Description
These Best Ever Chocolate Chip Cookies are classic, soft, and chewy with perfectly golden edges and melty chocolate chips in every bite. Made with simple pantry ingredients, they’re easy to prepare and bake to perfection, making them an ideal treat for any occasion or dessert craving.
Ingredients
Scale
Wet Ingredients
- ¾ cup (170g) salted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (175g) chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s fully heated and ready when the dough is prepared.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 2 minutes. This step creates a tender texture.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until thoroughly combined to incorporate moisture and flavor.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until a soft, uniform dough forms, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips ensuring they are evenly distributed throughout the dough without breaking.
- Portion the Dough: Use a cookie scoop or tablespoon to form 1½-tablespoon-sized dough balls. Place the dough balls on an ungreased baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
Notes
- Do not overbake; cookies will continue to cook slightly on the baking sheet after removal.
- Using softened (not melted) butter ensures the best texture for the cookies.
- Spacing cookies 2 inches apart helps prevent them from merging while baking.
- For chewier cookies, slightly underbake and allow to cool on the sheet.
- You can substitute chocolate chips with chunks or different types of chocolate for variation.
