Description
This classic chocolate chip cookie recipe delivers soft, chewy cookies with golden edges and melty chocolate chips in every bite. Perfectly balanced sweetness and texture make these cookies a home baking favorite 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 it’s hot enough to bake the cookies evenly.
- 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 sugar and butter mixture. Beat the ingredients together until fully incorporated 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 salt.
- Incorporate Dry into Wet: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough until they are evenly distributed throughout.
- Portion Dough: Using a cookie scoop or tablespoon, drop dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart for even spreading.
- Flatten Dough Slightly: Slightly flatten each dough ball using your hand or the back of a spoon to encourage an even bake and correct cookie shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn golden brown while centers remain slightly soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and avoids breaking.
Notes
- For chewier cookies, reduce baking time slightly to keep centers soft.
- Use room temperature eggs for better mixing and texture.
- Chilling the dough for 30 minutes before baking can help control spread and intensify flavors.
- Substitute semisweet chocolate chips with dark or milk chocolate chips according to preference.
- Store cookies in an airtight container at room temperature up to 5 days for freshness.
