Better than a Bakery Chocolate Chip Cookies
These chocolate chip cookies combine soft centers with slightly crispy edges, rivaling the best bakeries with their rich, homemade flavor.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better mixing.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one egg at a time for better mixing.
Chocolate Chips
- 2 cups semisweet or milk chocolate chips Feel free to mix different types of chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips gently.
Baking
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space for spreading.
- Bake in the preheated oven for 10 to 12 minutes, until edges are golden and the centers are soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a variation, try adding nuts or different types of chocolate chips. Chilling the dough before baking can enhance flavor and prevent spreading.