Description
This classic Chocolate Chip Cookies recipe yields soft, chewy, and perfectly golden-brown cookies with rich chocolate chunks. The dough is chilled to prevent spreading, ensuring thick, delicious cookies every time. Ideal for a sweet treat or sharing with friends and family.
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 until well combined. Set aside for later use.
- Combine Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat the melted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Reduce speed to low and add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract to combine.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture in parts, mixing just until combined after each addition. Avoid overmixing to keep cookies tender. Use a spatula to gently fold in the chocolate chips or chunks evenly into the dough.
- Chill Dough: Cover the dough and refrigerate it for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and help with even baking.
- Scoop Dough: Drop spoonfuls of dough, approximately 2 to 3 tablespoons each, onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown while the centers remain soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For thicker cookies, chill the dough longer, up to 2 hours.
- Room temperature eggs help the dough incorporate better and improve texture.
- Use high-quality chocolate chips or chunks for the best flavor.
- Do not overbake; cookies will continue to firm up as they cool.
- You can substitute butter with salted butter then reduce salt by half.
