Description
These chocolate chip cookies are soft, chewy, and loaded with gooey chocolate chips. Perfect for any occasion, they’re easy to make and loved by everyone. Enjoy them warm from the oven or with a cold glass of milk!
Ingredients
Units
Scale
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (285g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the Chocolate Chips:
- Stir in the chocolate chips using a spatula or wooden spoon.
- Shape the Cookies:
- Scoop tablespoons of dough (about 1 1/2 tablespoons per cookie) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 8–10 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- For extra gooey cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Add a pinch of cinnamon or a sprinkle of sea salt on top for a unique twist.
- Substitute dark chocolate, white chocolate, or a mix of both for variety.