Description
Classic chocolate chip cookies with a perfect balance of soft centers and crispy edges, packed with rich chocolate chips. These cookies are easy to make with simple pantry ingredients and bake to golden perfection, making them a favorite treat for all ages.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then stir in the vanilla extract to enhance the flavor.
- 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 seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients bowl and mix until just combined, avoiding overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips ensuring they are evenly distributed throughout the dough.
- Portion the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers remain soft for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake and allow cooling on the baking sheet.
- Substitute chocolate chips with nuts or dried fruit if desired.
- Butter should be softened but not melted to properly cream with sugars.
- Store baked cookies in an airtight container at room temperature for up to a week.
- For crispier cookies, bake a minute or two longer, watching carefully to avoid burning.
