This tried and true recipe comes together quickly and the process isn’t fussy. These chocolate chip cookies will come out delicious every time. Enjoy!
- 2 sticks butter OR 1/2 pound butter, softened to room temp.
- 2 eggs
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 1/2 tsp. vanilla extract
- 2 cups semi-sweet chocolate chips
- 2 1/4 cups flour
Heat oven to 375 degrees F*
In a medium bowl combine butter and eggs.
Add both sugars, salt, baking soda, and vanilla extract. Stir until mixed.
Stir in chocolate chips.
Add flour and stir until mix just comes together.
Spoon dollops of dough onto an ungreased cookie sheet.
Bake on the middle rack for 8-10* minutes.
Remove from oven and move cookies to aluminum foil to cool.
*For higher altitudes heat oven to 390 degrees F and bake for 7 minutes.
The secret for soft chocolate chip cookies
For soft cookies that have not been overcooked, take them out of the oven when they are not 100% cooked on the top. The cookies will be mostly cooked, but with a bit of gloss in the center. They should have holes from popped gas bubbles, just like when you make pancakes!
This may sound strange, but it works every time. The reason it works is that food continues to cook for a short time after you remove it from the heat source. So if you take the cookies out of the oven when they are completely cooked, they will overcook on the countertop when you take them out.
This is a delicate dance. You don’t want undercooked cookies, so watch them closely near the end of the cooking time. Also, every oven is a bit different, so test it out and see what works for you.