Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter with granulated and brown sugar until creamy.
- Beat in eggs one at a time, then add vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually blend into butter mixture.
- Stir in chocolate chips with a spatula.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are golden but centers still look slightly underdone.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
- Do not overbake—the cookies will firm up as they cool.
- For extra chewiness, use only brown sugar (total 1 1/2 cups).
- Dough can be refrigerated for up to 2 days if desired, though chilling is not required.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 Kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
