Description
Classic Soft Chocolate Chip Cookies are a timeless treat featuring a perfect balance of crispy edges and chewy centers loaded with rich semisweet chocolate chips. These cookies are easy to make from scratch and guaranteed to satisfy your sweet tooth with their buttery, vanilla-infused dough and melty chocolate goodness.
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
Mix-ins
- 2 cups semisweet and/or milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well blended. Set this mixture aside.
- Cream Butter and Sugars: Using an electric mixer or stand mixer, beat the softened butter with granulated sugar and light-brown sugar on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition to achieve a smooth, homogeneous batter.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in Chocolate Chips: Using a spatula or spoon, gently stir in the chocolate chips, distributing them evenly throughout the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets with about 2 inches of space between each to allow for spreading.
- 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.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies rest for 2 minutes on the sheets, which helps them firm up without overbaking.
- Transfer to Wire Rack: Move the cookies to a wire cooling rack to cool completely and achieve their perfect soft texture.
- Serve and Enjoy: Once cooled, enjoy your fresh and irresistibly soft chocolate chip cookies with family or friends.
Notes
- For softer cookies, do not overbake; remove them when the centers are still slightly undercooked.
- You can substitute half of the semisweet chips with milk chocolate or dark chocolate chips to customize flavor.
- Ensure the butter is softened at room temperature for easier creaming with sugars.
- For extra flavor, add a pinch of cinnamon or a splash of espresso powder to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
