Chocolate Chip Cookies
These cookies are soft in the center, crisp around the edges, and filled with warm, buttery chocolate flavor, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Measure accurately for best results.
- 1 teaspoon baking soda
- 1 teaspoon salt Use unsalted butter for better salt control.
Wet Ingredients
- 1 cup unsalted butter, softened Bring to room temperature.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Enhances chewiness.
- 2 large eggs Room temperature recommended.
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips For plenty of melty pockets.
Optional Finish
- coarse sea salt for sprinkling Optional but highly recommended.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Mixing
- In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, fully mixing after each, then stir in vanilla extract.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips until evenly distributed.
Baking
- Scoop dough (1.5 to 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, avoid overmixing and allow butter to reach soft but not melted consistency.