The Best Cookies I’ve Ever Had
Classic chocolate chip cookies with perfectly chewy centers and crisp, golden edges.
Equipment
Ingredients
Ingredients
butter (softened)
225 g
granulated sugar
200 g
brown sugar (packed)
220 g
large eggs
2 piece
vanilla extract
10 ml
all-purpose flour
375 g
baking soda
5 g
salt
5 g
chocolate chips
300 g
Instructions
Prepare ingredients and equipment
Gather all ingredients and preheat the oven to 175°C.
Cream butter and sugars
In a large bowl, beat softened butter with both sugars until light and fluffy.
Add eggs and vanilla
Beat in eggs one at a time, then stir in vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually mix the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips
Gently fold chocolate chips into the cookie dough.
Scoop dough onto baking sheet
Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing 5 cm apart.
Bake cookies
Bake in preheated oven for 10-12 minutes until edges are golden brown.
Cool on baking sheet
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in airtight container. Cookies can be frozen for up to 1 month.
Notes
• For chewier cookies, chill dough for 30 minutes before baking.
• Do not overbake - cookies will continue to firm up as they cool.
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