Soft Chocolate Chip Cookies
These soft chocolate chip cookies are irresistibly chewy with a delightful balance of sweetness and chocolate, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened but not melted.
- 1/2 cup granulated sugar
- 1 cup packed brown sugar More brown sugar can make the cookies chewier.
- 2 teaspoons vanilla extract
- 2 large eggs Add eggs one at a time.
Add-Ins
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the flour and baking soda. Set it aside.
- In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt together until light and fluffy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Fold in the chocolate chips gently.
Baking
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, consider freezing them in a sealed bag for up to three months. You can experiment with different types of chocolate chips or add nuts for variety.