The Best Chocolate Chip Cookies - Soft and Chewy!
Equipment
- Mixer (stand alone or handheld)
- Spatula
- Cookie Scoop (1" or 2") or Ice Cream Scoop
- Aluminum Foil
- Cookie Sheet
- Dry Measuring Cups and Spoons
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup butter salted
- 1/2 tsp salt
- 1 1/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cup chocolate chips semi sweet
Instructions
- Measure all ingredients and make sure they are all at room temp. Microwave butter for 20-30 seconds if needed and put eggs in a bowl of hot (from the tap, not boiling) if needed.
- Add butter and sugars to mixer bowl and mix until well combined.
- Add eggs, one at a time, mixing in between.
- Add Vanilla.
- Add chocolate chips to the flour and stir. Coating them in flour will keep them from sinking to the bottom of your cookies. Then add to butter, sugars, egg mixture wth baking soda and salt.
- Scoop using your desired scoop size onto an aluminum foil lined cookie sheet. A 1" scoop will make approx. 30 cookies and a 2" scoop will make approx. 14 cookies.
- Chill in fridge for minimum 1 hour. Desire amount of time is 4-12 hours.
- Preheat oven to 350 degrees
- Once preheated, cook for the appropriate time based on your cookie size. For Larger cookies bake 12-14 minutes, for smaller cookies bake 9-11 minutes. The edges of the cookies will become slightly stiff and you will just see bits of golden on the cookies. You don't want the bottoms to be dark as they will darken more while cooling.
- Cool on pan for 5 minutes before transferring to cooling rack to dry completely.
Notes
-Cooking time changes based on cookie size
-See recipe notes above if cooking from frozen.