Description
This classic chocolate chip cookie recipe produces soft, chewy cookies with perfectly golden edges and gooey centers. Using melted butter and a combination of brown and granulated sugars, these cookies are rich in flavor and texture. Easy to make and perfect for any occasion, this recipe yields 24 delicious cookies that everyone will love.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when the cookies go in.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix thoroughly until smooth and creamy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the mixture. Beat until the mixture is uniformly combined and smooth.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold the semisweet chocolate chips into the dough to ensure they are evenly dispersed.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart for proper spreading.
- Flatten Dough Balls: Lightly press down the dough balls with your hand or the back of a spoon to flatten slightly for even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges turn golden brown but the centers remain soft, indicating perfect chewiness.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on it for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Ensure butter is melted but not hot to avoid cooking the eggs prematurely.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to one week.
