Chocolate Chip Cookies by Baked
Prep time
Cook time
Total time
Serves: 24 cookies
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2⅔ cups (16 ounces) semisweet chocolate chips (I used half milk chocolate and half semisweet - so sue me)
  • raw sugar, for sprinkling (optional)
  1. In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
  2. Beat together the butter and sugars until light and fluffy, at least 3 minutes. Scrape down the bowl and add in the eggs, one at a time, until completely incorporated. The mixture will look light and fluffy. Add in the vanilla and beat in for 5 seconds.
  3. Add in half of the flour, mix for 15 seconds, then add in the rest of the flour gradually until just moistened. Fold in the chocolate chips with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 6 hours (I skipped this step and really wish that I hadn't. I think you should chill it for at LEAST 3 hours, and I will do this next time).
  4. Pre-heat the oven to 375 degrees F. Line and/or grease two baking sheets. Roll the dough into a ball the size of 2 tablespoons. Place them on the prepared baking sheets about 1 inch apart, and press down just slightly with your palm. Sprinkle with a pinch of raw sugar, if you like. Bake for 12-14 minutes, rotating the pans halfway through baking, until the edges of the cookies are golden brown and the tops just start to darken.
  5. Remove the pan from the oven and allow the cookies for cool for at least 10 minutes, them remove to another surface to finish cooling. The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.
Recipe by The Crepes of Wrath at