Description
These homemade chocolate chip cookies are soft in the center, slightly crispy on the edges, and loaded with melty chocolate chips. They’re easy to make with simple ingredients and perfect for any occasion!
Ingredients
Units
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat Oven – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter & Sugars – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add Eggs & Vanilla – Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet & Dry – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips – Stir in the chocolate chips with a spatula or spoon.
- Scoop & Bake – Drop spoonfuls of dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10–12 minutes or until the edges are golden brown but the centers are still soft.
- Cool – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake them and let them set on the baking sheet.
- Swap semi-sweet chocolate chips for dark, milk, or even white chocolate.
- Chill the dough for 30 minutes before baking for a thicker texture.