Ultimate Chocolate Chip Cookies
Craving homemade cookies without the fuss? Dive into baking with our foolproof chocolate chip cookie recipe! Promising a perfect batch of golden, gooey-centered delights every single time, this recipe keeps things easy and delicious.
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Servings: 36 coockies
Notes
Ingredients:
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat oven to 375°F (190°C).
- Line three baking sheets with parchment paper.
- In a medium bowl, whisk together:
- Flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream together:
- Butter, granulated sugar, and brown sugar until smooth and well combined.
- Add eggs and vanilla extract to the butter mixture.
- Beat until light and fluffy, about 1 minute.
- Gradually add the dry ingredients to the wet mixture.
- Mix until just combined — don’t overmix!
- Fold in chocolate chips evenly.
- Scoop 2-3 tablespoons of dough per cookie and roll into balls.
- Place them evenly spaced on prepared baking sheets.
- Bake for 8-10 minutes, until edges are just starting to brown.
- The centers should still look slightly soft — that’s what makes them perfect!
- Let cookies rest on the baking sheet for 5 minutes.
- Then transfer to a wire rack to cool completely.
Chef's Notes:
- Don't Overbake: Remove cookies when they're just setting; they should still be soft. This is crucial for that perfect texture.
- Convection Oven Adjustment: Lower the temperature by 25°F if using a convection oven.
- Ingredient Substitutions:
- Butter: Try unsalted butter, coconut oil, or vegan butter. Browned butter adds a rich flavor.
- Eggs: See my guide for egg-free options.
- Sugars: Organic cane or dark brown sugar are great alternatives.
- Flour: Unbleached all-purpose or all-purpose gluten-free are best.
- Chocolate Chips: Use any type you like—milk, semisweet, dark, etc.
Storing and Freezing:
- To Store: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- To Freeze Dough: Shape into balls and freeze in a single layer. Bake straight from frozen, adding a couple of minutes to the baking time if necessary.