Classic Chocolate Chip Cookies
Try these delicious vegan mango tacos with fresh mango salsa and plant-based toppings. A perfect blend of sweet and savory flavors in just 30 minutes.
Equipment
- mixing bowl
- whisk
- electric mixer
- wooden spoon
- spatula
- baking sheets
- oven
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups semisweet 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 all-purpose flour, baking soda, and salt until well combined; set this dry ingredient mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together for about 2 minutes, until the mixture is light and fluffy.
- Beat the room temperature eggs and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain; be careful not to overmix the dough.
- Use a wooden spoon or spatula to fold the semisweet chocolate chips evenly throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers still look slightly soft; let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.