Timeless Chocolate Chip Cookies are a classic treat that never goes out of style. This recipe is all about achieving the perfect balance of chewy and crispy, with gooey chocolate in every bite. A simple, satisfying pleasure to bake and share.
Butter is the base of any good cookie, adding richness and flavor. Using unsalted butter allows you to control the amount of salt in the recipe.
Granulated sugar gives the cookies their structure and crisp edges, while brown sugar adds moisture and a subtle molasses flavor that enhances chewiness.
Vanilla extract is essential for that warm, sweet depth of flavor that complements the chocolate.
Eggs are the binding agents, giving the cookies their soft, chewy texture.
All-purpose flour provides structure to the cookies, creating a balanced texture when combined with the sugars and fats.
Baking soda acts as a leavening agent, helping the cookies rise and spread properly.
Salt enhances the sweetness and balances the flavors.
Semi-sweet chocolate chips are the stars here, offering rich, melty goodness in every bite.
Pair these cookies with a glass of cold milk for a classic treat. They also make a delightful addition to ice cream sandwiches — just sandwich a scoop of vanilla ice cream between two cookies for an indulgent dessert.
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the cookies from sticking. This simple step makes cleanup a breeze too.
In a large bowl, cream together the butter, granulated sugar, and brown sugar. You want this mixture to be light and fluffy — it takes about 2-3 minutes with an electric mixer. This step is crucial for incorporating air, which helps the cookies rise.
Add the vanilla extract and eggs to the creamed mixture, beating well after each egg. Make sure everything is well combined; this is where the wet ingredients come together.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda is evenly distributed, so you don’t end up with any bitter spots in your cookies.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix here; you want to stop as soon as the flour disappears into the dough.
Fold in the semi-sweet chocolate chips. Be gentle, so you don’t break them up too much, ensuring gooey pockets of chocolate throughout.
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Leave enough space between each ball of dough so they can spread out while baking.
Bake the cookies in your preheated oven for 9 to 11 minutes. Look for edges that are golden brown, while the centers should still look just a tad underdone — they’ll firm up as they cool.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and makes them easier to handle.