3 sticks butter, room temperature
Chocolate Chip Cookies
We suggest making these cookies BIG! We use a large ice-cream scoop to portion them, and they always bake up soft, chewy, and delicious. It's hard to wait, but chilling the dough before you bake these cookies makes all the difference in flavor and texture. Who doesn't love a classic chocolate chip cookie?
- Servings 20
- Dish Dessert
- Time 10 minutes
- Skill Home Cooks
Ingredients
Chocolate Chip Cookies ingredients
1 1/2 cups granulated sugar
1 3/4 cups brown sugar
1/2 teaspoon vanilla extract
3 large eggs
3 3/4 cups all-purpose flour
1 Tablespoon baking soda
1/2 teaspoon salt
2 (12 oz) bags dark or semi-sweet chocolate chips
Parts
Chocolate Chip Cookies
Step
Line a baking sheet with parchment paper.
Step
Add the butter, sugar, brown sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment, or to a large bowl if using a handheld mixer. On medium speed, cream the butter and sugars together until light and fluffy, about 3-4 minutes.
Step
Add the eggs one at a time, mixing after adding each one until fully incorporated.
Step
Sift the flour, baking soda, and salt into the bowl. Mix until the dry ingredients are just incorporated.
Step
Scoop your cookies to the desired size onto the parchment-lined baking sheet. Chill in the fridge for a minimum of 3 hours or overnight. We like to use a large ice-cream scoop, which will make about 20 cookies in total.
Step
When ready to bake, preheat the oven to 350°F (176°C). Place the cookies a few inches apart on the parchment-lined baking sheet. You will need to bake your cookies in batches.
Step
Depending on the size of your cookie, bake for 10–15 minutes on the center rack of the oven, or until cookies are lightly browned but still soft in the center.
Step
Remove from the oven and let cool for about 10 minutes before serving.
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