Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips or chunks (or any mix-ins you prefer, like nuts or dried fruit)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Add Chocolate Chips or Mix-ins: Fold in the chocolate chips (or any mix-ins you desire) using a spatula or spoon.
- Scoop the Dough: Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Cool the Cookies: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best texture, make sure your butter is softened, not melted.
- If you prefer chewier cookies, slightly underbake them by a minute or two. If you like crispier edges, bake them a little longer.
- Store cookies in an airtight container for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a container once frozen. Thaw before serving for a fresh taste.