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Chocolate Chip Cookies

Experience the joy of baking with this classic recipe for Chocolate Chip Cookies that are rich, buttery, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour You can substitute with whole wheat for a healthier option.
  • 1/2 teaspoon baking soda Helps the cookies rise perfectly.
  • 1 teaspoon salt Enhances sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened For rich, buttery flavor; margarine can also be used.
  • 1/2 cup granulated sugar Balances with the brown sugar.
  • 1 cup packed brown sugar Adds moisture and depth of flavor.
  • 2 large eggs Binds the ingredients together.
  • 2 teaspoons pure vanilla extract For a warm, inviting flavor.
Chocolate Chips
  • 2 cups semi-sweet chocolate chips A must for classic chocolate chip goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the flour and baking soda. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until light and fluffy.
  4. Add in the vanilla extract and eggs, mixing until fully incorporated.
  5. Gradually mix the dry ingredients into the wet mixture, just until combined.
  6. Fold in the chocolate chips, ensuring they are evenly distributed.
Baking
  1. Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheet, leaving some space in between.
  2. Bake in the preheated oven for 10-12 minutes until the edges are golden and the centers appear slightly underbaked.
  3. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze the dough in individual portions and bake directly from the freezer. Chilling the dough for 30 minutes can yield thicker cookies.