Soft Chocolate Chip Cookies
Thick, bakery-style chocolate chip cookies that stay soft and chewy in the center.
Ingredients
| 2 cups | 480 ml | flour |
| Ā½ teaspoon | 2.5 ml | baking soda |
| Ā¾ cup | 180 ml | white sugar |
| Ā¾ cup | 180 ml | brown sugar |
| Ā¾ cup | 180 ml | melted butter |
| 1 | egg | |
| 1 | egg yolk | |
| 1 tablespoon | 15 ml | vanilla extract |
| 1 bag | semisweet chocolate chips |
Instructions
- Preheat the oven to 350Ā°F.
- Sift together the flour and baking soda in a mixing bowl; set aside.
- Cream together the butter and sugars in a stand mixer.
- Add the egg, yolk, and vanilla and mix until light and blended.
- Add the dry ingredients a little at a time until fully combined.
- Lastly, fold in the chocolate chips.
- Refrigerate the dough 10ā15 minutes to help it firm up.
- Scoop Ā¼-cup portions (an ice cream scoop keeps them uniform) onto a greased or lined baking sheet, leaving 2 inches between each cookie.
- Bake 15ā16 minutes at 350Ā°F.
- Enjoy! (Try swapping in M&Ms, peanut butter chips, white chocolate chips, nuts, or other candies.)