Chocolate chip cookies are an iconic treat that blends crispy edges with soft, gooey centers, satisfying any sweet craving. Whether you’re baking for a cozy night in or sharing them with loved ones, this timeless recipe ensures perfect cookies every time.
Prep Time
- Preparation: 15 minutes
- Baking: 10 minutes per batch
- Total Time: ~1 hour (with multiple batches)
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 grams) semi-sweet chocolate chips
Instructions
- Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them. This ensures easy cookie removal. - Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. - Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the flavor. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. - Add the Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the dough. - Shape the Dough
Using a tablespoon or cookie scoop, portion out rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading. - Bake to Perfection
Bake the cookies in the preheated oven for 8-10 minutes. Look for golden-brown edges while the centers remain slightly undercooked. This ensures a chewy texture once cooled. - Cool and Serve
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Cookie – Yields 48)
- Calories: ~200
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 120mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 18g
- Protein: 2g
Pro Tips for Success
- Butter: Softened butter at room temperature blends better, creating a smooth dough. Avoid melting the butter, as this can lead to flat cookies.
- Measuring Flour: Use the spoon-and-level method to measure flour accurately. Too much flour can make the cookies dense.
- Texture Variation: For extra crunch, use a mix of milk chocolate and dark chocolate chips.
