Prep Time: 10 minutes
Chilling Time (Optional): 30 minutes
Baking Time: 10-12 minutes
Servings: ~24 cookies
Calories per Cookie: ~180 kcal
Ingredients
2 ½ cups all-purpose flour 🌾
1 tsp baking soda 🥄
½ tsp salt 🧂
1 cup unsalted butter, softened 🧈
1 cup brown sugar (packed) 🍯
½ cup granulated sugar 🥄
2 large eggs 🥚
2 tsp vanilla extract 🍦
2 cups semi-sweet chocolate chips 🍫
Directions
Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy. Mix in eggs one at a time, then add vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients. Stir in the chocolate chips.
Chill (Optional): For thicker cookies, chill the dough in the fridge for 30 minutes.
Scoop and Bake: Scoop dough onto the baking sheets (about 1-2 tbsp per cookie), spacing them apart. Bake for 10-12 minutes, or until edges are golden.
Cool & Enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes 📝
For gooey centers, slightly underbake the cookies!
Add a sprinkle of sea salt on top before baking for a gourmet twist.
Store in an airtight container for up to 5 days—or freeze the dough for fresh cookies anytime!
