Here’s a simple, classic recipe for chocolate chip cookies that are soft in the center and slightly crisp on the edges:
🍪 Ingredients (for about 24 cookies)
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340 g) semi-sweet chocolate chips
🥄 Instructions
- Preheat the oven to 375 °F (190 °C). Line baking sheets with parchment paper.
- Cream butter and sugars together in a large bowl until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla, beating until well combined.
- Mix dry ingredients: flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until incorporated.
- Fold in chocolate chips evenly.
- Scoop dough onto prepared baking sheets using a tablespoon or cookie scoop, spacing about 2 inches apart.
- Bake for 9–11 minutes, until edges are golden but centers are soft.
- Cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
🍫 Tips for Perfect Cookies
- For chewier cookies, use more brown sugar than white sugar.
- For crispier edges, bake a minute or two longer.
- Chill dough for 30 minutes before baking to prevent spreading.
- Try adding a sprinkle of sea salt on top before baking for extra flavor contrast.
If you want, I can give you a foolproof version that stays soft for days and makes giant bakery-style chocolate chip cookies—it’s a game-changer. Do you want me to share that recipe?