Description
Deliciously crisp at the edges and chewy in the center, these cookies feature deep caramel notes from browned sugars and bold chocolate pockets.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Cream the butter with granulated and dark brown sugars until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Whisk together the flour, baking soda, and salt; fold this into the butter mixture until just combined.
- Stir in the chocolate chips.
- Chill the dough for 30–60 minutes.
- Scoop 1.5-tablespoon mounds onto a prepared baking sheet, spacing them 2 inches apart.
- Bake at 375°F (190°C) for 9–12 minutes until the edges are golden and the centers are slightly underbaked.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough helps to deepen flavors and maintain the cookie shape. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg