Description
These Best Ever Chocolate Chip Cookies deliver a perfect balance of crispy edges and chewy centers. Made with classic ingredients like butter, sugars, and chocolate chips, these homemade cookies are easy to prepare and guaranteed to satisfy any sweet tooth. Perfect for sharing or enjoying with a glass of milk, they bake up beautifully golden brown in just 8-10 minutes.
Ingredients
Scale
Wet Ingredients
- ¾ cup (170g) salted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (175g) chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This step incorporates air for a soft texture.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir until a soft dough forms, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
- Portion Dough: Using a cookie scoop or tablespoon, portion the dough into balls about 1½ tablespoons each. Place them on an ungreased baking sheet, spacing each ball about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they set properly and hold shape.
Notes
- For softer cookies, slightly underbake by removing cookies at 8 minutes.
- Use unsalted butter if preferred; adjust salt accordingly.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute chocolate chips with chunks or other mix-ins like nuts.
