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Chocolate Chip Cookies

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Makes 3 to 4 dozen 1x

Time about 30 minutes

Units Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 pound (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate chips

Instructions

  1. Heat the oven to 375°F.
  2. Whisk the flour, salt, and baking soda and salt together in a medium bowl.
  3. Use an electric mixer to cream the butter and granulated and brown sugars in a large bowl until light and fluffy. Add the eggs one at a time and beat until well blended, then mix in the vanilla. Add the dry ingredients to the creamed mixture and stir until just incorporated. Fold in the chocolate.
  4. Drop tablespoon-size mounds of dough about 2 inches apart on ungreased baking sheets. Bake until lightly browned on the bottom, 8 to 10 minutes. Cool for about 2 minutes on the sheets before transferring the cookies to wire racks to finish cooling. Store in a covered container at room temperature for a day or 2.

— Recipe adapted from How to Cook Everything: Completely Revised Twentieth Anniversary Edition 

Recipe variations

Chocolate-Chocolate Chunk Cookies
Be sure to use good chocolate here: Melt 2 ounces dark chocolate and add to the dough after combining the wet and dry ingredients. Substitute 8 ounces of chopped dark chocolate for the chips.

White Chocolate-Pistachio Cookies
Substitute 1 cup each chopped white chocolate (6 ounces) and chopped pistachios for the dark chocolate.