Prepare yourself for the ultimate chocolate chip cookie experience that's so irresistibly delicious, it might just be your delectable downfall! These aren't just ordinary cookies - they're a mouthwatering symphony of buttery, chocolatey perfection that will make your taste buds dance with pure joy. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver cookies so incredible, they'll have everyone begging for more. Get ready to embark on a culinary adventure that transforms simple ingredients into pure magic!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra richness, consider using high-quality chocolate chips or a mix of chip varieties.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For softer cookies, slightly underbake and let them continue setting on the hot baking sheet.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
