Description
These Thick & Chewy Chocolate Chip Cookies are a classic treat featuring a soft, chewy center with perfectly golden edges. Made with a blend of brown and white sugars for optimal moisture and sweetness, and packed with semisweet chocolate chips, these cookies are sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract and mix until well combined for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture until just combined, careful not to overmix to maintain cookie tenderness.
- Add Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the dough for consistent chocolate throughout each cookie.
- Form Cookie Dough: Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto a baking sheet lined with parchment paper, spacing them adequately.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown but the centers remain soft, ensuring chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Do not overbake; cookies will continue to cook slightly on the hot baking sheet after removal from the oven.
- You can substitute semisweet chocolate chips with dark chocolate or milk chocolate chips according to preference.
- Ensure butter is softened but not melted for best creaminess with sugars.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
