Step 3: Cream Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3–4 minutes. Add in the eggs, one at a time, beating well after each addition. Finish with the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix until just combined—overmixing can make the texture dense. Then fold in your chosen mix-ins gently, ensuring they are evenly distributed.
Step 5: Shape and Bake
Scoop spoonfuls of dough onto your prepared baking tray, leaving at least 2 inches of space between each to allow for spreading. Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
Step 6: Cool and Enjoy
Allow the treats to cool on the tray for 5 minutes before transferring to a wire rack. This is when the magic happens: slightly crisp edges with soft, chewy centers. You might find yourself sneaking one straight from the tray… it’s impossible not to.
Pro Tips for Maximum Enjoyment
- Customize Your Mix-ins: Don’t limit yourself to chocolate chips—try white chocolate, toffee bits, or even a swirl of peanut butter.
- Temperature Matters: Room-temperature butter and eggs create a smoother dough and better texture.
- Storage: Keep them in an airtight container at room temperature for up to 5 days—or freeze half for later cravings.
- Double Batch: Trust me, once you taste these, a single batch won’t last long.
This recipe has become my “go-to” for everything from cozy weekend breakfasts to quick after-school snacks. Making it four times in a month is honestly a badge of honor in my kitchen—it’s that addictive.
Give it a try, and I guarantee you’ll be counting how many times you’ve baked it by the end of the month too.
If you want, I can also create a version with step-by-step photos that makes it even easier to follow and looks irresistible. Do you want me to do that?
