🍪 Classic Chocolate Chip Cookie
Soft and chewy with golden edges, loaded with chocolate chips — a timeless treat everyone loves.
🛒 Ingredients (Makes ~24 cookies)
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
🥣 Instructions
1️⃣ Preheat Oven
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
2️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, and salt.
3️⃣ Cream Butter & Sugars
- In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy.
- Add eggs one at a time, then mix in vanilla.
4️⃣ Combine
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
5️⃣ Scoop & Bake
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–12 minutes, until edges are golden and centers are set but soft.
6️⃣ Cool & Serve
- Let cookies cool 2–3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
🔥 Tips & Variations
- Chewy Cookies: Use more brown sugar than granulated sugar.
- Crispy Edges: Bake a little longer or flatten dough slightly before baking.
- Add-ins: Walnuts, pecans, or white chocolate chips.
- Chocolate Lovers: Use chunks instead of chips for gooey pockets.
If you want, I can also give you:
- Soft and thick bakery-style cookies
- Chewy underbaked style
- Mini cookies for bite-size treats
- Gluten-free or vegan version
Do you want them soft and chewy or crispy around the edges?
