Description
This is the ultimate classic chocolate chip cookie recipe that yields perfectly soft and chewy cookies with a golden edge and melty chocolate chips. Easy to make with everyday ingredients, these cookies are sure to become a family favorite for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons pure vanilla extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
Add-ins
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Set this mixture aside while you prepare the wet ingredients.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened salted butter with the granulated sugar and light brown sugar until fully combined and smooth.
- Add Eggs and Vanilla: Beat in the two large eggs and pure vanilla extract to the creamed butter and sugar mixture until the batter is light and fluffy, which should take about one minute.
- Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients into the wet mixture, stirring until just incorporated without overmixing.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough ensuring every bite gets plenty of chocolate.
- Form Cookie Dough Balls: Using 2 to 3 tablespoons of dough for each cookie, roll the dough into balls and place them evenly spaced on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for about 8 to 10 minutes. Remove when the cookies are just starting to turn golden brown around the edges for a chewy center.
- Cool Before Serving: Let the cookies sit on the baking sheet for 5 minutes to set before transferring them to a cooling rack to cool completely.
Notes
- Do not overbake; pulling the cookies out when they just begin to brown keeps them chewy.
- Use room temperature butter for better creaming results.
- Light brown sugar gives a slight caramel flavor that enhances the cookie’s richness.
- For softer cookies, use slightly larger dough balls and reduce baking time by a minute.
- Store cookies in an airtight container at room temperature for up to one week.
