Chocolate Chip Cookies
Delightful chocolate chip cookies with crispy edges and chewy centers, perfect for gatherings or satisfying sweet cravings.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Substitutions: coconut oil or margarine for a Halal-friendly option
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract Make sure to choose a Halal-certified option
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips (or chunks)
- 1 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes at medium speed.
- Beat in the eggs one at a time, then mix in the vanilla extract until everything is well combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not over-mix!
- Gently fold in the semi-sweet chocolate chips (and nuts if using them).
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes or until the edges are golden brown and the center is still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For optimal freshness, store cookies in an airtight container at room temperature for up to 1 week. Cookies can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to regain freshness.