Description
Discover the classic homemade chocolate chip cookies, crispy on the edges and gooey in the middle. These cookies are chewy, flavorful, and perfect for any occasion, boasting a rich chocolate flavor with a soft, tender texture.
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
Chocolate
- 2 cups chocolate chips or chunks
Instructions
- Combine the dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside to ensure even distribution of leavening agents.
- Make the cookie dough: Using a mixer fitted with a paddle attachment, cream together the melted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. Reduce the speed 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, mixing on low speed until just combined. To avoid over-mixing, switch to a spatula and fold in the chocolate chips by hand.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to solidify the fats and prevent excessive spreading during baking.
- Preheat the oven: Set your oven to 375°F (190°C). Allow it to preheat fully.
- Prepare for baking: Remove the dough from the refrigerator and let it come to room temperature if chilled. Using a tablespoon or cookie scoop, drop spoonfuls (about 2-3 tablespoons each) onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes until the edges are golden brown but the centers are still soft.
- Cool: Remove the cookies from the oven and transfer to a wire rack. Allow them to cool for 5 minutes before transferring them to rack to cool completely.
Notes
- Ensure the melted butter is cooled slightly before adding to the mixture to prevent cooking the eggs.
- Chilling the dough helps produce thicker cookies with less spreading.
- Storage: Keep in an airtight container at room temperature for up to 2-3 weeks. Add a slice of bread to maintain softness.
- Freezing: Wrap individual cookies or store in an airtight container for up to 3 months. Warm in the oven before serving.
- For softer cookies, bake for the minimum time. For crispy edges, extend baking time by a minute.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
