Description
Soft, chewy, and irresistibly gooey chocolate chip cookies made with simple pantry ingredients—perfect for any occasion.
Ingredients
- 2 1/4 cups all‑purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi‑sweet chocolate chips
Instructions
- Preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about two minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in the chocolate chips until evenly distributed.
- Drop spoonfuls of dough about two inches apart on the prepared baking sheets.
- Bake for 10–12 minutes or until golden brown around the edges but still soft in the center.
- Let cool briefly on the baking sheets before transferring to wire racks to finish cooling.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can swap semi‑sweet chocolate chips for dark or white chocolate, or add chopped nuts or dried fruit for extra texture and flavor.
- Store baked cookies in an airtight container at room temperature for up to one week; reheat briefly in the microwave to restore gooeyness.
Nutrition
- Serving Size: 1 cookie (30 g)
- Calories: 150
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
