Best Homemade Chocolate Chip Cookies
These homemade chocolate chip cookies are the BEST soft chocolate chip cookies recipe you’ll find! They’re soft and chewy on the inside with the perfect golden-brown crispy edges.
Servings 24 cookies
Calories 240kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter softened
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips divided
Instructions
- Preheat oven to 370F and then line two baking sheets with parchment paper or silicone baking mats; set aside.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl; set aside.
- Using an electric or stand mixer, cream together the butter, sugars, and vanilla until well combined.
- Add 1 egg at a time, mixing in between each addition.
- Add the flour mixture and mix until just combined, being careful not to overmix.
- Stir in 1 1/2 cups of chocolate chips until well combined with a spatula.
- Scoop 2-tablespoon balls of cookie dough and place onto the baking sheet.
- Bake for 10 minutes and rotate the baking sheet clockwise before baking an additional 4-5 minutes, until golden brown along the edges.
- Once done baking, place additional chocolate chips on top of the cookies and allow them to cool for 5 minutes before transferring to a wire rack. Serve once cooled.
Notes
- I always use a 1 tablespoon cookie scoop but if you don’t have a cookie scoop you can use a 1 tablespoon measuring spoon. Each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 tablespoons in size. In my opinion, this is the perfect sized cookie.
Nutrition
Serving: 1cookie | Calories: 240kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 102mg | Potassium: 86mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 195IU | Calcium: 25mg | Iron: 1mg