Description
A timeless classic blending rich chocolate and buttery goodness, perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together the flour and baking soda, then set aside.
- In a larger bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the salt, vanilla extract, and eggs, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients until incorporated.
- Fold in the chocolate chips gently.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden brown and centers look slightly undercooked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. They can be refrigerated for up to a week or frozen for up to 2 months.