Dishpan Chocolate Chip Cookies – The Delish Recipe

These Dishpan Chocolate Chip Cookies are the perfect treat to satisfy your sweet tooth cravings! Soft, chewy, and bursting with semi-sweet chocolate chips, these classic cookies are a childhood favorite that’s easy to make and impossible to resist.

Ready Time

40 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp salt, 1 cup unsalted butter, at room temperature, 3/4 cup white 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 to make cleanup a breeze.

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

Set it aside for now.

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

Gradually mix in that flour mixture you set aside earlier until just combined, being careful not to overmix.

Stir in those delicious chocolate chips to distribute them evenly throughout the dough.

Scoop tablespoon-sized balls of dough onto your 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.

You should now have 10 delicious Dishpan Chocolate Chip Cookies ready to devour!

Notes

Use high-quality chocolate chips for the best flavor. Don’t overbake, these cookies are best when they’re lightly golden brown and still slightly soft in the center.

Chill the dough if you want a crisper cookie or bake immediately for a chewier one.

For larger cookies, scoop tablespoon-and-a-half-sized balls of dough and bake for 12-14 minutes. If you want a more golden brown edge, bake for 12 minutes.

These cookies freeze well, so store them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.