Soft and Chewy Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is softened, not melted.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
- 1 tsp baking soda
- 1/2 tsp salt If using salted butter, omit this.
- 2 cups semi-sweet chocolate chips Can substitute with dark or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs, one at a time, and mix in the vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown, but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. To freeze, store in a freezer bag for up to three months. Optionally, add a pinch of cinnamon or nuts for extra flavor.