Ingredients
Scale
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar (tightly packed)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups all-purpose flour (measured correctly)
- 1 tsp baking soda (sifted)
- 1 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz), divided, reserving 1/4 cup for the top
Instructions
- Preheat your oven to 350˚F. Line a baking sheet with parchment paper or a Silpat liner.
- In a stand mixer with a paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Beat on medium/high speed for about 5 minutes until creamy and light.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the flour mixture to the creamed butter in thirds, mixing well each time.
- Fold in the chocolate chips.
- Use an ice cream scoop to form balls of dough and place them 2 inches apart on the lined baking sheet.
- Press in the reserved chocolate chips on top.
- Bake for 12-15 minutes until the edges are golden but the tops may still look under-baked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. They stay soft for several days, or freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate chip cookies, dessert, baking, cookies