Description
These Best Ever Chocolate Chip Cookies are soft, chewy, and loaded with rich chocolate chips, making them a perfect classic treat for any occasion. With a simple mix of butter, sugars, and vanilla, they come together quickly and bake into golden perfection for an irresistible cookie experience.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) salted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (175g) chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when your cookies are ready to bake.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar for about 2 minutes until the mixture is light and fluffy, creating the perfect base for your cookies.
- Add egg and vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract, mixing until the ingredients are fully combined and the batter is smooth.
- Mix dry ingredients: Add the flour, baking soda, and salt into the wet mixture. Stir gently until a soft dough forms, being careful not to overmix to keep the cookies tender.
- Fold in chocolate chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough for those delicious bursts of chocolate in every bite.
- Portion dough: Using a cookie scoop or tablespoon, portion the dough into 1½-tablespoon-sized balls. Place them on an ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers still appear soft for a chewy texture.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire cooling rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let them finish cooking on the hot pan.
- You can substitute chocolate chips with chunks or other mix-ins like nuts or dried fruit.
- Ensure butter is properly softened to achieve the best texture when creaming with sugars.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To freeze, shape cookie dough balls and freeze before baking. Bake directly from frozen, adding 1-2 minutes to baking time.
