👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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3
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).
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4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Fold in the chocolate chips or chunks by hand until evenly distributed.
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7
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
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8
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
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9
Remove from oven and let cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
💡 Notes
For best results, use good quality chocolate chips. For an even chewier cookie, chill the dough for at least 30 minutes (or up to 24 hours) before baking. Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
17g
Sodium
100mg
Cholesterol
25mg
