Chocolate Chip Cookies
These Chocolate Chip Cookies are soft, slightly chewy, and filled with melted chocolate chips, creating the perfect balance of flavor and texture.
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened Use room temperature butter for proper creaming; salted butter requires 1/4 teaspoon less added salt.
- 3/4 cup Granulated sugar White sugar contributes crispness; can reduce to 2/3 cup for less sweetness.
- 3/4 cup Brown sugar, packed Light brown sugar adds molasses flavor and chew; dark brown increases depth.
- 1 teaspoon Vanilla extract Use pure vanilla for best aroma; vanilla bean paste is a stronger alternative.
- 2 large Large eggs Bring to room temperature for even mixing and better rise.
- 2 1/4 cups All-purpose flour Spoon and level flour to avoid dense dough; use 00 or pastry flour for softer crumb.
- 1 teaspoon Baking soda Provides lift and spread; do not substitute with baking powder without recipe changes.
- 1/2 teaspoon Salt Balances sweetness; use fine sea salt for even distribution.
- 2 cups Chocolate chips Semisweet chips are classic; mix chopped chocolate and chips for texture contrast.
- Flaked sea salt Sprinkle just before baking for bright finish and occasional salty pops.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth.
Mixing
- Beat in the eggs one at a time, mixing well after each addition.
- Whisk the flour, baking soda, and salt in a separate bowl to combine evenly.
- Gradually blend the dry ingredients into the wet mixture until just combined.
Baking
- Stir in the chocolate chips using a spatula to distribute them evenly through the dough.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them two inches apart.
- Sprinkle each cookie with a pinch of flaked sea salt immediately before baking.
- Bake for 9 to 11 minutes, or until the edges are golden brown and centers look set but soft.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Measure flour carefully and cream butter and sugars until aerated for best results. Chill dough if your kitchen is warm to prevent spreading.