Soft chocolate chip cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
¾ cup of packed brown sugar (150 g)
02 -
¾ cup of granulated sugar (150 g)
03 -
2 ⅓ cups of all-purpose flour (327 g)
04 -
1 tsp of baking soda
05 -
1 tsp of salt
→ Wet Ingredients
06 -
2 sticks of softened unsalted butter (226 g)
07 -
1 tsp of pure vanilla extract
08 -
2 large eggs
→ Topping
09 -
2 cups of semi-sweet dark chocolate chips (340 g)
# Instructions:
01 -
Turn the oven on to 375°F and place a rack in the center. Get your baking tray ready with parchment paper or a silicone mat.
02 -
Toss both kinds of sugar into a big bowl. Add your softened butter and mix on medium speed until it’s smooth and creamy. Don’t overdo it—you don’t want the butter melting.
03 -
Crack in the eggs, pour in the vanilla extract, and add the salt and baking soda. Give it a quick mix until just combined.
04 -
Gradually mix the flour in, stopping as soon as it’s all mixed in to avoid overworking the dough.
05 -
Use a spatula to gently fold the chocolate chips into the dough.
06 -
Scoop the dough into balls using a cookie scoop. Leave about 2 inches between each on the tray. Bake for 9 to 11 minutes until the edges start to turn golden.
# Notes:
01 -
You can store the dough in the fridge for up to 4 days.
02 -
Freeze dough balls for up to 3 months.
03 -
Cut the recipe in half if you need fewer cookies.