Chocolate Chip Cookies
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Chocolate Chip Cookies
These chocolate chip cookies bake up with crisp edges, soft centers, and pools of melted chocolate every time. The secret is creaming softened butter with both brown and white sugar, then chilling the dough for 30 minutes so the cookies spread less and bake thicker. This recipe makes about two dozen cookies and comes together in one bowl.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Directions
- Heat the oven to 375F and line two baking sheets with parchment paper. In a bowl, whisk the flour, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then the vanilla. Add the flour mixture and mix just until combined.
- Stir in the chocolate chips. Chill the dough 30 minutes for thicker cookies.
- Scoop rounded tablespoons of dough 2 inches apart onto the sheets. Bake 9 to 11 minutes, until the edges are golden and the centers look just set.
- Cool on the sheet 5 minutes, then transfer to a rack.
Tips and variations
- Chilling the dough keeps the cookies from spreading thin. Do not skip it for thick, bakery-style cookies.
- Pull the cookies when the centers still look slightly underbaked. They firm up as they cool.
- Use a mix of chips and chopped chocolate bar for melty pools throughout.
- Freeze scooped dough balls and bake straight from frozen, adding 2 minutes to the time.
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Common questions
- Why are my cookies flat
- Flat cookies usually mean the butter was too warm or the dough was not chilled. Chill 30 minutes and bake on a cool sheet.
- Can I freeze the dough
- Yes. Scoop the dough into balls, freeze on a tray, then bag them. Bake from frozen and add about 2 minutes.
- How do I keep them soft
- Store the cooled cookies in an airtight container with a slice of bread. The cookies stay soft for days.
- Salted or unsalted butter
- Use unsalted so you control the salt. If you only have salted, cut the added salt to 1/2 teaspoon.
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