Chocolate Chip Cookies
These chocolate chip cookies are soft, chewy, and loaded with melty chocolate. A short chill step ensures perfect texture every time.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper or silicone mats
- Wire rack
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 cup 220g light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups 375g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups 340g semi-sweet or dark chocolate chips/chunks
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream together butter and both sugars until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in chocolate chips/chunks.
- Chill dough for 30–60 minutes.
- Scoop dough balls and place 2 inches apart.
- Bake 10–12 minutes or until edges are golden.
- Cool on the pan 5 minutes, then transfer to a rack.
Notes
Chill dough to reduce spread
Use good quality chocolate for best flavor
Freeze dough balls for quick future baking