Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This step ensures even distribution of leavening agents for consistent cookie texture.
- In a large bowl, using a mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This aerates the butter, contributing to a chewy texture.
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined. The eggs and vanilla add richness and flavor to the cookies.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop once the flour is incorporated.
- Stir in the chocolate chips by hand with a spatula. This prevents overmixing and ensures an even distribution of chocolate throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading during baking.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Rotate the baking sheets halfway through baking for even cooking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
Notes
Chef's Tips:
• For a crispier cookie, bake for an additional 2-3 minutes.
• Avoid overmixing the dough to prevent tough cookies.
• Serve with a glass of cold milk for the classic pairing.
Food Safety:
• Ensure eggs are fresh and stored properly to avoid foodborne illness.
• Store cookies in an airtight container to prevent spoilage.