Crispy edges, chewy centers, and perfectly gooey chocolate chips—this is The Best Chocolate Chip Cookie recipe you’ll ever need! Simple to make, irresistibly delicious, and a guaranteed crowd-pleaser.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars:
- In a large mixing bowl, use a hand or stand mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Scoop and Shape:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 8-10 minutes, or until the edges are golden and the centers look slightly underbaked. (They’ll firm up as they cool.)
- Cool:
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional Topping:
- Sprinkle a pinch of flaky sea salt over the cookies while they’re warm for an extra flavor boost.
Tips for Perfect Cookies
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and even baking.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Cookie Size Matters: For bakery-style cookies, scoop larger dough balls and bake for an additional 2-3 minutes.
- Storage: Store baked cookies in an airtight container for up to 1 week. The dough can be frozen for up to 3 months—just bake from frozen, adding a couple of extra minutes.
Nutrition (Per Cookie):
- Calories: 210
- Protein: 2g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 150mg
- Fiber: 1g
- Sugar: 17g
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