Classic chocolate chip cookies

Servings:

• Makes: About 24 cookies

Preparation and Cooking Time:

• Prep Time: 15 minutes

• Cooking Time: 10 minutes per batch

• Total Time: 25 minutes

These classic chocolate chip cookies are a timeless favourite, perfect for any occasion. They are crispy on the edges, chewy in the middle, and packed with delicious chocolate chips. Whether you enjoy them with a glass of milk or share them with friends and family, these cookies are sure to delight.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened (227 grams or 8 ounces)

• 3/4 cup granulated sugar (150 grams or 5.3 ounces)

• 3/4 cup packed brown sugar (165 grams or 5.8 ounces)

• 2 large eggs (about 100 grams or 3.5 ounces)

• 1 teaspoon vanilla extract (5 ml or 0.17 ounces)

• 2 1/4 cups all-purpose flour (280 grams or 9.9 ounces)

• 1 teaspoon baking soda (5 grams or 0.18 ounces)

• 1/2 teaspoon salt (2.5 grams or 0.09 ounces)

• 2 cups semi-sweet chocolate chips (340 grams or 12 ounces

Instructions:

1. Preheat Oven:

• Preheat your oven to 190°C (375°F).

• Line baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugars:

• In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth, about 2-3 minutes.

3. Add Eggs and Vanilla:

• Add the eggs, one at a time, beating well after each addition.

• Mix in the vanilla extract.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, and salt.

5. Mix Dry and Wet Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in Chocolate Chips:

• Stir in the chocolate chips until evenly distributed throughout the dough.

7. Portion Dough:

• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake:

• Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft.

• Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Chef Brooke Silk's Notes:

Storage: Store cookies in an airtight container at room temperature for up to a week.

Freezing: Cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.

Variations: Add nuts, white chocolate chips, or a mix of dark and milk chocolate chips for different flavor combinations.

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