Description
Warm, chewy cookies with crisp edges and soft centers, filled with pockets of melty chocolate.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup (2 sticks / 225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Soften butter at room temperature.
- In a bowl, whisk the flour, baking soda, and salt. In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla. Gradually add the dry ingredients and mix just until combined. Fold in the chocolate chips.
- Use a 1.5 tablespoon scoop to drop dough onto the prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes, until edges are golden brown and centers look slightly soft. Rotate the pans halfway through.
- Let cookies cool on the baking sheet for 3–5 minutes to set. Transfer to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for 3–5 days. For a soft cookie, keep a slice of bread in the container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg