Go-To Chocolate Chip Cookies

Here's the new standard, the chocolate chip cookie you'll bake again and again. More brown sugar than white and a pinch of cinnamon give[ them the richer, rounder, perfected flavor we pushed for as we tested batch after batch.]

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
3 dozen cookies
Level:
Easy

Ingredients
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon ground cinnamon
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 12 ounces semisweet chocolate chips
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

  • Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.

  • Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches.

  • Bake the cookies in three separate batches until golden around the edges, the center is soft-set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.


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    This recipe is featured in:

    12 Days of Cookies