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Chocolate Chip Cookies

Chocolate chip cookies with golden edges and a soft, chewy center loaded with melted chocolate chips. Creamed butter and brown sugar create a caramel-toffee warmth in every bite.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 2.25 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 1 tsp salt
butter
  • 1 cup butter Softened (2 sticks)
granulated sugar
  • 0.75 cup granulated sugar
brown sugar
  • 0.75 cup brown sugar Packed
eggs
  • 2 eggs Large
vanilla extract
  • 2 tsp vanilla extract
chocolate chips
  • 2 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat oven to 375°F and line baking sheets with parchment for easy release and cleanup.
  2. Beat softened butter with granulated sugar and brown sugar until fluffy and lighter in color, then add eggs and vanilla extract and mix until smooth.
  3. Stir in all-purpose flour, baking soda, and salt until just combined; the dough should look cohesive with no dry streaks.
  4. Fold in chocolate chips so they are evenly distributed throughout the dough.
  5. Drop rounded tablespoons of dough onto baking sheets with spacing so the cookies can spread.
  6. Bake for 9-11 minutes at 375°F until the edges are golden brown and the centers still look slightly soft.
  7. Cool cookies on a wire rack until set, with a glossy-chewy center and firm edges before serving.

Notes

For thicker, chewier cookies, chill the dough 30 minutes before portioning. Store baked cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months. If you want a different dietary profile, use plant-based butter in the same amount for dairy-free cookies (texture may vary slightly).