Miami Chocolate Chip Cookies

Rich, chewy, and utterly divine, these Miami Chocolate Chip Cookies are a true treat for the senses, bursting with semi-sweet chocolate chips and infused with a hint of pure vanilla extract – perfect for satisfying your sweet tooth cravings anytime, anywhere!

Ready Time

45 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium 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, followed by the vanilla extract.

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

Stir in the chocolate chips.

Scoop tablespoon-sized 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.

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

Notes

Softened butter is key here, so take your butter out of the fridge about 30 minutes before using it. Don’t over-soften though, or your cookies will spread too much.

Use a mix of white and brown sugar for a richer flavor.

Don’t overmix, especially when combining the wet and dry ingredients. Stop mixing as soon as they’re just combined.

Chill your dough for at least 30 minutes if you want a more rounded, less flat cookie.

If you want a chewier cookie, bake for 9-10 minutes. If you prefer a crisper cookie, bake for 12 minutes.

You can also use nuts, oats, or cinnamon to give your cookies extra flavor and texture.

Just be sure to adjust the baking time if you add chunky mix-ins. These cookies freeze beautifully, so scoop and freeze the dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.