🍪 Chocolate Chip Cookie Recipe
Classic, chewy-on-the-inside and slightly crisp-on-the-outside chocolate chip cookies with a rich buttery flavor. Perfect for snacks, desserts, or sharing with friends and family.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Spatula
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¾ cup 165g brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups 280g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups 340g semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until combined.
- Stir in chocolate chips by hand using a spatula.
- Scoop dough onto baking sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden but centers are still soft.
- Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
Notes
- For chewier cookies, slightly underbake by 1–2 minutes.
- You can mix in nuts (walnuts or pecans) for extra texture.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Dough can be chilled for 30 minutes to prevent spreading during baking.
