Soft and Chewy Chocolate Chip Cookies
These Chocolate Chip Cookies are my favorite. Crispy on the outside and chewy on the inside, melted with chocolate and you will find impossible to resist eating more than one cookie!
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Servings: 14 cookies
Ingredients
- 2 cups (260g) all purpose flour leveled
- 3/4 cup (170g/1.5 sticks) unsalted butter
- 1/3 cup (67g) granulated sugar
- 2/3 cup (135g) brown sugar
- 2 large egg room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170) chocolate chips
- 1 1/2 teaspoon (8ml) vanilla extract
Instructions
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add 2 eggs, one at a time and keep beating until combined. Scrape down the bowl as needed. Add in vanilla and beat until combined.
- In a medium bowl combine flour, baking soda and salt. Add the flour mixture to the butter mixture in 3 times. Mix until incorporated. Fold in chocolate chips. Chill the dough for 30 minutes.
- Use an ice cream scoop to make even balls and place them on the baking sheet (you can make balls from the dough by hand, preferably 2-2.5 inch round balls). Roll the ball with your hand to make it round. Bake immediately for 12-15 minutes. I baked these cookies for around 13 minutes until the edges turn golden and the center is still soft. Allow the cookies to cool on the baking sheet then transfer to a rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.
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