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Classic Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 78 reviews

Classic homemade chocolate chip cookies featuring a perfect balance of crispy edges and chewy centers, loaded with semisweet chocolate chips for a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Add-ins

  • 2 cups (340g) semisweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cookies evenly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
  3. Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
  6. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips evenly throughout the cookie dough.
  7. Scoop the Dough: Drop rounded tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
  8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes or until the edges are golden brown while centers remain soft.
  9. Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to wire racks to cool completely, which helps them set properly.

Notes

  • For chewier cookies, slightly underbake and allow to cool on the baking sheet.
  • You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a softer texture, add 1 tablespoon of milk or reduce baking time by one minute.

Keywords: chocolate chip cookies, homemade cookies, classic cookies, baking, dessert

Find it online: https://spatulaqueen.com/classic-chocolate-chip-cookies-recipe/