Description
These Easy Chocolate Chip Cookies are soft, chewy, and packed with melty semi-sweet chocolate chips. Made from simple pantry staples like flour, butter, and sugar, this classic American dessert is perfect for bake sales, holidays, or anytime you crave a timeless homemade treat.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined, setting this mixture aside.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which usually takes about 3 to 4 minutes using an electric mixer.
- Add Vanilla and Eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition to incorporate fully.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon or cookie scoop, place portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft and slightly undercooked for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Do not overbake the cookies to keep them soft and chewy; edges should be golden but centers still soft.
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
