Description
This classic chocolate chip cookie recipe produces soft, chewy cookies with golden edges and melty chocolate chips in every bite. Perfectly balanced with a mix of brown and granulated sugar, these cookies are easy to make and always a crowd-pleaser.
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-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking your cookies.
- 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: Beat in the eggs and vanilla extract until the mixture is fully combined and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which could toughen the cookies.
- Fold in Chocolate Chips: Fold the semisweet chocolate chips into the dough to ensure they are evenly distributed throughout.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow spreading.
- Flatten Dough Balls: Slightly flatten each dough ball with your hand or the back of a spoon to encourage even baking and achieve a nice cookie shape.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers remain slightly soft for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set perfectly.
Notes
- For softer cookies, avoid baking until completely firm; pulling the cookies out when centers are still soft ensures chewiness.
- You can substitute semisweet chocolate chips with dark chocolate or milk chocolate for different flavors.
- Make sure not to overmix the dough after adding flour to keep the cookies tender.
- Store cookies in an airtight container to retain freshness for up to a week.
