Description
This classic Chocolate Chip Cookies recipe delivers soft, chewy cookies with golden edges and gooey chocolate chips in every bite. Made with simple pantry staples and a blend of melted butter, brown sugar, and vanilla, these cookies are perfect for any occasion, from casual snacking to special treats.
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
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly blended. Set this mixture aside.
- Make the cookie dough: Using a stand mixer fitted with a paddle attachment, beat the melted butter, granulated sugar, and light brown sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. Lower the mixer speed to low and add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture in batches, mixing just until combined. Fold in the chocolate chips gently with a spatula to avoid overmixing.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much and improves texture.
- Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to ensure easy cookie removal.
- Shape and bake: Drop spoonfuls of dough (about 2 to 3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown but the centers remain soft.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Room temperature eggs help the dough mix better and create a softer texture.
- Melting the butter instead of creaming it yields chewier cookies.
- Chilling the dough is essential for preventing over-spreading and enhancing flavor development.
- Use parchment paper or silicone baking mats for easier cleanup and consistent baking.
- For crispier cookies, bake a minute or two longer, watching carefully to avoid burning.
