Ingredients (~24 cookies)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 1/2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
Prepare the Cookie Dough
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate, larger bowl, cream together the softened butter, granulated sugar, and light brown sugar with a mixer until the mixture is light and creamy.
Mix in the vanilla extract, then add the eggs one at a time and beat until the mixture is smooth.
Add half of the dry ingredients to the wet ingredients and mix on low speed until just a few streaks of flour are left. Fold in the rest of the dry ingredients with a spatula until the dough is just combined, then fold in the chocolate chips. Do not overmix.
Bake and Cool the Cookies
Scoop the cookie dough onto the prepared baking sheets, leaving about 3 inches of space between each dough ball.
Bake for ~8-10 minutes, or until the edges are set and lightly browned. The centers should still look slightly underdone.
Let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely. This helps them set up properly.
Classic Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 1/2 cups semi-sweet chocolate chips
- 1 cup unsalted butter 2 sticks, softened
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a medium bowl.
- Cream butter and both sugars until light and fluffy.
- Mix in vanilla, then beat in eggs one at a time until smooth.
- Add half the dry ingredients, mix on low, then fold in remaining flour mixture and chocolate chips until just combined.
- Drop dough onto baking sheets, spacing 3 inches apart.
- Bake 8-10 minutes until edges are lightly browned but centers look slightly underdone.
- Cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
