Soft and Chewy Chocolate Chip Cookies
These soft and chewy chocolate chip cookies combine simplicity and joy, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour provides structure
- 1 teaspoon baking soda helps cookies rise
- 1 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened adds moisture and richness
- 1 cup light brown sugar, packed contributes sweetness and chewiness
- 0.5 cup granulated sugar adds sweetness
- 2 large eggs binds ingredients together
- 2 teaspoons pure vanilla extract adds flavor
Chocolate Chips
- 12 ounces semi-sweet chocolate chips provides sweetness and texture
Instructions
Preparation
- In a large mixing bowl, whisk together the flour, baking soda, and salt until fully combined.
- In the bowl of a stand mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until smooth.
- Mix in the eggs and vanilla extract one at a time, incorporating each fully before adding the next.
- Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours.
Baking
- Preheat the oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Scoop the chilled cookie dough onto the prepared baking sheets, leaving enough space between each ball.
- Bake for about 10-12 minutes, until edges are golden and tops feel set.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and don't skip the chilling step. Store cookies in an airtight container.