Classic Chocolate Chip Cookies That Will Knock Your Socks Off!
Are you a cookie monster who can never get enough of those sweet, gooey, chocolate-studded delights? Look no further! This classic chocolate chip cookie recipe is guaranteed to satisfy your deepest cravings and have you licking the plate clean.
Imagine biting into a warm, freshly baked cookie, with the rich chocolate chips melting in your mouth, and the buttery dough melting on your tongue. It’s a flavor explosion that will transport you straight to cookie heaven!
This tried-and-true recipe has been handed down through generations, perfected with each batch until it became the epitome of chocolate chip cookie perfection. With just the right balance of sweetness, butteriness, and chocolate-y goodness, these cookies are sure to become a family favorite.
So, let’s get baking! Gather your ingredients, preheat the oven, and get ready to experience the ultimate chocolate chip cookie experience.
Ingredients:
- 2 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (340g) semi-sweet chocolate chips
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract with a hand-held mixer on medium speed until creamed, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients and mix on low until just combined.
- Fold in the chocolate chips with a rubber spatula.
- Scoop rounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
