Description
This classic Chocolate Chip Cookies recipe yields perfectly chewy and delicious cookies with a golden brown edge and melty chocolate chips in every bite. Made with simple pantry ingredients, the dough is rested to prevent spreading, ensuring thick, soft-centered cookies every time. Perfect for snacks, dessert, or sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 medium eggs, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 2 cups chocolate chips or chunks
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Prepare Wet Mixture: Using a stand mixer fitted with a paddle attachment, beat the melted butter together with granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Then reduce the mixer speed to low and add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract to the mixture.
- Combine and Fold: Gradually add the dry ingredients to the wet mixture in parts, mixing until just combined to avoid overworking the dough. Once combined, use a spatula to gently fold in the chocolate chips until evenly distributed.
- Chill Dough: To prevent the cookies from spreading too much during baking, cover the dough and refrigerate it for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to ensure cookies don’t stick.
- Scoop and Bake: Drop spoonfuls of dough, about 2-3 tablespoons each, onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes or until the edges are golden brown and the centers look set.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best texture, make sure to chill the dough before baking to reduce spreading.
- Use room temperature eggs to help emulsify the batter better.
- Light brown sugar adds moisture and depth, but you can substitute with dark brown sugar for a richer flavor.
- Adjust baking time slightly depending on your oven for a softer or crisper cookie.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
