Chocolate Chip Cookies


By Camila Angeles

Want to make delicious, chewy, chocolate chip cookies? With Fall right around the corner, this is the perfect recipe for you!


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • One 12-ounce bag semisweet chocolate chips


  • Position oven racks in the top and bottom thirds of the oven, and preheat to 375° F.
  • Line 2 baking sheets with parchment paper.
  • Whisk together the flour, baking soda and salt in a large bowl.
  • Beat the butter, sugar and corn syrup with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.
  • Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla.
  • Reduce the speed to medium, add the flour mixture, and beat until just incorporated.
  • Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.
  • Roll each into a ball with slightly wet hands.
  • Bake until the cookies are golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes, rotating the baking sheets halfway through.
  • Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • Store remaining cookies in a tightly sealed container at room temperature for up to 5 days.


Recipe from Food Network

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