Chocolate Chip Cookie

The classic chocolate chip cookie – a sweet treat that never goes out of style. Soft, chewy centers and crunchy edges, loaded with melty chocolate chips, evoke memories of childhood baking sessions and warm, fuzzy feelings.

This recipe is a tried-and-true favorite, sure to satisfy any sweet tooth!

Ready Time

30 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Stir in the chocolate chips.

Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yield: 6 cookies

Notes

Softened butter is essential for a tender cookie, so make sure it’s at room temperature before starting. Don’t overmix the dough, as this can lead to tough cookies.

If you want a chewier cookie, bake for 9-10 minutes.

If you prefer a crisper cookie, bake for 12-13 minutes. For an extra crunchy top, sprinkle a pinch of flaky sea salt on top of the cookies before baking.

Store cookies in an airtight container at room temperature for up to 3 days.

Freeze for longer storage.