Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Cooking Process:
Preparing the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Shaping the Cookies:
- Using a cookie scoop or spoon, portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Gently press down on each cookie with the back of a spoon or your fingertips to flatten slightly.
Baking the Cookies:
- Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, you can garnish them with a sprinkle of flaky sea salt for a delightful contrast of flavors and a touch of sophistication. Alternatively, you can drizzle melted chocolate over the cooled cookies for added indulgence.
Notes and Helpful Tips:
- Butter Temperature: Ensure that your butter is softened to room temperature before creaming it with the sugars. This helps create a smoother and more uniform cookie dough.
- Measuring Flour: Use the spoon and level method to measure the flour accurately. Spoon the flour into the measuring cup and level off the top with a knife. This prevents the cookies from becoming too dense or dry.
- Don’t Overmix: Mix the dry ingredients into the wet ingredients until just combined. Overmixing can result in tough cookies.
- Baking Time: Keep a close eye on the cookies while they’re in the oven. They should be slightly underbaked when you remove them, as they will continue to cook and set as they cool on the baking sheet.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookies for longer storage; simply place them in a resealable freezer bag and thaw them at room temperature before serving.