Classic Chewy Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 375 F and line two large baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed for about 2 minutes, until the mixture is pale and fluffy looking, not grainy.
3. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
5. Add the flour mixture to the butter mixture in two additions, stirring with a wooden spoon or spatula just until no dry streaks remain; overmixing here makes tough cookies, so stop as soon as it looks combined.
6. Fold in the chocolate chips by hand until evenly distributed throughout the dough.
7. Scoop the dough into 2-tablespoon balls (about the size of a golf ball) and place them 2 inches apart on the prepared sheets, 12 per sheet.
8. Bake one sheet at a time on the middle rack for 9 to 11 minutes, until the edges are light golden brown but the centers still look slightly underbaked and puffy.
9. Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes; they will finish setting up as they cool, so do not move them right away.
10. Transfer the cookies to a wire rack to cool completely, then repeat with the second sheet of dough.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Tips

Why You'll Love This

• Ready in under 30 minutes with no chilling required
• Perfectly chewy centers with crisp edges
• A foolproof base recipe every beginner should learn first

Nutrition

Nutrition values are estimated per serving based on the ingredients used.