Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until creamy. Add vanilla extract.
- Gradually mix in the all-purpose flour, baking soda, and salt until just combined.
- Fold in the semisweet chocolate chips and chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop chilled dough onto the sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers are soft. Cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to a week at room temperature.
- Cookies can be frozen for up to three months.
- Feel free to substitute some all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg