Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C) .
- Line baking sheets with parchment paper or silicone mats.
Step 2: Mix the Dough
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs and vanilla until smooth.
- Gradually mix in dry ingredients until combined.
- Fold in chocolate chips.
Step 3: Scoop & Bake
- Use a cookie scoop or tablespoon to portion dough into balls.
- Place on baking sheets 2 inches apart.
- Bake for 9–11 minutes until edges are golden but centers are still soft.
Step 4: Cool & Enjoy
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
- Serve warm with milk or store in an airtight container.
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Variations to Elevate Your Cookies
- Gluten-Free : Use gluten-free flour and certified GF chocolate chips.
- Vegan : Substitute butter with coconut oil and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Protein Boost : Add 1 scoop vanilla protein powder to the dough.
- Salted Caramel Twist : Drizzle with caramel sauce and sprinkle flaky sea salt before baking.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days .
- Freeze : Freeze unbaked dough balls for 3 months . Bake from frozen (add 1 minute).
- Meal Prep : Double the batch and portion into gift boxes for holidays or school snacks.
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FAQs: Answering Your Top Questions
Q: Can I use melted butter instead of softened?
A: Yes, but the texture will be denser. For best results, stick with softened butter.
Q: How to prevent spreading?
A: Chill dough balls for 10 minutes before baking or reduce brown sugar slightly.
Q: Can I make these ahead of time?
A: Absolutely! Store baked cookies in an airtight container or freeze dough for later.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like vegetable or canola oil.
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Final Thoughts
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