Soft Batch Chocolate Chip Cookies
200kcal
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Chocolate Chips
- 2 cups semi-sweet chocolate chips
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour and baking soda. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, brown sugar, and salt until light and fluffy (about 2-3 minutes).
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips using a spatula or wooden spoon.
Baking
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving1gCalories200kcalCarbohydrates25gProtein2gFat10gSaturated Fat6gSodium100mgFiber1gSugar12g
Notes
For a nutty twist, add 1/2 cup of chopped walnuts or pecans. You can swap the chocolate chips with white chocolate or butterscotch chips. Try adding a pinch of cinnamon for warmth or a sprinkle of sea salt on top before baking. Store cookies in an airtight container at room temperature for up to one week. If they become firm, microwave for a few seconds to restore softness.