“Warning: Once you start eating these, you won’t be able to stop! I made a batch yesterday, and they disappeared in minutes!”
Ingredients for the Best Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
2 cups semisweet chips
Every ingredient plays its role here. Don’t substitute the brown sugar it’s what makes the cookies so chewy and flavorful. And always soften your butter properly not melted, not cold, just perfectly spreadable. It makes a world of difference in creaming and baking consistency.
Step by Step: How I Bake These Cookies to Golden Perfection
1: Cream the Butter and Sugars
In a large bowl, cream the softened butter with both white and brown sugar until light and fluffy. This takes 3-5 minutes and creates the structure of the cookie.
2: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition.
Stir in the vanilla extract for that signature warm, fragrant base.
3: Dissolve Baking Soda
In a small bowl, dissolve the baking soda in 2 teaspoons of hot water.
Add it to the butter mixture along with the salt and mix to combine. This step helps with even rise and consistency across batches.
4: Mix in the Flour
Slowly mix in the all purpose flour just until the dough comes together. Don’t overmix you want soft cookies, not tough ones.
5: Fold in the Chips
Stir in the semisweet chips. I like using a mix of regular and mini chips for texture variety.
6: Scoop and Bake
Preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper.
Drop heaping spoonfuls of dough spaced 2 inches apart onto the tray.
Bake for about 10 minutes, or until the edges are golden brown and the centers still look slightly underdone.
7: Cool and Enjoy
Let the cookies sit on the tray for 2-3 minutes before transferring to a wire rack. This finishes the cooking and sets the perfect chewy middle.
