Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- 1
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min
- 9
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 10 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- 1
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
⏱️ 3 min - 9
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 10 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min