Irresistibly Chewy Chocolate Chip Cookies
These classic chocolate chip cookies are soft, chewy, and loaded with gooey chocolate chips. With crisp edges and a tender center, they’re the perfect homemade treat for every cookie lover.
Equipment
- mixing bowls
- hand or stand mixer
- whisk
- baking sheets
- parchment paper
- cookie scoop or tablespoon
- wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture and mix until just combined. Stir in chocolate chips.
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden and centers still soft. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
For the best flavor, chill the dough for at least 30 minutes before baking — this helps deepen the caramelized taste and enhances texture.
Freezing or Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. You can also freeze dough balls and bake directly from frozen — just add 1–2 extra minutes to the baking time.