Chocolate Chip Cookies
Delicious chocolate chip cookies with crispy edges and soft centers, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature Use room temperature butter for a smoother batter.
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
Chocolate
- 2 cups semisweet chocolate chips Feel free to use dark or white chocolate chips as a variation.
- to taste pinch flaked sea salt for topping Sprinkle on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, cream the butter, granulated sugar, brown sugar, and salt until smooth.
- Beat in the vanilla and eggs until well combined.
- Gradually mix in the flour mixture until just combined.
- Stir in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto baking sheets, spacing them about 2 inches apart.
- Sprinkle a pinch of flaked sea salt on top of each cookie.
- Bake for 10-12 minutes, until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze cookies for up to three months after cooling completely. Use room temperature butter for the best consistency and avoid overmixing to keep cookies tender.