Description
This classic Chocolate Chip Cookie recipe yields soft, chewy cookies with golden edges and melty chocolate chips in every bite. Perfect for a crowd, this easy-to-make treat is ideal for baking enthusiasts and novices alike, delivering a timeless dessert loved by all ages.
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 a perfectly hot environment for baking the cookies.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the bowl. Beat the mixture until well combined and slightly fluffy.
- 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 seasonings.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring just until combined; avoid over-mixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop dough balls onto a baking sheet lined with parchment paper. Space them about 2 inches apart to allow for spreading.
- Flatten Dough Balls: Slightly flatten the dough balls with your hand or the back of a spoon to promote even baking and cookie shape.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes until the edges turn golden brown while the centers remain soft.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.
Notes
- For chewier cookies, use all brown sugar instead of mixing with granulated sugar.
- Do not overmix the dough to keep cookies tender and avoid toughness.
- For crispier cookies, bake closer to 12 minutes; for softer cookies, aim for 10 minutes.
- Store cookies in an airtight container at room temperature for up to one week.
- Chocolate chips can be substituted with chunks or different types of chocolate for variation.
