Chocolate Chip Cookies Recipe
These Chocolate Chip Cookies have crisp edges, a soft center, and lots of melty chocolate in every bite. You mix the dough and bake it straight from the bowl if you’re in a hurry, or chill the dough to bake later!
Equipment
- Mixer
- Baking Sheet
- Cookie scoop
Ingredients
- 2½ cups all-purpose flour (300g)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter softened (227g)
- ¾ cup light brown sugar (165g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips (or chocolate chunks) (270g)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.
- Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.
- With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
- Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)
- Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.
- Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.
Notes
- For extra chocolatey goodness: Add another chunk of chocolate to the top of the scooped balls for a big pool of gooey chocolate in the center of the baked cookies.
- For gooey chocolate chip cookies, don’t overbake them. Look for golden brown edges and a puffed center that appears dry but is still soft to the touch. The cookies will set as they cool.
- For crispier cookies throughout, bake for another 2 minutes until the centers turn golden and feel firmer on the surface.
Nutrition
Calories: 170kcal Carbohydrates: 20g Protein: 2g Fat: 9g Saturated Fat: 6g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 22mg Sodium: 86mg Potassium: 70mg Fiber: 1g Sugar: 11g Vitamin A: 190IU Calcium: 14mg Iron: 1mg