About This RecipeThis recipe yields classic American-style chocolate chip cookies with crisp edges and chewy centers. Preparation requires 15 minutes active time plus chilling, with total baking time of 10-12 minutes per batch. Recipe produces approximately 24 cookies.Why You’ll Love This RecipeCrisp golden edges with soft, chewy centersBalanced sweetness with generous chocolate distributionSimple preparation with common pantry ingredientsDough can be refrigerated for fresh-baked cookies anytimeIngredients2¼ cups (280g) all-purpose flour1 teaspoon (5g) baking soda1 teaspoon (5g) fine sea salt1 cup (227g) unsalted butter (room temperature)¾ cup (150g) granulated sugar¾ cup (165g) packed brown sugar2 large eggs (room temperature)2 teaspoons (10ml) pure vanilla extract2 cups (340g) semisweet chocolate chipsStep by Step InstructionsCombine dry ingredients: Whisk flour, baking soda, and salt in medium bowl. Set aside.Cream butter and sugars: Using stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3 minutes).Add wet ingredients: Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.Incorporate dry ingredients: Gradually add flour mixture on low speed until just combined (do not overmix).Add chocolate chips: Fold in chocolate chips using rubber spatula until evenly distributed.Chill dough: Cover bowl with plastic wrap. Refrigerate dough for minimum 1 hour (up to 72 hours).Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.Portion dough: Using 3-tablespoon scoop, form dough balls. Place 2 inches apart on baking sheets.Bake: Bake 10-12 minutes until edges are golden brown but centers appear slightly underdone.Cool: Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.
COOKIES WITH CHOCOLATE CHIPS
