbaking; the cookies should look slightly underdone in the center when you remove them from the oven, as they will firm up as they cool.

🔄 Variations

• Add 1 cup of chopped nuts (like walnuts or pecans) along with the chocolate chips.
• For double chocolate cookies, use 1.75 cups of all-purpose flour and add 0.25 cup of unsweetened cocoa powder to the dry ingredients. Use dark chocolate chips for an intense flavor.

🥗 Nutrition

Per serving