Description
Delicious homemade chocolate chip cookies with a perfect balance of chewy and crispy textures. Made with simple ingredients like butter, sugars, and rich chocolate chips, these cookies are a classic treat that are easy to prepare and perfect for sharing.
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 light brown sugar, packed
- 2 medium eggs, room temperature
- 1 teaspoon vanilla extract
Chocolate Chips
- 2 cups chocolate chips or chunks
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Make the cookie dough: Using a mixer with a paddle attachment, cream the melted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Reduce the mixer to low speed and add the eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the dry ingredients, mixing until just combined; avoid over-mixing. For best results, fold in chocolate chips by hand with a spatula.
- Chill the dough: Cover the dough and refrigerate for 30 minutes. This helps prevent spreading during baking.
- Preheat and prepare for baking: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Form the cookies: Drop spoonfuls (about 2 to 3 tablespoons each) of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10 to 12 minutes until golden around the edges.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Serve and enjoy!
Notes
- Use melted butter for a richer texture, but ensure it cools slightly before mixing to avoid cooking the eggs.
- Chilling the dough helps prevent excessive spreading and results in thicker cookies.
- For softer cookies, slightly underbake and let them cool on the baking sheet. For crispier cookies, bake a minute or two longer.
- Stored in an airtight container at room temperature, these cookies stay fresh for 2 to 3 weeks.
- Cookies can be frozen individually or in batches for up to 3 months; reheat briefly in the oven before serving.
Nutrition
- Serving Size: 1 cookie (about 28g)
- Calories: 256 kcal
- Sugar: 25 g
- Sodium: 188 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg
