Chocolate Chip Cookies

These Easy Irresistible Homemade Chocolate Chip Cookies are soft in the middle, golden on the edges, and full of chocolate in every bite, perfect for satisfying those late afternoon cravings.

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Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter, softened but cool to the touch Should be soft but not greasy.
3/4 cup granulated sugar
1 cup packed light brown sugar Moisture and caramel vibe.
2 large eggs, room temperature
2 teaspoons pure vanilla extract Adds flavor.
2 3/4 cups all-purpose flour, spooned and leveled Measuring matters.
1 teaspoon baking soda
3/4 teaspoon fine salt
2 cups chocolate chips or chopped chocolate Mix of chips and chopped chocolate recommended.

Method

Preparation

Beat butter, granulated sugar, and brown sugar until creamy and slightly pale, about 2 to 3 minutes.
Mix in eggs one at a time, then add vanilla. Scrape down the bowl for even blending.
In a separate bowl, whisk flour, baking soda, and salt, and then add to the wet ingredients in two parts, mixing on low until just combined.
Fold in chocolate chips, saving a small handful for pressing on top before baking.
Cover and chill the dough for 30 minutes.

Baking

Preheat oven to 350°F (175°C).
Scoop 2-tablespoon portions onto a parchment-lined baking sheet, spacing them well.
Bake for 9 to 12 minutes until edges are set and centers look slightly underdone.
Let cookies sit on the baking sheet for 5 minutes, then transfer to a rack.

Notes

Chilled dough keeps in the fridge for up to 48 hours. Add flaky salt before serving for a sweet-salty finish. Store baked cookies in an airtight container for up to 3 days.