Zippy Chocolate Chip Cookies

Rich, chewy, and utterly irresistible, these Zippy Chocolate Chip Cookies are the perfect treat to satisfy your sweet tooth.

With a classic combination of creamy butter, sweet sugars, and decadent chocolate chips, these cookies are sure to become a favorite in your household.

Ready Time

45 mins

Yields

8 servings

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup 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 large bowl, 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.

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

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

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 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.

Serve warm and fresh!

Notes

For an extra chewy center, take the cookies out of the oven at the 10-minute mark. If you prefer a crisper cookie, bake for the full 12 minutes.

Use high-quality chocolate chips for the best flavor.

You can also mix in nuts or dried cranberries for added texture and flavor. If you want a slightly darker cookie, use dark brown sugar instead of white granulated sugar.

For a fun twist, try using mint extract or espresso powder in place of the vanilla extract for a refreshing or mocha-flavored cookie.

To freeze the dough, scoop the balls of dough onto a baking sheet and place in the freezer until frozen solid. Then, transfer the frozen dough balls to an airtight container or freezer bag for up to 3 months.

Bake frozen cookies for an additional 2-3 minutes.