Chocolate Chip Cookies
Delicious chocolate chip cookies with crisp edges and a soft chewy center, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340 g) semisweet chocolate chips (or chopped chocolate for melty pockets)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a bowl; set aside.
- Beat softened butter with granulated and brown sugar until fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing until combined, then stir in vanilla.
- Fold the dry ingredients into the wet until just combined. Avoid overmixing.
- Stir in chocolate chips with a spatula so they’re evenly distributed.
- Scoop dough into generous tablespoon-sized mounds or 2-tablespoon balls for larger bakery-style cookies. Place them 2 inches apart on the sheet.
- Chill the scoops for 20 to 30 minutes for thicker cookies (optional but recommended).
- Bake for 9 to 12 minutes until edges are golden and centers still look slightly soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, swap half the all-purpose flour for bread flour. Use dark brown sugar for a richer flavor. Store cookies in an airtight container for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg