Description
There’s nothing better than a warm, gooey, and chewy chocolate chip cookie right out of the oven.
Ingredients
Scale
For classic chocolate version:
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp kosher salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz (2 cups) semisweet chocolate chips
For the white chocolate strawberry version:
- Sub milk chocolate chips for 12 oz (2 cups) white chocolate chips
- Add 1/3 cup freeze dried strawberries
Instructions
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
- Combine flour and baking soda in a small bowl and set aside.
- In a stand mixer, using a paddle attachment, beat the butter with both the white and brown sugars for about 3 minutes.
- Then place in salt, vanilla extract and eggs. Mix until just combined.
- Set the speed to low as you gradually add in the flour mixture. Mix only until just combined.
- Lastly, mix in the chocolate chips.
- Use a small ice cream scoop to place heaping cookie dough balls 2 inches apart on the prepared baking sheets.
- Place in the preheated oven for 8-10 minutes or until edges are golden brown and centers are still soft.
- Once cookies come out of the oven, let cool for 1-2 minutes, then transfer to a wire rack to cool completely.
For the white chocolate strawberry version:
- Follow the same instructions, except add white chocolate chips instead of the semisweet chocolate chips.
- Fold in the freeze dried strawberries by hand instead of using the mixer.