Description
This Easy Chocolate Chip Cookies recipe yields soft, chewy, and classic chocolate chip cookies made from scratch with simple ingredients like flour, butter, sugars, vanilla, and chocolate chips. Perfect for a quick homemade treat that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy, ensuring a good texture for your cookies.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them and help with the cookie structure.
- Combine dry and wet ingredients: Gradually mix the dry flour mixture into the wet ingredients, stirring just until combined to avoid overmixing and resulting in tender cookies.
- Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Form cookies: Drop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown and the centers look set but still soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- Do not overmix the dough to keep the cookies tender and chewy.
- Spacing cookies 2 inches apart ensures they don’t spread into each other while baking.
- For crispier cookies, bake a minute or two longer, checking frequently.
- You can substitute semi-sweet chocolate chips with dark, milk, or white chocolate chips as per your preference.
- Storing cookies in an airtight container keeps them fresh for up to a week.
