Print

Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These chocolate chip cookies are soft, chewy, and made with no white sugar, using only light brown sugar for a rich, caramel-like flavor. A perfect treat for any occasion, these cookies are quick to make and will satisfy your sweet tooth!

Ingredients

Scale
  • 1 stick butter, softened (salted preferred)
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 bag (12 oz) semi-sweet chocolate chips

Instructions

  • Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  • Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Add Wet Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt.
  • Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  • Add Chocolate Chips: Fold in the semi-sweet chocolate chips.
  • Drop Cookies: Using a teaspoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Adjust the size to your preference.
  • Bake: Bake for 8–9 minutes, or until the tops are just lightly golden brown. Do not overbake!
  • Cool on the Pan: Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes to finish cooking and set up.
  • Transfer and Enjoy: Transfer cookies to a wire rack to cool completely—or enjoy them warm for the ultimate treat!

Notes

  • If you prefer, you can use unsalted butter, but remember to adjust the amount of sea salt accordingly.
  • These cookies are perfect with a glass of milk or a cup of coffee.
  • To avoid overbaking, take the cookies out when the tops are lightly golden—they will continue to cook a bit as they cool.

Nutrition