Best Ever Chocolate Chip Cookies (Printer-Friendly)

Chewy, rich chocolate chip cookies with golden edges and soft centers. Simple, quick, and always delicious.

# What You’ll Need to Cook:

01 - 170 grams brown sugar, packed

02 - 170 grams granulated sugar

03 - 227 grams unsalted butter, melted

04 - 2 large eggs

05 - 5 millilitres vanilla extract

06 - 5 millilitres baking soda

07 - 1.25 millilitres salt

08 - 350 grams all-purpose flour

09 - 340 grams semi-sweet chocolate chips

01 - Preheat oven to 190°C (375°F). Line two baking sheets with parchment paper or leave them ungreased.

02 - In a large mixing bowl or stand mixer bowl, blend brown sugar, granulated sugar, and melted butter until smooth and creamy.

03 - Add eggs, vanilla extract, baking soda, and salt to the sugar mixture. Beat on low speed until fully incorporated, approximately 30 seconds.

04 - Switch to the paddle attachment if using a stand mixer. Gradually add all-purpose flour, mixing until the dough forms soft crumbles.

05 - Add chocolate chips and gently fold into the dough using a spatula until evenly distributed.

06 - Scoop or roll dough into balls of desired size and arrange them on prepared baking sheets, spacing evenly.

07 - Bake in the center of the oven for 9 to 11 minutes until edges are just golden. Avoid overbaking for soft, chewy centers.

08 - Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling or enjoy warm.

01 - Melt the butter just until nearly liquefied but not hot to promote ideal cookie spread and texture.

02 - If the dough is sticky, mix in a small quantity of additional flour until workable but still soft.

03 - Store cookies in an airtight container at room temperature for up to 3 weeks, or freeze for extended shelf life.