Soft and Chewy Chocolate Chip Cookies

This cookie recipe achieves the perfect balance of soft and chewy texture with a rich buttery flavor and melt-in-your-mouth chocolate chunks.

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Prep Time 15

Cook Time 11

Total Time 26

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Base Ingredients

2 1/4 cups all-purpose flour If gluten-free, substitute with a gluten-free blend at a 1:1 ratio.
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature Recommended unsalted butter for better control over salt.
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips Use high-quality chocolate chips like Ghirardelli.

Preparation

Preheat the oven to 375°F (190°C).
In a small bowl, combine all-purpose flour and baking soda; set aside.
In a large bowl, cream together the unsalted butter, granulated sugar, brown sugar, and salt until smooth and fluffy.
Beat in vanilla extract and add eggs one at a time, blending well after each addition.
Gradually mix in the flour mixture until just combined.
Gently fold in semisweet chocolate chips.
Drop rounded tablespoonfuls onto ungreased baking sheets, leaving space in between.

Baking

Bake for 9 to 11 minutes or until golden brown. They should look slightly underbaked in the center.
Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks.

For best results, avoid overmixing the dough. Store cookies in an airtight container for up to a week.