About This Recipe
This recipe yields classic American-style chocolate chip cookies with crisp edges and chewy centers. Preparation requires 15 minutes active time plus chilling, with total baking time of 10-12 minutes per batch. Recipe produces approximately 24 cookies.
Why You’ll Love This Recipe
- Crisp golden edges with soft, chewy centers
- Balanced sweetness with generous chocolate distribution
- Simple preparation with common pantry ingredients
- Dough can be refrigerated for fresh-baked cookies anytime
Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) fine sea salt
- 1 cup (227g) unsalted butter (room temperature)
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons (10ml) pure vanilla extract
- 2 cups (340g) semisweet chocolate chips
Step by Step Instructions
- Combine dry ingredients: Whisk flour, baking soda, and salt in medium bowl. Set aside.
- Cream butter and sugars: Using stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3 minutes).
- Add wet ingredients: Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.
- Incorporate dry ingredients: Gradually add flour mixture on low speed until just combined (do not overmix).
- Add chocolate chips: Fold in chocolate chips using rubber spatula until evenly distributed.
- Chill dough: Cover bowl with plastic wrap. Refrigerate dough for minimum 1 hour (up to 72 hours).
- Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Portion dough: Using 3-tablespoon scoop, form dough balls. Place 2 inches apart on baking sheets.
- Bake: Bake 10-12 minutes until edges are golden brown but centers appear slightly underdone.
- Cool: Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.