Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total Time: 55 minutes
Servings: 12
Yield: About 24 cookies
Chocolate Chip Cookies
Ingredients:
- 1 cup (225 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 (340 g) semi-sweet chocolate chips
Instructions:
- Cream Butter and Sugars
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. - Add Eggs and Vanilla
Mix in the eggs one at a time, then add vanilla extract and mix until combined. - Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. - Combine
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the chocolate chips. - Chill
Cover the dough and refrigerate for at least 30 minutes for best results. - Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie and place onto the baking sheet, leaving space between each. - Cook
Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Do not overbake. - Cool
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip:
For extra chewy cookies, let the dough rest in the fridge overnight. It deepens the flavor and creates a soft center with slightly crisp edges.