About This Recipe
This recipe yields classic American-style chocolate chip cookies with crisp edges and chewy centers. Preparation requires 15 minutes active time plus chilling, with total baking time of 10-12 minutes per batch. Recipe produces approximately 24 cookies.
Why You’ll Love This Recipe
Crisp golden edges with soft, chewy centers
Balanced sweetness with generous chocolate distribution
Simple preparation with common pantry ingredients
Dough can be refrigerated for fresh-baked cookies anytime
Ingredients
2¼ cups (280g) all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (5g) fine sea salt
1 cup (227g) unsalted butter (room temperature)
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs (room temperature)
2 teaspoons (10ml) pure vanilla extract
2 cups (340g) semisweet chocolate chips
Step by Step Instructions
Combine dry ingredients: Whisk flour, baking soda, and salt in medium bowl. Set aside.
Cream butter and sugars: Using stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3 minutes).
Add wet ingredients: Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.
Incorporate dry ingredients: Gradually add flour mixture on low speed until just combined (do not overmix).
Add chocolate chips: Fold in chocolate chips using rubber spatula until evenly distributed.
Chill dough: Cover bowl with plastic wrap. Refrigerate dough for minimum 1 hour (up to 72 hours).
Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Portion dough: Using 3-tablespoon scoop, form dough balls. Place 2 inches apart on baking sheets.
Bake: Bake 10-12 minutes until edges are golden brown but centers appear slightly underdone.
Cool: Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.
Enjoy!