Soft and chewy chocolate chip cookies
Super soft and chewy chocolate chip cookies that go great with milk - or as an add-in for ice cream!
Prep Time15 mins
Cook Time12 mins
Chilling time2 hrs
Total Time2 hrs 27 mins
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (1 package) semi-sweet chocolate chips
In a medium sized bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time and then the vanilla. Mix well.
Turn the mixer to low and slowly add in the dry ingredients. Fold in the chocolate chips. Transfer the bowl to the refrigerator and chill for 2 hours.
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Remove the bowl from the refrigerator. Use a medium sized cookie scoop or two spoons to scoop mounds of dough onto your prepared baking sheet. Leave at least 2 inches between each mound of cookie dough ball so it can spread.
Bake in your preheated oven for 10-12 minutes or until the sides start to turn a light golden brown. Do not over bake. The cookies will continue to set as they cool. Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Leftover cookies can be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Source: Barely adapted from Live Well Bake Often