Description
Classic Soft Chocolate Chip Cookies are a timeless treat featuring a tender, chewy texture and rich chocolate chips in every bite. Perfectly balanced with a blend of brown and granulated sugars, these cookies bake up golden on the edges while remaining soft in the center, making them an irresistible snack or dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet and/or milk chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside while you prepare the wet ingredients.
- Cream Butter and Sugars: Using an electric mixer or stand mixer, beat the softened butter, granulated sugar, and light-brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition until the batter is smooth and homogeneous.
- Mix Dry Ingredients Into Wet: Gradually add the flour mixture to the butter mixture, stirring on low speed just until combined, taking care not to overmix to maintain cookie softness.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly using a spatula or spoon for consistent distribution throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges turn golden brown but the centers remain soft and slightly underbaked for optimal chewiness.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies rest for 2 minutes to firm up before transferring.
- Transfer to Wire Rack: Carefully move the cookies to a wire rack to cool completely, which finishes the setting process and maintains softness.
- Enjoy: Serve and delight in your soft and delicious chocolate chip cookies freshly baked.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Chill the dough for 30 minutes before baking to minimize spreading for thicker cookies.
- Use room temperature butter for optimal creaming with the sugars to achieve the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
