Ingredients
- 1 cup salted butter softened
- 1 cup white (granulated) sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 2 cups chocolate chips or chunks, or chopped chocolate
Instructions
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until fluffy.
- Mix in the dry ingredients until combined.
- Add 12 oz package of chocolate chips and mix well.
- Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Notes
Tips for Soft and Chewy Chocolate Chip Cookies
Use softened, not melted, butter. Butter that is too warm can cause the cookies to spread excessively during baking.
Measure the flour carefully. Spoon the flour into your measuring cup and level it off rather than packing it down. Too much flour can produce dry, dense cookies.
Don’t overmix the dough. Once the flour is incorporated, mix only until combined.
Watch the baking time. Remove the cookies when the edges are lightly golden and the centers still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.
Allow room for spreading. Space the dough balls evenly on the baking sheet so the cookies don’t run into each other.
Store properly. Keep cooled cookies in an airtight container at room temperature, or freeze them for longer storage.
- Prep Time: :10
- Cook Time: :08
- Category: Dessert
- Method: Oven