Chocolate Chip Cookies
These chocolate chip cookies are everything a chocolate chip cookie should be. Big, soft, chewy, sweet, a little salty and loaded with chocolate chips. Yum!
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (6 g) salt
- 8 tablespoons (113 g) unsalted butter room temperature
- 4 oz. (113 g) full fat cream cheese room temperature
- 1 cup (200 g) light brown sugar lightly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons (10 g) vanilla extract
- 12 oz. bag (340 g) semi-sweet chocolate chips
Instructions
- Allow the butter, cream cheese and eggs to come to room temperature.
- Whisk the flour, baking soda and salt in a mixing bowl and set aside.
- Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
- Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
- When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
- Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown. Don’t over-bake the cookies!
- Remove from oven and let cool for 5 minutes before transferring to a cooling rack.
Video
Notes
- The cookie dough can be baked right away, however the cookie will be thinner than in the pictures and more crispy than chewy.
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Store baked cookies in an air-tight container, at room temperature, up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.
- To freeze baked chocolate chip cookies, let them cool completely and place in a freezer-safe container or plastic freezer bag stacked between layers of parchment or wax paper for up to 6 months.
- To freeze cookie dough, place 2 tablespoon mounds on a cookie sheet and place in the freezer until completely frozen. Transfer the frozen cookie dough balls into a freezer-safe plastic bag and store in the freezer for up to 9 months. Bake from frozen, at 375°F (190°) for 14-15 minutes.
Nutrition
Serving: 1cookieCalories: 219kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 186IUCalcium: 24mgIron: 2mg