TheBakingRecipes

These classic chocolate chip cookies are crispy on the edges, chewy in the middle, and packed with gooey chocolate chips. Perfect for any occasion, this foolproof recipe will become your go-to treat!

Ingredients

Metric:

• 250 g all-purpose flour
• 5 g baking soda (1 tsp)
• 3 g salt (1/2 tsp)
• 170 g unsalted butter (softened)
• 150 g granulated sugar
• 150 g brown sugar (packed)
• 1 large egg (50 g)
• 5 ml vanilla extract (1 tsp)
• 200 g chocolate chips

Imperial:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips using a spatula or wooden spoon.
7. Scoop and Shape: Scoop dough using a tablespoon or cookie scoop and place it onto the prepared baking sheets, spacing each cookie about 5 cm (2 inches) apart.
8. Bake: Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
9. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For extra gooey cookies, press a few extra chocolate chips on top of the dough balls before baking.
• Store cookies in an airtight container at room temperature for up to a week.
• You can freeze the cookie dough balls for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Enjoy your freshly baked chocolate chip cookies!