Homemade Chocolate Chip Cookies
Soft in the center, crisp at the edges, and loaded with melty semi-sweet chocolate chips, these cookies are a classic treat with a perfect texture and easy to make with pantry staples.
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup unsalted butter, softened to room temperature For best flavor and texture use unsalted butter.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips About 12 oz/340 g.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined.
- In a large bowl, beat the softened butter with the granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing until each is incorporated, then stir in the vanilla.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Fold in the chocolate chips evenly through the dough.
Baking
- Scoop tablespoon-sized mounds onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, until the edges are golden and the centers look set.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Notes
Use room-temperature butter and eggs. Measure flour by weight for consistent results. Don’t overmix after adding flour to avoid tough cookies.