Description
This classic chocolate chip cookie recipe yields perfectly soft and chewy cookies loaded with rich chocolate chips. With simple ingredients and straightforward steps, it's an easy go-to favorite for cookie lovers seeking the best homemade treat.
Ingredients
Wet Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
Mix-ins
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper and set them aside to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and sea salt. Stir these together and set aside for later use.
- Cream Butter and Sugars: In a separate bowl, cream the softened salted butter with the granulated sugar and light brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract into the creamed mixture. Continue beating for about one minute until the mixture becomes light and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined to avoid overworking the dough.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Shape Cookies: Roll 2 to 3 tablespoons of dough at a time into balls. Place them evenly spaced on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are just barely starting to turn golden brown around the edges.
- Cool: Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For softer cookies, slightly underbake them and allow them to finish cooking on the hot baking sheet.
- Make sure your butter is softened, not melted, for the best texture.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Store cookies in an airtight container to keep them fresh for up to one week.
- Feel free to use semi-sweet, dark, or milk chocolate chips depending on your preference.
