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Soft Chocolate Chip Cookies

Soft chocolate chip cookies are baked until the edges are set and lightly golden while the centers remain slightly underbaked. A 30-minute chill helps the dough bake into soft, chewy cookies studded with semisweet chocolate chips.
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Prep Time 20 minutes
Cook Time 22 minutes
chilling time 30 minutes
Total Time 1 hour 12 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed for about 2 minutes, until creamy.
  5. Beat in the eggs one at a time.
  6. Beat in the vanilla extract until combined.
  7. Add the flour mixture and mix on low speed just until no dry flour remains.
  8. Fold in the chocolate chips.
  9. Cover the bowl and refrigerate the dough for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions.
  11. Arrange 18 portions on each prepared baking sheet, spacing them at least 2 inches apart.
  12. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and lightly golden while the centers still look slightly underbaked.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, remove the cookies when the edges are set and lightly golden and the centers still look slightly underbaked. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.