Description
These Soft Batch Chocolate Chip Cookies are delightfully chewy with a tender center and lightly golden edges. Perfectly sweetened with brown and granulated sugars and loaded with semisweet chocolate chips, these classic cookies are simple to make and satisfy any cookie craving. Ideal for bake sales, afternoon treats, or anytime indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth, creating a rich wet base for the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can produce tougher cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring they’re evenly spread throughout the dough for consistent chocolate in every bite.
- Portion Dough: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden and the centers remain soft. Remember, cookies will continue to set as they cool.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and finishing the setting process.
Notes
- For softer cookies, avoid overbaking; remove when edges are lightly golden and centers look set but soft.
- Ensure butter is properly softened (not melted) for the best creaming results.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips if preferred.
- Chilling the dough for 30 minutes before baking can enhance flavor and prevent excessive spreading, though it’s optional.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
