Here’s a classic, foolproof recipe for Chocolate Chip Cookies—crispy on the edges, chewy in the center, and loaded with chocolate:
Classic Chocolate Chip Cookies (Makes ~24 cookies)
Ingredients:
- 1 cup (230 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340 g) semi-sweet chocolate chips
Instructions:
- Preheat oven: 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter & sugars:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (~2–3 min).
- Add eggs & vanilla:
- Beat in eggs one at a time, then vanilla extract.
- Mix dry ingredients:
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Add chocolate chips:
- Fold in chocolate chips evenly.
- Scoop cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, 2 inches apart.
- Bake:
- 9–11 minutes, until edges are golden but centers are still soft. Do not overbake!
- Cool:
- Let cookies cool on the baking sheet 2–3 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Cookies:
- Chewy center: Use slightly more brown sugar than white sugar.
- Crispy edges: Bake a little longer or flatten dough slightly before baking.
- Extra flavor: Sprinkle a tiny pinch of flaky sea salt on top before baking.
- Mix-ins: Add chopped nuts, butterscotch chips, or oatmeal for variation.
If you want, I can also give a “soft and giant bakery-style” chocolate chip cookie recipe that stays gooey in the center and puffy like you get from a café.
Do you want me to share that version too?
