Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla extract, and beat until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in chocolate chips evenly.
- Scoop tablespoon-sized portions onto prepared baking sheets, spaced 2 inches apart.
- Bake for 9–11 minutes, until edges are golden and centers are set but soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped nuts for crunch.
- Swap half the flour with cocoa powder for double chocolate cookies.
- Use more brown sugar and underbake slightly for extra chewiness.
- Stir in rolled oats for an oatmeal twist.
- Top with caramel drizzle and sea salt for a salted caramel version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
