Soft & Chewy Classic Chocolate Chip Cookies

Prep: 15 minutes | Bake: 10-12 minutes | Yield: 30 cookies


2 sticks of salted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 eggs, room temperature

1 tablespoon pure vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1 12-ounce bag of semi-sweet chocolate chips


Preheat the oven to 375°F. 

Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the eggs and the vanilla, and continue mixing until they're combined.

In a separate bowl, sift the flour, baking soda and salt together. Add the dry mixture to the creamed mixture about 1/4 cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.

Spoon the cookie dough in generously rounded teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2" between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.

Remove the baking sheets from oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool.

Liza Hawkins | (a)Musing Foodie | July 2012