Soft chocolate chip cookies that have just the right amount of chocolate in every bite. Soft in the middle with chewy edges. Not being too thick and not being too thin.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Keyword: chocolate chip cookies
Equipment
Baking sheet
Parchment paper
Electric mixer (stand or handheld)
2 mixing bowls
Whisk
Ingredients
2½cupsall-purpose flour
½teaspoonbaking soda
¼teaspoonsalt
1cupbrown sugar, firmly packed
½cupsugar
1cupcold butter, cut into small pieces, as pictured
2largeeggs
1tablespoonsvanilla extract
1bag (12 ounces) semi-sweet chocolate chips
Instructions
Preheat oven to 375℉
In a medium bowl combine flour, soda, and salt. Mix well with a whisk. Set aside.
In a large bowl with an electric mixer, blend sugars, egg, butter (cut into small pieces), and vanilla.
Mix at a medium speed until light and fluffy, and the butter is evenly mixed.
Slowly add the “dry” ingredients (the bowl with the flour mixture) to the butter/sugar bowl on medium speed.
Add the chocolate chip. Blend at a low speed until just mixed.
Drop rounded spoonfuls onto a baking sheet lined with parchment paper. These make the cookies look perfect when they come out of the oven.
Bake for 10-11 minutes or until golden brown. Let them cool on the baking sheet, allowing the centers to continue to bake. If you can’t wait until they’re completely cool, enjoy them warm!
Notes
The leftovers are also VERY good when warmed in the microwave and dipped in cold milk. Enjoy!