Description
Deliciously soft and chewy chocolate chip cookies with a perfect balance of sweetness and rich chocolate chunks. These classic cookies are easy to make and perfect for any occasion, featuring a tender texture and golden-brown edges.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 cup light brown sugar, packed
- 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 all-purpose flour, baking soda, baking powder, and salt until evenly mixed. Set aside for later use.
- Make the cookie dough: Using a stand mixer fitted with a paddle attachment, beat the melted butter and both sugars together on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Then reduce the speed to low and add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture in parts, mixing only until just combined. Finally, fold in the chocolate chips with a spatula.
- Chill the dough: To prevent the cookies from spreading too much during baking, refrigerate the dough for at least 30 minutes.
- Preheat the oven: When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Shape and bake: Drop spoonfuls of dough, approximately 2 to 3 tablespoons each, onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the cookie edges turn a golden brown color.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- For chewier cookies, do not overmix the dough after adding the flour.
- Chilling the dough is essential to control spread and improve flavor development.
- You can substitute half the chocolate chips with nuts such as walnuts or pecans if desired.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake and allow to cool on the baking sheet.
