Absolutely! Here’s a classic chocolate chip cookie recipe that’s soft in the center, slightly chewy on the edges, and packed with chocolate chips.
Ingredients (makes ~24 cookies)
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (340 g) chocolate chips (semi-sweet or your favorite type)
Instructions
1. Preheat the oven
- Preheat to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Mix dry ingredients
- In a medium bowl, whisk together flour, baking soda, and salt.
3. Cream butter and sugars
- In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy.
- Add vanilla extract and eggs, one at a time, beating well after each.
4. Combine
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips.
5. Scoop and bake
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving 2 inches between cookies.
- Bake 9–12 minutes, until edges are lightly golden but centers are still soft.
6. Cool
- Let cookies sit on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Chocolate Chip Cookies
- Soft & chewy: Don’t overbake; centers should look slightly undercooked.
- Crispy edges: Bake a bit longer, but watch closely.
- Extra flavor: Add a pinch of cinnamon or sea salt on top before baking.
- Mix-ins: Chopped nuts or different types of chocolate chunks work beautifully.
If you want, I can give a chewy, gooey chocolate chip cookie recipe with browned butter, which takes them to the next level of flavor.
Do you want that upgraded version?
