Description
These Thick & Chewy Chocolate Chip Cookies are the perfect treat for cookie lovers who enjoy a soft center with slightly crisp edges. Made with a blend of brown and white sugars, real butter, and loaded with semisweet chocolate chips, these cookies deliver a classic, irresistible flavor and texture. Easy to prepare and baked to perfection in just under half an hour, they make a delicious homemade dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the cookies.
- Cream the butter and sugars. In a large bowl, use a mixer to cream together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy, which helps in creating a light texture for the cookies.
- Add eggs and vanilla. Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract until everything is well combined.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix dry and wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which could lead to dense cookies.
- Stir in chocolate chips. Fold in the semisweet chocolate chips evenly throughout the dough for consistent chocolate in every bite.
- Portion the dough. Drop rounded spoonfuls of cookie dough (about 1.5 tablespoons each) onto a parchment-lined baking sheet, spacing them to allow for spreading.
- Bake the cookies. Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft for that chewy texture.
- Cool the cookies. Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, which prevents breaking and ensures the right texture.
Notes
- Use room temperature butter for easier creaming and a better texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- For thicker cookies, chill the dough before baking for at least 30 minutes.
- Substitute semisweet chocolate chips with dark or milk chocolate according to your preference.
- Store cookies in an airtight container to keep them fresh for up to a week.
