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+ servings
A layer of cookies on a white plate.

Galletas De Chocolate Chip (Cookies)

These cookies are crisp on the edges with a soft center. You can add nuts, raisins, or any other toppings that you like. You can also increase or decrease the amount of chocolate chips based on your preference.
Course Desserts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Author Ana Frias


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter soft but cool
  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ⅔ cups 12 oz semisweet chocolate chips


  • 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 tightly and put in the refrigerator for at least 2 hours before baking.
  • 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!).
  • The cookies can be stored in an airtight container for up to 3 days or 3 to 4 weeks in the freezer.


You can freeze your already made cookies or dough for up to 3 to 4 weeks. Just make sure you double plastic wrap them in order to avoid freezer burn.