Best way to grow Chocolate Chip Cookies in 7 Days
This classic chocolate chip cookie recipe delivers soft, chewy cookies with melty chocolate chips, perfect for a delightful treat any day of the week.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls (small and large)
- Whisk
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Spatula
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper, then set them aside.
- Whisk together the flour, baking soda, and salt in a small bowl and reserve for later.
Mixing
- Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips evenly throughout the dough.
Baking
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use good quality chocolate chips. Do not overbake the cookies if you prefer a chewy texture. You can store leftover cookies in an airtight container at room temperature for up to 3-4 days or freeze the dough for later use.