Chocolate Chip Cookies hold one of the highest search volumes for desserts globally, especially in the United States. This recipe yields a cookie with crispy edges and a soft, chewy center.
Ingredients:
- All-purpose Flour: 2 1/4 cups
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature
- Brown Sugar: 3/4 cup (Packed)
- White Granulated Sugar: 3/4 cup
- Vanilla Extract: 1 teaspoon
- Large Eggs: 2 (Room temperature)
- Semi-sweet Chocolate Chips: 2 cups
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and white sugar together until smooth and creamy (about 2 minutes).
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients. Mix on a low speed or fold with a spatula until just combined. Be careful not to overmix!
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Portion the Dough: Scoop about 1.5 tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each dough ball as they will spread during baking.
- Bake and Cool: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers still look slightly soft. Remove from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
