Description
This classic chocolate chip cookie recipe delivers soft, chewy cookies with a golden-brown edge and melty chocolate chips in every bite. Made with simple pantry ingredients and baked to perfection, these cookies are perfect for any occasion or a delightful homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-in
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar mixture. Beat thoroughly until all ingredients are well combined and the dough is smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough so they are evenly distributed throughout.
- Form Dough Balls: Use a cookie scoop or tablespoon to drop dough balls onto a baking sheet lined with parchment paper. Leave approximately 2 inches spacing between each to allow for spreading.
- Flatten Dough Slightly: Press down slightly on each dough ball with your hand or the back of a spoon to help cookies bake evenly and achieve a desirable shape.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, until the edges turn golden brown while the centers remain soft for optimal texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, consider adding an extra egg yolk or using bread flour instead of all-purpose flour.
- Chilling the dough for 30 minutes before baking can help control spreading and enhance flavor.
- Do not overbake; cookies continue to cook slightly on the hot baking sheet once removed from the oven.
- Optional: sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty flavor contrast.
