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Classic Chocolate Chip Cookies

This is the chocolate chip cookie recipe that gets requested again and again. Slightly crispy on the edges, soft and chewy in the center, with pools of melted chocolate in every bite. The secret is in the ratio of butter to sugar and a quick chill before baking. These cookies spread just enough to get those beautiful crinkled edges while staying thick and substantial. Keep the dough in the fridge and bake fresh cookies whenever you need them.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips

Method
 

  1. Preheat oven to 375°F. Make sure your oven is fully preheated before putting anything in — this ensures even baking from the very first minute.
  2. Mix flour, baking soda, and salt. Always taste as you go — you can add more seasoning, but you can't take it away!
  3. Cream butter and sugars until fluffy.
  4. Beat in eggs and vanilla.
  5. Gradually stir in flour mixture.
  6. Fold in chocolate chips.
  7. Chill dough 30 minutes. The dough should feel smooth and slightly tacky but not sticky. If it's too dry, add a tiny splash of water; if too sticky, dust with a little more flour.
  8. Scoop onto baking sheets.
  9. Bake 9-11 minutes until golden. Every oven is a little different, so start checking a few minutes early. You're looking for a golden color and a wonderful aroma filling your kitchen.