Crispy and Chewy Chocolate Chip Cookies
Delight in the irresistible blend of crispy edges and a chewy center with these delectable chocolate chip cookies, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better incorporation.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs At room temperature.
Main Ingredients
- 2 cups semi-sweet chocolate chips Ensure Halal-friendly.
- 1 cup chopped nuts (optional) Use Halal-friendly.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, and salt until well blended.
- In a mixing bowl, combine softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract until well incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined—be careful not to overmix.
- Gently fold in the chocolate chips and nuts, if using.
Baking
- Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, leaving space in between each.
- Bake for 10-12 minutes or until the edges are golden and the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an even chewier texture, consider chilling your dough for an hour before baking. Remember not to overbake, as cookies continue to cook on the baking sheet after being removed from the oven. Store in an airtight container at room temperature for up to a week or freeze for longer shelf life.