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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Before you start
Equipment You'll Need
- 2 large baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or wooden spoon
- Wire cooling rack
- Cookie scoop or tablespoon
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overbake - cookies should look slightly underdone when you remove them from the oven
- Room temperature ingredients mix together more easily and create better texture
- Chill dough for 30 minutes if it seems too soft to handle
- Use a cookie scoop for evenly sized cookies that bake uniformly
Instructions
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Preheat oven to 375°F and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
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Beat in eggs one at a time, then add vanilla extract.
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Gradually mix in the flour mixture until just combined, being careful not to overmix.
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Fold in chocolate chips until evenly distributed.
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Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
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Bake for 9-11 minutes, until edges are set but centers still look slightly underbaked.
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Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
Chef's notes
Store in an airtight container for up to 1 week
Cookies can be frozen for up to 3 months
For extra soft cookies, place a slice of bread in the storage container
Dough can be refrigerated for up to 3 days or frozen for up to 3 months
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