These chocolate chip cookies are extra soft, chewy, and they flip out perfect every time. This is the simplest chocolate chip cookie recipe you may ever want!
INGREDIENTS :
- 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (200 grams) light brown sugar packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 12-ounce package (2 cups; 340g) semi-sweet chocolate chips
INSTRUCTIONS :
| 1 | In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed. |
| 2 | Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. |
| 3 | Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours. |
| 4 | Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside. |
| 5 | Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough. |
| 6 | Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely. |
Source by https://www.livewellbakeoften.com/soft-and-chewy-chocolate-chip-cookies-recipe/
