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chocolate chip cookies |
Here's a classic chocolate chip cookie recipe that yields soft and chewy cookies with just the right amount of chocolate chips. Enjoy!
Ingredients:
- - 2 1/4 cups (280g) all-purpose flour
- - 1/2 teaspoon baking soda
- - 1 cup (225g) unsalted butter, room temperature
- - 1/2 cup (100g) granulated sugar
- - 1 cup (210g) packed light-brown sugar
- - 1 teaspoon salt
- - 2 teaspoons pure vanilla extract
- - 2 large eggs
- - 2 cups (340g) semisweet and/or milk chocolate chips
Instructions:
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, use an electric mixer or stand mixer with the paddle attachment to cream together the butter, granulated sugar, light-brown sugar, and salt until light and fluffy. This should take about 2 minutes.
- Add the vanilla extract and the eggs, one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
- Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook a bit as they cool on the baking sheet.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade chocolate chip cookies!
These cookies can be stored in an airtight container at room temperature for up to a week.
You can also freeze the unbaked dough balls for up to 3 months; simply bake them straight from the freezer, adding a couple of extra minutes to the baking time.
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