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Soft and Chewy Chocolate Chip Cookies

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Rate this recipe 4.5/5 (33 Votes)
Soft and Chewy Chocolate Chip Cookies 1 Picture

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, 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 (about 12 ounces) semisweet and/or milk chocolate chips

Details

Servings 3
Adapted from marthastewart.com

Preparation

Step 1


Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

In this step:
How to Measure Flour


Step 2

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.


Step 3

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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