Simple and Delicious Chocolate Chip Cookies

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These soft and chewy baked cookies melt in your mouth and are highly addictive. With our easy step by step guide, you’ll be enjoying these homemade chocolate chip cookies in no time.

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Preheat the oven to 350 degrees F, prepare baking sheets lined with parchment paper.

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In a medium bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy; about 4 minutes.

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Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

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Mix in chocolate chips well. Pop the bowl into the refrigerator for 30 mins to firm up the cookie dough for easier scooping and handling. (note: if you are eager to get these cookies into the oven, you can skip this step) If you are refrigerating the dough, start preheating the oven during the last 10 minutes of the dough in the refrigerator.

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Using a medium ice cream scooper (1 1/2 tablespoon size), form balls of dough at least 2 inches apart on the prepared baking sheet. The ice cream scooper provides consistent cookies sizes, but you can use a spoon as well.

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Once the oven is ready, bake until cookies are slightly golden around the edges, but still soft in the center, 8 to 10 minutes. The secret is to not over bake them.

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Remove cookies from oven and let cool on baking sheet 2 to 3 minutes. When the cookies come out of the oven they will look slightly puffy. After a few minutes, they will flatten slightly.

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The bottom of the cookie should be a light golden color. After resting on the cookie sheet for 2-3 minutes, transfer to a wire rack, and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.