Description
These classic chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips. Perfectly baked in about 12 minutes, they make a delightful treat for any occasion or a comforting snack to enjoy with a glass of milk.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 2 medium eggs, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 2 cups chocolate chips or chunks
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside to ensure even distribution of the leavening agents.
- Cream the butter and sugars: Using a mixer fitted with a paddle attachment, beat the melted butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes until the mixture is light, fluffy, and well combined.
- Add eggs and vanilla: Reduce the mixer speed to low and add eggs one at a time, beating well after each addition. Mix in vanilla extract until incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. To avoid overmixing, use a spatula to fold in the dry ingredients by hand.
- Fold in chocolate chips: Stir in chocolate chips or chunks by hand until evenly distributed throughout the dough.
- Chill the dough: For best results, chill the dough in the refrigerator for 30 minutes to help prevent excessive spreading during baking.
- Preheat oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Portion cookies and bake: Drop spoonfuls (about 2–3 tablespoons) of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown.
- Cool and serve: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
- Use melted butter for the best cookie texture and flavor.
- Chilling the dough helps prevent spreading and results in thicker cookies.
- Store cookies in an airtight container at room temperature for 2-3 weeks for soft texture, or freeze for up to 3 months.
- For softer cookies, add a slice of bread or a damp paper towel in the container; for crispier cookies, leave them uncovered.
- Reheat frozen cookies in a 350°F oven for a few minutes before serving.
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
