Description
These classic chocolate chip cookies are perfectly soft and chewy with a slight crisp at the edges, loaded with semisweet chocolate chips. Made from simple pantry ingredients, they bake quickly and deliver rich buttery flavor balanced by a hint of vanilla and sweet brown sugar.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients. In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until thoroughly blended. This ensures even distribution of leavening agents.
- Cream butter and sugars. In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar using an electric mixer until the mixture is smooth, creamy, and well-combined.
- Add eggs and vanilla. Incorporate the eggs one at a time along with the vanilla extract into the butter mixture, beating until the batter is light, fluffy, and pale in color, which usually takes about one minute.
- Mix dry into wet ingredients. Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in chocolate chips. Carefully fold the semisweet chocolate chips evenly through the dough so that each cookie will have a generous amount of chips.
- Form cookie dough balls. Scoop 2 to 3 tablespoons of dough and roll into balls, then place them spaced apart on the prepared baking sheets to allow room for spreading.
- Bake the cookies. Place the trays in the preheated oven and bake for 8 to 10 minutes, or until the edges turn a light golden brown while the centers still look slightly underbaked for optimal softness.
- Cool the cookies. Remove the cookies from the oven and let them rest on the baking trays for 5 minutes to firm up before transferring them to wire racks to cool completely.
Notes
- Do not overbake; centers should remain soft and slightly underbaked for chewy cookies.
- Use room temperature butter and eggs for easier mixing and better texture.
- You can substitute chocolate chips with chunks or different varieties like dark or milk chocolate.
- Store cookies in an airtight container at room temperature for up to one week.
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
