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Recipe compliments of www.ITISAKEEPER.com
Soft Chocolate Chip Cookies
These are the best Soft Chocolate Chip Cookies. They're perfectly chewy and full of chocolate chips. Plus they're done in 25 minutes.
Ingredients
- ½ cup Unsalted butter, softened, 1 stick
- ¼ cup Granulated sugar plus 2 tablespoons
- ¼ cup Brown sugar plus 2 tablespoons
- 1 teaspoon Vanilla extract
- 1 Large egg
- 1 cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer until light and creamy, about 2 minutes.
- Add the egg and vanilla extract and beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Fold in the chocolate chips.
- Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Christina's Notes
Stop mixing as soon as the flour disappears into the dough. Overmixing can result in a denser cookie.
Remove the cookies from the oven when the centers still look slightly underdone. They will continue to set as they cool.
Room-temperature ingredients combine more easily and create a smoother dough.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.
For extra chocolate flavor, reserve a few chocolate chips to press into the tops of the cookies before baking.
Remove the cookies from the oven when the centers still look slightly underdone. They will continue to set as they cool.
Room-temperature ingredients combine more easily and create a smoother dough.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.
For extra chocolate flavor, reserve a few chocolate chips to press into the tops of the cookies before baking.