Description
This classic chocolate chip cookie recipe yields soft, chewy cookies bursting with chocolate goodness. Perfect for any occasion, these cookies are easy to make and require simple ingredients, making them a timeless treat for all cookie lovers.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 2 cups chocolate chips or chunks
Instructions
- Combine the dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside to evenly distribute the leavening agents.
- Make cookie dough: Using a mixer fitted with a paddle attachment, cream the melted butter and sugars until the mixture becomes light and fluffy, about 3 to 5 minutes. Reduce the mixer speed to low, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients, mixing just until combined. To prevent overmixing, use a spatula to fold in the chocolate chips by hand.
- Chill the dough: Cover the dough and refrigerate for 30 minutes to help solidify fats and prevent excessive spreading during baking.
- Preheat oven and prepare to bake: Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and let it come to room temperature if chilled. Using a spoon or cookie scoop, drop spoonfuls (approximately 2 to 3 tablespoons) of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10 to 12 minutes, or until they are golden around the edges and set in the center. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve the cookies and enjoy their perfect chewy texture with melty chocolate chips.
Notes
- Use melted butter rather than softened, as it results in better texture and flavor.
- Chilling the dough helps maintain a better shape and prevents excessive spreading during baking.
- Cookies can be stored in an airtight container at room temperature for 2 to 3 weeks or frozen for up to 3 months for long-term storage.
- Adding a slice of bread in the container helps keep cookies soft.
- For extra chewiness, slightly underbake the cookies and let them cool on the baking sheet.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 kcal
- Sugar: 14g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
