Crispy and Chewy Chocolate Chip Cookies
Delightful crispy edges and a gooey center make these chocolate chip cookies a beloved treat for all ages.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Spoon into measuring cup and level off.
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use softened, unsalted butter for best results.
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time.
Add-Ins
- 2 cups semi-sweet chocolate chips Feel free to use different types of chocolate or add nuts.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In another large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
- Add the vanilla extract and the eggs to the butter mixture, one at a time. Continue mixing until well combined.
- Gradually add the flour mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips with a spatula or spoon, distributing them evenly throughout the dough.
- Scoop out small portions of the dough, about two tablespoons each, and place them onto the prepared baking sheet, leaving enough space between each cookie.
Baking
- Bake in the preheated oven for 10 to 12 minutes until the edges start to turn golden brown and the centers look slightly underbaked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To maintain freshness, store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a single layer and transfer them to a freezer-safe container, lasting up to three months.