Chocolate Chip Cookies

Born at a Massachusetts inn in the 1930s, chocolate chip cookies became an American classic when bakers stirred semisweet chips into buttery brown-sugar dough. Crisp edges and soft centers keep this simple bake endlessly beloved.

Serves 24

Estimate for one serving

• 140 cal
• 1.5g protein
• 19g carbs
• 7g fat
• 1g fiber

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Ingredients

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

Instructions

1. 1Preheat oven to 375 °F (190 °C). Line two baking sheets with parchment paper or silicone mats.
2. 2In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. 3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer or sturdy spoon until light and creamy, about 2 minutes.
4. 4Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
6. 6Fold in the chocolate chips until evenly distributed throughout the dough.
7. 7Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. 8Bake for 9–11 minutes or until the edges are golden brown but the centers are still slightly soft.
9. 9Remove from oven and let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
10. 10Repeat with remaining dough. Store cooled cookies in an airtight container for up to 5 days or freeze unbaked dough balls for up to 3 months.