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Freshly baked chocolate chip cookies arranged on a cooling rack.

How to grow 12 perfect Chocolate Chip Cookies

This recipe will guide you through cultivating the perfect dozen chocolate chip cookies, ensuring a delightful and consistent batch every time. Learn the secrets to achieving that ideal balance of chewy and crispy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large bowl
  • Electric mixer (optional)
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  2. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, underbake the cookies slightly. For a richer flavor, use a mix of milk and dark chocolate chips. Store in an airtight container at room temperature for up to 3 days, or freeze the dough for later enjoyment.