How to grow 12 perfect Chocolate Chip Cookies
This recipe yields 12 perfectly baked chocolate chip cookies, featuring a delightful combination of chewy centers and slightly crispy edges, packed with rich chocolate flavor.
Equipment
- baking sheet
- parchment paper
- mixing bowls
- electric mixer (optional) or whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Mixing
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, use a mix of milk chocolate and dark chocolate chips. Do not overmix the dough, as this can lead to tough cookies. If you prefer chewier cookies, slightly underbake them.