Indulge in the timeless classic of warm, buttery chocolate chip cookies with crispy edges and a soft, chewy center. These beloved treats are loaded with rich chocolate chips and deliver the perfect balance of sweetness and warmth that makes them impossible to resist, whether fresh from the oven or enjoyed with a cold glass of milk.
⏱️27 min
📊Easy
👥24 servings
🍽️Snack
vegetarianbudget-friendlyfamilyquick
Ingredients
225 gall-purpose flour
170 gunsalted butter
200 ggranulated sugar
220 gbrown sugar
2 pieceslarge eggs
2 teaspoonsvanilla extract
1 teaspoonbaking soda
1 teaspoonsalt
340 gsemi-sweet chocolate chips
Instructions
1PREHEAT THE OVEN: Begin by preheating your oven to 375°F (190°C) and allow it to reach the target temperature for at least 15 minutes. This ensures even baking and helps the cookies spread properly while developing golden-brown edges. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure uniform browning.
2CREAM BUTTER AND SUGARS: In a large mixing bowl, combine the softened unsalted butter with both granulated and brown sugar, beating them together with an electric mixer on medium speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which is essential for creating cookies with a tender crumb and proper rise. Scrape down the sides of the bowl occasionally to ensure all ingredients are evenly incorporated.
3ADD EGGS AND VANILLA: Add the eggs one at a time to the creamed butter mixture, beating well after each addition for about 30 seconds to fully incorporate. Pour in the vanilla extract and mix for another 30 seconds until the batter is smooth and homogeneous. The batter should look slightly emulsified and lighter in texture; this helps create a cohesive dough that will bake evenly.
4MIX DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly distributed throughout. This dry mixture acts as the structure of the cookie while the baking soda provides lift and helps them spread slightly to create that desirable chewy-crispy texture. Mixing these ingredients separately prevents overmixing the dough when you combine them.
5COMBINE WET AND DRY: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, stirring until just combined and no streaks of flour remain visible. Avoid overmixing at this stage, as it can lead to tough, dense cookies; mix only until the flour disappears. Then fold in the chocolate chips until they are evenly distributed throughout the dough, reserving a few extra chips if desired for pressing onto the cookie tops.
6SCOOP AND BAKE: Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still appear slightly underdone and soft to the touch. The cookies will continue to cook on the hot baking sheet after removal, so slightly underbaked cookies will set as they cool, resulting in the perfect chewy texture.
7COOL AND SERVE: Allow the cookies to rest on the baking sheet for 2-3 minutes, which allows them to set slightly and become easier to transfer without breaking. Transfer them to a wire cooling rack using a spatula, and let them cool completely for about 10 minutes before serving. This cooling period is crucial as it allows the chocolate to set and the cookies to firm up while maintaining their chewy interior, delivering the perfect bite every time.