Classic Chocolate Chip Cookies
Classic Chocolate Chip Cookies are just plain good with no fancy tricks or ingredients. Melty chocolate and crispy edges they are the perfect cookie.
Equipment
- 1 Large mixing bowl
- 1 Cookie Sheet
- 1 Silicone mat, optional
Ingredients
- 1 cup unsalted butter, cold (makes cookies crisp and flaky)
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour (may use half cake flour if you want a softer, lighter cookie)
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips (milk chocolate or dark chocolate are great)
Instructions
- Preheat oven to 375 degrees and line baking sheet with parchment or use a silicone baking sheet.
- Place butter and sugars in a large mixing bowl and cream with a mixer until smooth.
- Add eggs and vanilla and cream with butter/sugar mixture. Scrape down the bowl with a spatula if needed.
- Whisk dry ingredients together, then add a little at a time and mix just until incorporated.
- Fold in chocolate chips with a spatula or wooden spoon.
- Using a medium cookie scoop (or if you want extra large cookies use a large cookie scoop) and place 2" apart on prepared cookie sheet.
- Bake 10-12 minutes or until edges are lightly golden but the centers look slightly underdone. Cookies will continue baking while cooling.
- Cool a few minutes, then transfer to a cooling rack. Enjoy cookies warm from the oven!
- NOTES: *Use a mix of chocolate types for bakery-style pockets of melty chocolate goodness. *Add chopped walnuts if you like a little crunch.Sprinkle with flaky sea salt right before baking for an elevated flavor. *Let the cookies cool completely and place in an airtight container. Cookies are good for 3-4 days. Of course, chocolate chip cookies are best warm from the oven! *Cookies freeze well and can be placed in a freezer safe container and frozen up to 3 months. *Remove cookies from freezer and unthaw at room temperature. You can microwave them for 10 seconds to warm up if desired.
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