Description
Classic homemade chocolate chip cookies with a perfect balance of crisp edges and chewy centers, loaded with semi-sweet chocolate chips for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring good texture for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and moisture, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Using a spatula, fold in the semi-sweet chocolate chips evenly throughout the dough for consistent chocolate in every bite.
- Shape and Bake: Drop spoonfuls of the dough onto baking sheets lined with parchment or silicone mats, spacing them adequately to prevent spreading into each other. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove and cool before serving.
Notes
- Ensure butter is softened but not melted for the best cookie texture.
- Do not overmix the dough to keep cookies tender.
- Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Cookies will continue to firm up as they cool on the baking sheet.
- You can refrigerate the dough for 30 minutes before baking to reduce spreading if preferred.
