Description
Learn how to make the ultimate chocolate chip cookie dough for perfectly chewy, rich cookies every time. This recipe yields a dough that bakes up beautifully, with a delightful balance of sweetness and chocolate.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- 2 cups (340g) chocolate chips (semi-sweet, milk, or a mix)
Instructions
- Preheat oven to 375°F (190°C) if baking immediately. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the eggs one at a time, scraping down the bowl after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 2 hours for best results (or overnight).
- Scoop dough onto prepared baking sheets using a 2-tablespoon scoop, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 10-12 mins