“How to Make the Best, Soft Chocolate Chip Cookies That Will Never Disappoint You”
If you’re tired of ending up with dry, disappointing cookies, this easy chocolate chip cookie recipe will change your life. It’s packed with gooey chocolate chips and has the perfect soft, chewy texture everyone craves. You’ll never have to settle for mediocre cookies again.
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340g) chocolate chips (semi-sweet or milk chocolate)
- 1 cup (100g) chopped nuts (optional, for extra crunch)
Instructions:
Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and non-stick results.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. Set this dry mixture aside for later.
Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 3 minutes. This step ensures your cookies have a perfect texture.
Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Make sure everything is fully incorporated.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, stirring on low speed. Be careful not to overmix, as this can make your cookies tough.
Stir in Chocolate Chips and Nuts
Gently fold in the chocolate chips and nuts (if using), ensuring they are evenly distributed throughout the dough.
Scoop the Dough
Use a cookie scoop or spoon to drop 2-tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Be careful not to overbake.
Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these irresistible cookies with a glass of cold milk!
