Chocolate Chip Cookies Soft (Printable)

Soft, chewy treats packed with semi-sweet chocolate chips for a classic American dessert.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, beat butter, granulated sugar, and brown sugar until smooth and creamy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually fold dry ingredients into the wet mixture just until incorporated, taking care not to overmix.
06 - Gently fold chocolate chips evenly into the dough.
07 - Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste incredible with minimal fuss—no special techniques or temperamental ingredients required.
  • The dough comes together in one bowl, making cleanup refreshingly simple.
  • You'll have 24 cookies ready in under an hour from start to finish.
02 -
  • The most common mistake is baking too long; remove them when the edges are golden but the centers still jiggle slightly—they'll set as they cool and stay tender instead of turning hard.
  • Softening butter properly makes an enormous difference in mixing and texture; if it's too cold, your dough will be lumpy, and if it's too warm, cookies will spread into thin, crispy discs.
03 -
  • Brown the butter in a small pan before cooling and using it—this adds a nutty depth that regular softened butter can't match, and your friends will ask what you did differently.
  • Keep an instant-read thermometer handy to verify your oven's actual temperature, since many run off by 15 to 25 degrees, which changes everything about cookies.
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