Description
Delicious homemade chocolate chip cookies that are crispy on the edges and chewy in the center. Made with a simple dough of melted butter, sugars, eggs, and enriched with plenty of chocolate chips, these cookies are perfect for any occasion or craving.
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 & Sugars
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
Eggs & Flavoring
- 2 medium eggs, room temperature
- 1 teaspoon vanilla extract
Chocolate Chips
- 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.
- Cream the sugars and butter: Using a mixer fitted with a paddle attachment, beat the melted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 5 minutes.
- Add eggs and vanilla: Reduce mixer speed, add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine dry with wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Use a spatula to fold the ingredients if necessary to prevent overmixing.
- Fold in chocolate chips: Stir in the chocolate chips by hand until evenly distributed.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to solidify the fats and prevent excessive spreading.
- Preheat oven: When ready, preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Form cookies: Drop spoonfuls (about 2-3 tablespoons) of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until edges are golden brown.
- Cool and serve: Remove from oven, let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use melted butter for the best texture; ensure it cools slightly before mixing.
- Chilling the dough helps control spreading and enhances flavor.
- Cookies can be stored in an airtight container at room temperature for 2–3 weeks or frozen for up to 3 months.
- For extra soft cookies, add a slice of bread to the container.
- Freeze baked cookies individually or in batches for easy reheating in the oven.
Nutrition
- Serving Size: 1 cookie (approximately 20 grams)
- Calories: 150 kcal
- Sugar: 10 grams
- Sodium: 70 mg
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 20 mg
