Here’s a tried-and-true chocolate chip cookie recipe that hits the sweet spot: soft, chewy centers with slightly crisp edges. 🍪
Ingredients (makes ~24 cookies)
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper.
- Mix dry ingredients: whisk together flour, baking soda, and salt.
- Cream butter & sugars: beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs & vanilla: beat in eggs one at a time, then stir in vanilla.
- Combine wet & dry: gradually mix in the flour mixture until just combined.
- Fold in chocolate chips evenly.
- Scoop cookies: drop rounded tablespoons onto prepared baking sheets, spacing ~2 inches apart.
- Bake: 9–11 minutes, until edges are golden but centers remain soft.
- Cool: let cookies sit on the pan for 2 minutes, then transfer to a wire rack.
💡 Tips for perfection:
- Chill dough 30–60 minutes before baking for chewier cookies.
- Flatten dough slightly for crispier edges.
- Mix semisweet and milk chocolate chips for extra depth.
If you like, I can also give a “bakery-style” version with a caramelized flavor and ultra-chewy middle—people often rave about it. Want me to share that one too?
