Description

These chewy chocolate chip cookies are soft in the center, perfectly golden at the edges, and generously studded with gooey chocolate chips. Easy to make with pantry staples, this classic cookie recipe delivers crowd-pleasing results every time.

Ingredients

Units Scale

Dry Ingredients

2 1/4 cups (285g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup (226g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract

Mix-ins

2 cups (340g) semisweet chocolate chips

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Instructions

Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and consistent baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Cream Butter & Sugars: In a large mixing bowl, use a handheld mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend until just combined.
Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. Mix until just combined; do not overmix.
Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough with a spatula or wooden spoon, ensuring even distribution.
Scoop Cookies: Drop heaping tablespoons (about 2 tablespoons for each cookie) of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are just turning golden but the centers remain soft and puffy.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or cool!

Notes

For even chewier cookies, slightly underbake and allow them to finish setting on the tray.
Chill dough for 30 minutes for thicker cookies.
Swap in dark or milk chocolate chips, or add nuts for variation.
Store cookies in an airtight container for up to 5 days.
Freeze unbaked dough balls for quick cookies anytime.

Nutrition

Serving Size: 1 cookie
Calories: 205
Sugar: 17g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg