Description
This is the best chocolate chip cookie recipe ever, delivering soft, chewy cookies with perfectly golden edges and melty chocolate chips in every bite. The recipe combines melted butter, brown and granulated sugars, eggs, and vanilla with a blend of all-purpose flour, baking soda, and baking powder to create a classic, crowd-pleasing cookie that’s easy to make and perfect for any occasion.
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 the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking your cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir thoroughly until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the sugar and butter mixture. Beat everything together until fully combined and the mixture is creamy.
- Combine 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.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently and stopping as soon as the dough is just combined to avoid overworking.
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips ensuring they are distributed evenly throughout the dough.
- Portion Dough: Using a cookie scoop or a tablespoon, drop portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Flatten Dough Balls: Slightly flatten each dough ball using your hand or the back of a spoon to encourage even baking and a classic cookie shape.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown but the centers remain slightly soft, achieving the perfect balance of chewy and crisp.
- Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, try using more brown sugar than granulated sugar as in this recipe.
- Ensure butter is melted and slightly cooled to avoid cooking the eggs when mixing.
- Do not overmix the dough once you add the dry ingredients to keep the cookies tender.
- Chilling the dough for 30 minutes can help control spreading and intensify flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
