Print: Classic Chocolate Chip Cookies

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Classic Chocolate Chip Cookies

Ingredients · Serves 30 · Prep 15 min · Total 40 min

Dry
2 ¼ cups all-purpose flour, spooned into the cup and leveled
1 tsp baking soda
1 tsp kosher salt, or 3/4 tsp table salt
Dough
1 cup unsalted butter, softened (2 sticks)
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla extract
2 cups semisweet chocolate chips

Classic Chocolate Chip Cookies

Steps

Heat the oven to 375°F (190°C) with racks in the upper and lower thirds. Line two sheet pans with parchment.
In a medium bowl, whisk the flour, baking soda and salt together so the soda is evenly spread through. Set it aside.
In a large bowl, beat the soft butter with both sugars on medium speed until it looks paler and fluffy, scraping the bowl once.
Add the eggs one at a time, beating after each until blended, then beat in the vanilla. It's fine if it looks a little curdled.
Add the flour mixture and mix on the lowest speed just until you can no longer see dry flour. Stop as soon as it comes together so the cookies stay tender.
Stir in the chocolate chips with a spatula. Let the dough sit 10 minutes while the oven finishes heating so the flour can soak up some moisture.
Scoop rounded 2-tablespoon balls onto the pans, about 2 inches apart (12 per pan).
Bake until the edges are golden but the centers still look slightly underdone, swapping the pans top to bottom halfway through.

Classic Chocolate Chip Cookies

Steps, continued

Let the cookies firm up on the hot pan for 5 minutes, then move them to a rack. Repeat with the rest of the dough on cooled pans.