Description
This classic American chocolate chip cookie recipe produces soft, chewy, and perfectly golden cookies every time. With a rich buttery base, a mix of both granulated and brown sugars for balanced sweetness and moisture, and plenty of melty chocolate chips, these cookies are sure to become your go-to treat for dessert or snack time.
Ingredients
Units
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Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line three baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Set this dry mix aside.
- Cream Butter and Sugars: Using a mixer, cream the softened salted butter with granulated sugar and light brown sugar until the mixture is smooth and combined.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract until the batter is light and fluffy, about one minute.
- Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients into the wet mixture until just combined without overmixing.
- Fold in Chocolate Chips: Stir the chocolate chips evenly into the dough.
- Form Cookie Balls: Roll 2 to 3 tablespoons of dough at a time into balls, depending on your preferred cookie size, and place them evenly spaced on the prepared baking sheets.
- Bake Cookies: Bake the cookie dough balls in the preheated oven for 8 to 10 minutes, or until they are just starting to turn golden brown around the edges.
- Cool Cookies: Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their chewy texture.
Notes
- For chewier cookies, slightly underbake them and let them finish cooking on the hot baking sheet.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Make sure the butter is softened, not melted, for the best texture.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 183
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg