Delicious Chocolate Chip Cookies Fresh from the Oven
Soft, chewy chocolate chip cookies with golden edges and gooey centers—freshly baked to perfection and bursting with rich, melty chocolate in every bite.
Equipment
- Large mixing bowls (2)
- whisk
- Wooden spoon or spatula
- Baking sheets (2)
- Parchment paper or silicone mats
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
Dry:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet:
- 1 cup unsalted butter melted
- ¾ cup brown sugar packed
- ¾ cup white granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins:
- 2 cups chocolate chips
Instructions
How To Make Them
- Melt butter and let it cool slightly until just warm. In a large bowl whisk together flour, baking soda, and salt until combined. In another bowl mix melted butter with both sugars until smooth. Add eggs one at a time mixing after each. Add vanilla and mix thoroughly.
- Pour wet ingredients into dry ingredients. Fold together with a spatula just until no dry flour remains. Don't overmix. Fold in chocolate chips ensuring even distribution throughout the dough.
- Cover the bowl and refrigerate for at least thirty minutes. One hour is better. This chilling step is essential for proper texture.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Portion dough into two tablespoon sized balls. Place them two inches apart on prepared sheets. Press extra chocolate chips onto tops if desired.
- Bake eleven to twelve minutes until edges are golden but centers still look slightly underdone. Remove from oven and let cookies sit on the baking sheet for five minutes. Transfer to a wire rack to cool completely.
Storage Tips
- Room temperature: Store in airtight container up to 5 days
- Freeze baked cookies: Up to 3 months in freezer bags
- Freeze dough: Portion and freeze dough balls up to 3 months, bake from frozen adding 2 minutes
Nutrition Per Cookie
- Fat: 9g | Carbs: 24g | Protein: 2g | Sugar: 16g