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Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt (if using). Set aside.
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Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.
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Add the eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine the dry and wet ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix.
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Stir in the chocolate chips: Fold in the chocolate chips using a spatula or spoon.
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Scoop the dough: Use a cookie scoop or a tablespoon to drop rounded dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
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Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. If you like a slightly crunchier cookie, bake for an extra 1-2 minutes.
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Cool and serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy while warm, or store them in an airtight container for up to a week.
Serving and Storage Tips:
- Serve warm: These cookies are especially delicious when eaten warm, with the chocolate chips still gooey.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months; just let them cool completely, then store in a freezer-safe bag or container. Reheat by microwaving them for a few seconds.
Variants:
- Double Chocolate Chip: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients to make a rich, chocolatey version of the cookies.
- Peanut Butter Chocolate Chip: Fold in 1/2 cup of peanut butter chips or swirl 1/2 cup of peanut butter into the dough for a nutty twist.
- Nutty Chocolate Chip: Add 1/2 cup of chopped walnuts, pecans, or almonds to the dough for an added crunch.
FAQ:
1. Can I use margarine instead of butter? While butter is recommended for the best flavor and texture, you can use margarine in a pinch. However, it may affect the taste and texture slightly.
2. Can I use different types of chocolate chips? Absolutely! You can use milk chocolate, dark chocolate, white chocolate, or even a mix of different chocolate types for added flavor.
3. How do I make the cookies chewier? To make the cookies chewier, try adding an extra egg yolk, reducing the baking time slightly, and making sure to not overmix the dough.
4. Can I freeze the dough? Yes, you can freeze cookie dough! Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls into a freezer-safe bag or container. When ready to bake, you can bake them directly from the freezer; just add a couple of extra minutes to the baking time.
