Description
Deliciously soft and chewy Cookie Dough Cookies made from a classic cookie dough base with chocolate chips. These cookies offer a perfect balance of sweetness and texture, baked to golden perfection with slightly underbaked centers for extra softness.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is fluffy and light, which should take about 2 minutes. This step helps to aerate the dough for a better texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract to incorporate flavor evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cookies tough. Then fold in the chocolate chips evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Using a tablespoon or cookie scoop, portion the dough into balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the edges turn golden brown but the centers remain slightly underbaked for a soft, chewy texture. Remove from oven and allow to cool on the baking sheets before transferring to a wire rack.
Notes
- Do not overbake; centers should remain soft and slightly underdone for the best texture.
- Use room temperature butter to ensure proper creaming with the sugars.
- You can substitute chocolate chips with nuts or other mix-ins as desired.
- Store cookies in an airtight container to keep them fresh for up to a week.
- Freezing cookie dough balls before baking can help maintain shape and produce thicker cookies.
