Description
Classic and delicious easy chocolate chip cookies made with a perfect balance of butter, sugars, and semisweet chocolate chips. These cookies are soft, chewy, and perfect for any occasion, offering a straightforward recipe that yields about 36 delightful treats.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them evenly, then add the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips ensuring they are evenly dispersed in the cookie dough.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake for 10–12 minutes until the edges are golden brown and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and let them finish setting on the baking sheet.
- You can use a mix of semisweet and milk chocolate chips for a different flavor combination.
- Dough can be frozen and baked later directly from the freezer; just add 1–2 extra minutes to the bake time.
