Easy Chocolate Chip Cookies
With a crackly, crisp outside and a soft, slightly chewy center, these easy chocolate chip cookies require zero chilling time and use basic pantry ingredients. Make them on the fly any time you have a craving for chocolate chip cookies!
Servings 18 cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 cup lightly packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 semisweet chocolate bars 4 ounces each, chopped OR 8 ounces semisweet chocolate chips
- flaky sea salt optional for topping
Instructions
- Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter on medium speed for 3 minutes. Add in the sugars and beat an additional 3 minutes or until light and fluffy.
- Add in the eggs one at a time and mix well after each addition. Add in the vanilla and mix until combined.
- Whisk together the flour, baking soda and salt and gradually add the dry ingredients to the butter mixture until just combined. Stir in the chocolate.
- Use a large cookie scoop (3 tablespoons) to portion the dough onto the prepared cookie sheets.
- Bake in preheated for 15-16 minutes. If desired, lightly sprinkle the cookies with flaky sea salt immediately after removing the cookies from the oven.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Slightly adapted from 100 Cookies by Sarah Kieffer.