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Chocolate Chip Cookies

These Chocolate Chip Cookies are SO EASY! Soft, chewy, and packed with melty chocolate chips for a timeless treat everyone will love.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate Chip, Cookies, Easy, Quick
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened (16 Tbsp)
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar tightly packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour measured correctly
  • 1 tsp baking soda sifted
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips (12 oz), divided, reserving 1/4 cup for the top

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking and a perfectly golden cookie.
  • In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy.
  • Add the two large eggs and vanilla extract to the creamed mixture and beat until smooth and well combined.
  • In a separate bowl, whisk together the all-purpose flour, sifted baking soda, and salt to evenly distribute the dry ingredients.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  • Gently fold in the semi-sweet chocolate chips with a spatula, reserving 1/4 cup for topping.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing about 2 inches apart.
  • Press a few of the reserved chocolate chips onto the tops of the cookie dough balls for a lovely presentation and extra melty chocolate.
  • Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Be careful not to over-bake.
  • Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to set completely.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Cooling Rack

Notes

  • Chill the dough for 30 minutes before baking to achieve thicker cookies and reduce spreading.
  • Add 1 cup of chopped nuts like walnuts or pecans for a crunchy twist.
  • Freeze cookie dough balls on a baking sheet, then store in a zip-top bag for up to 3 months; bake from frozen adding a few extra minutes.