Here’s a classic, foolproof recipe for Chocolate Chip Cookies—soft in the center, slightly crisp on the edges, loaded with melty chocolate chips 🍪🍫
Classic Chocolate Chip Cookies
Ingredients (makes ~24 cookies)
-
1 cup (225 g) unsalted butter, softened
-
¾ cup (150 g) granulated sugar
-
¾ cup (165 g) brown sugar, packed
-
2 large eggs
-
1 tsp vanilla extract
-
2 ¼ cups (280 g) all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 cups (350 g) semi-sweet chocolate chips
Instructions
1️⃣ Preheat Oven
-
Preheat to 375°F (190°C)
-
Line baking sheets with parchment paper
2️⃣ Cream Butter & Sugars
-
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
-
Beat in eggs one at a time, then add vanilla.
3️⃣ Mix Dry Ingredients
-
In a separate bowl, whisk flour, baking soda, and salt.
-
Gradually mix into wet ingredients until combined.
4️⃣ Add Chocolate Chips
-
Fold in chocolate chips evenly.
5️⃣ Shape Cookies
-
Scoop about 1–2 tbsp dough per cookie onto prepared baking sheets, spacing ~2 inches apart.
6️⃣ Bake
-
Bake 9–12 minutes until edges are lightly golden.
-
Centers may look slightly underbaked—cookies firm as they cool.
7️⃣ Cool
-
Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack.
Tips for Perfect Cookies
-
Soft & Chewy: Use more brown sugar than white sugar.
-
Extra Crunchy Edges: Slightly flatten dough balls before baking.
-
Mix-Ins: Nuts, white chocolate chips, or butterscotch chips are great additions.
-
Storage: Keep in an airtight container for up to 1 week, or freeze dough for later.
If you want, I can also give a super quick 2-minute microwave chocolate chip cookie “mug version”—ready instantly for single servings without baking a whole batch.