Who doesn’t love a warm, gooey chocolate chip cookie straight out of the oven? It’s a classic dessert that has been enjoyed for generations.
Chocolate chip cookies were invented in the 1930s by Ruth Graves Wakefield, who ran the Toll House Inn in Massachusetts. The recipe quickly became popular and has since been adapted and modified by countless bakers around the world.
Whether you’re looking for a sweet treat to satisfy your cravings or a fun activity to do with family and friends, chocolate chip cookies are the perfect choice. In this article, we’ll dive into the history of this beloved dessert and share some tips and tricks for making the perfect batch of chocolate chip cookies every time.
How delicious does this recipe look! Crispy on the outside, moist and chewy on the inside, these cookies are a perfect combination of textures and flavors. They’re the perfect treat for a day at the beach, a holiday gathering, or any time you feel like indulging.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips (2 cups)
- Step 1
- Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
- Step 2
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
- Step 3
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
- Cook's Notes
- If desired, use a small ice-cream scoop for uniform-size cookies.