Easy Cookies Recipe That Wins Every Time
Servings: 12 cookies
Calories: 180kcal
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tbsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup chocolate chips (semisweet or mix it up)
Instructions
- Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment. If you don’t have parchment, you’ll survive with a nonstick sheet, but parchment makes cleanup happier.
- Cream butter and sugars together until light and fluffy. This is where the magic starts. Scrape the sides of the bowl so you don’t miss a single crumb of happiness.
- Beat in eggs one at a time, then add vanilla. Don’t rush this part—air in the batter = softer cookies, and who doesn’t love soft cookies?
- Whisk together flour, baking soda, and salt in a separate bowl. In go the dry ingredients in two additions. Mix just until combined—overmixing makes tough cookies, and nobody invited toughness to the cookie party.
- Fold in chocolate chips. If you’re feeling fancy, reserve a few chips to press on top of each dough mound for that photo-worthy finish.
- Scoop dough onto sheets, about 2 tablespoons per cookie, spacing them a couple inches apart. Don’t crowd them unless you want one giant, chewy blob.
- Bake 9–11 minutes, or until the edges are golden and the centers still look a tad soft. They’ll set as they cool, promise. If you like them crisper, give them a minute or two longer.
- Cool on the sheet for 5 minutes, then transfer to a rack. If you’re impatient, a quick taste test works too—just be prepared for the warm, melty goodness to melt on your fingers.