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Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies with crispy edges and gooey chocolate, perfect for a sweet treat any time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour The backbone of the cookie, gives it structure.
  • 1 teaspoon Baking soda Helps the cookies rise and achieve a nice chewy texture.
  • 1 teaspoon Salt Enhances the sweetness and balances the flavors.
Wet Ingredients
  • 1 cup Unsalted butter Adds richness; using unsalted lets you control the saltiness.
  • 1 cup Brown sugar Gives a wonderful caramel flavor and moisture.
  • 1/2 cup Granulated sugar Balances the molasses-rich brown sugar for perfect sweetness.
  • 1 large Egg Binds everything together; for a vegan option, try a flax egg or unsweetened applesauce.
  • 1 teaspoon Pure vanilla extract The secret ingredient for that heavenly aroma and flavor.
Mix-ins
  • 2 cups Chocolate chips Choose semi-sweet, dark, or white chocolate for a fun twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Mix in the egg and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet, mixing until just incorporated. Be careful not to overmix!
  6. Gently mix in your chocolate chips until evenly distributed.
  7. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges are golden but the centers look slightly underbaked.
  2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an even chewier texture, chill the dough for 30 minutes before baking. Store cookies in an airtight container to maintain freshness.