Perfect Chocolate Chip Cookies
Crispy on the outside, chewy on the inside. A classic chocolate chip cookie recipe.
Servings: 30 cookies
Ingredients
- ½ cup butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips semi-sweet
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until combined. Scraping down the bowl, as needed. Beat in the egg and vanilla until combined.
- Whisk together the all-purpose flour, baking soda and salt in a separate bowl. Add to the creamed ingredients. Mix until just combined.
- Stir in chocolate chips by hand. Gently folding into the dough.
- Chill dough for at least an hour. Overnight is better.
- Preheat oven to 350° F.
- Using a small cookie scoop or a tablespoon, drop dough onto ungreased baking sheets about 2 inches apart. Roll into balls.
- Bake cookies for 9 to 11 minutes. Bake only until golden around the edges. Let cool for a few minutes before removing from the baking sheet. Then transfer cookies to a cooling rack.
Notes
Only bake one sheet of cookies at a time. This allows the air to circulate around the baking sheet so the cookies bake evenly.
Never use warm baking sheets. This will cause the cookies to spread before baking. Alternate between baking the cookies by using two baking sheets. This gives one baking sheet time to cool.
It's best to bake cookies on the middle rack of your oven. This area heats consistently ensuring an evenly baked cookie.