Description
These Best Chocolate Chip Cookies bake up with crisp, golden edges and soft, chewy centers packed with melty chocolate. Simple pantry ingredients, quick prep, and bakery-style results—every time.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then mix in vanilla.
5. Gradually add the dry ingredients and mix just until combined—do not overmix.
6. Fold in chocolate chips.
7. Scoop 2-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
8. Bake 9–11 minutes, until edges are golden and centers look just set.
9. Cool on the pan 2 minutes, then transfer to a wire rack to finish cooling.
Notes
For Thicker Cookies: Chill the dough 20–30 minutes before baking.
Measure Right: Spoon and level the flour to avoid a dry dough.
Texture Tweaks: For extra chew, swap 2–3 tablespoons of flour with cornstarch, or use half bread flour.
Flavor Boost: Sprinkle warm cookies with a pinch of flaky sea salt.
Make-Ahead: Scoop dough balls and chill up to 48 hours or freeze up to 2 months; bake from frozen adding 1–2 minutes.
Storage: Store airtight at room temp 3–4 days; rewarm briefly for melty chips.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg