Description
This is the ultimate chocolate chip cookie recipe delivering perfectly soft and chewy cookies with a delightful golden crust. Made with a balanced combination of salted butter, granulated sugar, and light brown sugar plus rich vanilla and plenty of chocolate chips, these cookies bake up tender and flavorful. Ideal for dessert or snacks, this classic American treat yields 36 deliciously satisfying cookies.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
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
Add-ins
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper to prevent sticking and prepare for baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and sea salt. Stir briefly to evenly distribute all components, then set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened salted butter, granulated sugar, and light brown sugar until the mixture is smooth and combined, creating a creamy base for the dough.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract until the mixture becomes light and slightly fluffy, about 1 minute, ensuring even incorporation.
- Combine Dry and Wet Ingredients: Gradually mix the prepared dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain cookie tenderness.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the cookie dough, ensuring each bite will be filled with chocolate.
- Portion Dough: Using 2-3 tablespoons of dough per cookie (depending on desired size), roll into balls and place them evenly spaced apart on the prepared cookie sheets to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 8-10 minutes, watching closely. Remove them once they are just beginning to turn golden brown at the edges for a soft center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, letting them set and finish baking slightly. Then transfer to a wire rack to cool completely and enjoy.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix dough after adding flour to maintain tender cookies.
- Adjust cookie size and baking time accordingly for smaller or larger cookies.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- For chewier cookies, slightly underbake and allow residual heat to finish cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 183
- Sugar: 12g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
