Chocolate Chip Cookies
Delicious and warm chocolate chip cookies perfect for sharing or indulging yourself.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (if using unsalted butter) Omit if using salted butter.
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature.
- 2 tsp vanilla extract
Mix-ins
- 2 cups semi-sweet chocolate chips Can substitute with other types of chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream the melted butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes for thicker cookies.
Baking
- Scoop 1.5-tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, until edges are lightly golden and centers look slightly underbaked.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.