Description
These homemade chocolate chip cookies are soft, chewy, and packed with semi-sweet chocolate chips. Made from scratch with classic ingredients like butter, sugar, and vanilla, they are perfect for an irresistible treat any time of day. The recipe yields 24 cookies with a balanced sweetness and a golden edge with a soft center.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) white sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (or more, to taste)
Add-ins
- 1 1/2 cups (270g) chocolate chips (semi-sweet or a mix of chocolate chunks)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Melt Butter: Melt the unsalted butter in a microwave-safe bowl for about 30 seconds, then allow it to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Sugars and Butter: In a large mixing bowl, beat the melted butter with the white sugar and light brown sugar until the mixture is light and creamy, which helps ensure a good texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, being careful not to overmix to keep the dough tender.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid developing too much gluten.
- Add Chocolate Chips: Stir the semi-sweet chocolate chips into the dough evenly so that each cookie will have a generous amount of chocolate.
- Shape Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden, but the centers remain soft, ensuring chewy cookies.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to set the texture.
Notes
- For chewier cookies, use more brown sugar than white sugar.
- Be careful not to overbake; cookies will continue to set as they cool.
- You can substitute the chocolate chips with chunks or mix in nuts if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow butter to cool slightly after melting to prevent cooking the egg.
