Description
Classic, soft-baked chocolate chip cookies with a buttery, chewy texture and plenty of melty chocolate chips.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups (350 g) semi‑sweet chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.
- In a bowl, cream butter with granulated and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and mix until combined.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in chocolate chips evenly.
- Drop tablespoon‑sized scoops onto prepared sheets, spacing 2 inches apart.
- Bake 9–12 minutes until edges are golden but centers are soft.
- Cool on sheet for 5 minutes before transferring to wire rack to cool completely.
Notes
- For thicker cookies, chill dough for 30 minutes before baking.
- Substitute dark or milk chocolate chips as preferred.
- Add ½ cup chopped nuts (walnuts or pecans) for extra crunch.
- Store in airtight container to keep cookies soft for up to 5 days.