Chocolate Chip Cookies

5 from 5 votes

These Chocolate Chip Cookies are soft, chewy, and baked until the edges are golden brown. They are studded with milk chocolate chips too. It's my go-to cookie recipe for any occasion.

Prep Time10

Cook Time10

Total Time20

Servings: cookies

Author: Miranda Couse

Ingredients

1 cup unsalted butter room temperature
1 cup light brown sugar packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate chips divided

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large bowl, add in the 1 cup unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar. Beat with a hand mixer on medium until light and fluffy.
Add in the 2 large eggs and 2 teaspoons vanilla extract. Beat until the eggs are worked into the cookie dough.
Add in the 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Continue to beat with a hand mixer until all of the flour is worked into the cookie dough.
Add in 1 3/4 cups milk chocolate chips and stir with a spatula until the chips are evenly distributed in the dough.
Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough and place about 2 inches apart on the prepared cookie sheet.
Press about 3 to 4 chocolate chips from the remaining 1/4 cup milk chocolate chips into each of the cookie dough balls.
Place in the preheated oven and bake for 10 to 12 minutes. The edges should be golden brown.
Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a cooling rack or paper towel to cool completely.
Store in an airtight container at room temperature.

Notes

You can use semi-sweet chocolate chips or any other chocolate chips instead of milk chocolate chips.

Storage: Store in an airtight container at room temperature for up to 5 days.

Nutrition