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27 min
|
easy
|
vegetarian
These classic chocolate chip cookies are soft in the center, lightly crisp at the edges, and loaded with melty chocolate chips.
They come together with simple pantry staples, so you can whip up a cozy, home-baked treat anytime a craving hits.
Perfect for bake sales, after-school snacks, or a warm dessert, they taste just like the nostalgic cookies you grew up loving.
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Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Set the prepared pans aside so they are ready as soon as the dough is mixed.
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
Scrape down the bowl once during mixing so no sugar pockets remain along the sides.
Add the eggs one at a time, beating well after each addition until fully blended and creamy.
Mix in the vanilla extract just until it disappears into the batter.
Scrape the bowl again so the mixture stays even and smooth.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
Whisk until the leaveners and salt look evenly distributed through the flour with no visible clumps.
With the mixer on low speed, add the dry ingredients to the wet mixture in two additions.
Mix just until the flour is mostly incorporated and no dry streaks remain.
Stop mixing as soon as the dough comes together to avoid tough, dry cookies.
Use a spatula to gently fold the semi-sweet chocolate chips into the dough by hand.
Turn the bowl a few times so the chips are evenly spread and do not sink in one spot.
Use a tablespoon or small cookie scoop to portion about 1½-tablespoon mounds of dough onto the prepared sheets.
Leave about 2 inches between scoops so the cookies have room to spread while baking.
Bake one sheet at a time for 10 to 12 minutes, until edges are golden and centers still look soft.
Rotate the pan halfway through baking if your oven has hot spots.
Let the cookies cool on the baking sheet for 5 minutes to finish setting their centers.
Transfer them to a wire rack and cool completely for the best chewy texture.
Store cooled cookies in an airtight container at room temperature for up to four days.
| Energy | 244 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 13 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
These classic chocolate chip cookies bring that cozy bakery feel to your kitchen with very little effort and simple pantry ingredients.
For a fun twist, sprinkle the warm cookies with flaky sea salt or swap in a handful of chopped toasted nuts for crunch.
Serve them slightly warm with cold milk, hot coffee, or vanilla ice cream for an easy dessert that always feels special.
Laura, Ashburn: These are excellent. My family loves them. I had accidentally used salted butter and I couldn't tell any difference. They were delicious.
: Glad they were a hit, even with salted butter!
Ann, Detroit, MI: Excellent recipe! 😋 I used half brown sugar and half white, extra vanilla and a pinch more salt! Added some chopped pecans and not all the choc chips! To die for!
: Happy to hear it, Ann!
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