For most of my life I never really cared for chocolate chip cookies. I know, crazy. But I was always in love with brownies and felt no need to dabble in cookies. I’m fairly convinced that I know the absolute best brownie recipe, but I’ve been playing around lately with a lot of chocolate chip cookie recipes.
Once I realized I could literally make dozens of different types of chocolate chip cookies I became more interested in this classic dessert. The last recipe I worked on was the crispy cookies and I was surprised by how much I loved them despite my tendency to under-bake everything because I love gooey, doughy sweets.
This recipe has a chewy, soft texture similar to soft-baked cookies you might buy at the grocery. I used mini chocolate chips because I had a bunch, but I highly recommend either chopping baking chocolate or mixing a variety of sized chips (mini, chunks, etc) to ensure a nice spread of chocolately goodness. If you like a soft texture, I highly recommend these light, browned butter chocolate chip cookies also!
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup (2 sticks) unsalted butter at room temp
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups mixed chocolate chips or 12 oz. bittersweet chocolate chopped into chips
- Center one of your oven racks, put the other at the next level down, and preheat to 375 degrees. Line two baking sheets with parchment.
- Whisk together flour, salt, and baking soda. Beat butter and sugars on medium speed for 3 minutes until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 minute after each addition.
- Reduce mixer to low; add dry ingredients in three portions, mixing only until each addition is incorporated (15 seconds should be fine).
- On low speed, or by hand, mix in the chocolate chips.
- Spoon dough in rounded tablespoons onto the baking sheets, leaving about 2 inches between each. Place a few chips on the top of each cookie.
- Bake cookies – rotating sheets and switching from bottom to center rack at halfway point – for 10 to 12 minutes or until golden brown in center. Remove from heat, let rest 1 minutes, and then transfer (using a spatula) to a wire rack to cool completely. Let baking sheets cool and then repeat with remaining dough. If dough starts to get too warm, place in fridge or freezer while you wait.