Chocolate Chip Cookies
Classic homemade chocolate chip cookies that are soft in the center and crispy on the edges. Ready in just 25 minutes!
Equipment
- mixing bowl
- oven
- baking sheet
- electric mixer
- rubber spatula
- whisk
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Beat the eggs and vanilla extract into the butter-sugar mixture until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
- Use a rubber spatula to fold in the chocolate chips until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking. You can use milk or dark chocolate chips.