These Chocolate Chip Cookies are soft on the inside and not too crispy on the outside. I find them perfect this way. I guarantee they will be a hit in your home.
🗒️ In This Post
These cookies are so delicious and are approved by my Cookie Monster hubby (he is really a snob when it comes to cookies!). I like to bake just a few cookies at the time and keep the rest of the dough in the fridge. This way we can have nice warm fresh cookies every time we want them.
If you love cookies & desserts that come together in a snap, check out my super popular Mazapan and Galletas De Avena.
Ingredients
This recipe uses simple ingredients that you may already have in your pantry and fridge.
- All-purpose flour
- Kosher salt
- Baking soda
- Unsalted butter soft but cool
- Dark brown sugar
- Granulated sugar
- Large eggs
- Pure vanilla extract
- Semisweet chocolate chips
***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
Make Galletas Chispas De Chocolate
Gather all of your ingredients by measuring correctly. Preferably using a scale. First start by getting the flour ready. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy.
- Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl with plastic wrap tightly and put in the refrigerator for at least 2 hours before baking.
Bake
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Arrange 1 ½ inch dough balls, about 1 inch apart on prepared baking sheets.
- Bake for about 10 to 12 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm!).
How to Store
Make sure cookies cool completely before storing.
- Fridge – Store at room temperature in an airtight container, like Tupperware for up to 3 or 4 days. To prevent the cookies from getting too hard, you may store them with a piece of bread.
- Freezer – You can freeze your already made chocolate chip cookies or dough for up to 3 to 4 weeks. Just make sure you double plastic wrap them in order to avoid freezer burn.
If you want to freeze the dough, I recommend you freeze it in separate batches for how ever many you like to bake at the time.
- To Thaw – Let thaw overnight in the refrigerator before using.
More Cookies Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Galletas De Chocolate Chip (Cookies)
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup (8 oz) unsalted butter (too sticks) - soft but cool
- 1 cup (213g) firmly packed dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ⅔ cups (12 oz) semisweet chocolate chips
Instructions
- In a large bowl, whisk the flour, salt, and baking soda together and set aside.2 ¼ cups (270g) all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy.1 cup (8 oz) unsalted butter (too sticks), 1 cup (213g) firmly packed dark brown sugar, ½ cup (100g) granulated sugar
- Scrape down the sides of bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for another 30 seconds.2 large eggs, 2 teaspoons pure vanilla extract
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate chips.2 ⅔ cups (12 oz) semisweet chocolate chips
- Cover the bowl tightly and put in the refrigerator for at least 2 hours before baking.
- Preheat the oven to 350 degrees F (177c). Line two baking sheets with parchment paper.
- Arrange 1 ½ inch dough balls, about 1 inch apart on prepared baking sheets.
- Bake for about 10 to 12 minutes, rotating the baking sheets once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the baking sheets from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm!).
- The cookies can be stored in an airtight container for up to 3 days or 3 to 4 weeks in the freezer.
Notes
Your Private Notes
Nutrition
Recipe adapted from book Baked
Loved how these cookies turned out! So much flavor. Thanks for the recipe!