Description
These Soft Batch Chocolate Chip Cookies are perfectly chewy and tender with a rich buttery flavor and melty chocolate chips in every bite. Easy to prepare, they bake up soft with just the right golden edges, making them an irresistible treat for cookie lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes using a mixer.
- Add Egg and Vanilla: Add in the egg and vanilla extract, mixing until fully combined and smooth for a well incorporated batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing until just combined to avoid overmixing which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough ensuring they are evenly dispersed throughout.
- Scoop Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 8-10 minutes until the edges are lightly golden but the centers remain soft; they will continue to cook slightly once removed from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- Do not overmix the dough to keep cookies tender and soft.
- Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra gooeyness, add an extra 1/4 cup of chocolate chips or chunks.
