Chocolate Chip Cookies are the ultimate classic-crispy on the edges, soft and chewy inside, packed with melty chocolate chips. Made with butter, brown sugar for that rich caramel vibe, and simple pantry staples. Super easy for beginners, no fancy tricks needed. Bake’em up fresh and watch’em disappear!
Chocolate Chip Cookies
Classic chewy chocolate chip cookies with crispy edges and gooey centers. Butter, brown sugar, and loads of chips make 'em irresistible.
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar with electric mixer on medium until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, then add vanilla. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, and salt.
- Add dry ingredients to butter mixture in two batches. Mix on low just until combined (don’t overmix). Fold in chocolate chips with a spoon.
- Scoop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart. Bake 9 minutes until edges are golden and centers look set. Cookies will firm up on cooling.
- Let cookies cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.
Notes
- Room-temp butter creams better for fluffy texture.
- Use semisweet chips for balanced sweetness; milk chocolate makes ’em sweeter.
- Chill dough 30 minutes if you want thicker cookies.
- Scoop dough balls and freeze for quick baking later.
- Store in airtight container up to 5 days.
- Add nuts or extra chips if you wanna amp it up.
