Description
Deliciously soft and chewy Cookie Dough Cookies made with classic ingredients and loaded with chocolate chips. These cookies have golden edges and a slightly underbaked center for the perfect texture, ideal for a sweet treat or dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for gradual incorporation into the wet ingredients.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and light in color, about 2 minutes. This step helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter and sugar mixture, mixing thoroughly after each addition, then add vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, taking care to avoid overmixing which can make cookies tough. Fold in the chocolate chips evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still appear slightly underbaked. This gives the cookies a chewy, soft texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- For softer cookies, do not overbake; the centers should look slightly underdone when removed from the oven.
- You can substitute chocolate chips with your favorite mix-ins like nuts or white chocolate chips.
- Make sure to use softened butter for easier creaming with the sugars.
- Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
