Craving the ultimate chocolate chip cookie? Look no further! This recipe delivers the coveted perfect balance: wonderfully crispy edges yielding to a lusciously chewy center, packed with gooey chocolate goodness. Get ready to bake your new favorite cookie!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (250g) semi-sweet chocolate chips (or a mix of milk and dark)
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps prevent spreading and enhances chewiness.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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