Make-Ahead Thanksgiving Chocolate Chip Cookies
Perfect make-ahead Thanksgiving sides: classic chocolate chip cookies ready in 26 minutes. Easy recipe for creamy batter and soft, chewy results every time.
Equipment
- mixing bowl
- knife
- measuring spoons
- oven
- baking sheet
- electric mixer
- whisk
- rubber spatula
- wire rack
- measuring cups
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then beat in the vanilla extract until fully incorporated.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Use a rubber spatula to fold in the chocolate chips until they are evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time in the preheated oven for 9 to 11 minutes, or until the edges are set and lightly golden but the centers still look soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let cookies cool completely on the rack before storing for make-ahead preparation. Dough can be chilled for thicker cookies.