Description

These classic chocolate chip cookies are crispy on the edges and chewy in the center, featuring a buttery flavor enriched with vanilla and loaded with gooey chocolate chips. Perfect for satisfying sweet cravings, they are quick to prepare and ideal for sharing or enjoying anytime.

Ingredients

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, melted
3/4 cup granulated sugar
1 cup packed light brown sugar
2 medium eggs, room temperature
1 teaspoon vanilla extract

Chocolate

2 cups chocolate chips or chunks

Cook Mode Prevent your screen from going dark

Instructions

Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside to ensure even distribution of the leavening agents.
Make the cookie dough: Using a mixer fitted with a paddle attachment, cream together the melted butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. Reduce the mixer speed to low, beat in the eggs one at a time, then add vanilla extract, mixing well after each addition. Gradually add the dry ingredients, mixing until just combined, avoiding overmixing to keep the cookies tender. Use a spatula to fold in the chocolate chips by hand.
Preheat the oven: Heat your oven to 375°F (190°C). If the dough has been refrigerated, let it sit at room temperature for a few minutes to soften. Line baking sheets with parchment paper for easy cleanup.
Form and bake cookies: Drop spoonfuls (2-3 tablespoons) of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden brown but the centers still look soft.
Cool and serve: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack. Cool completely before serving to let the chocolate set.

Notes

Ensure the butter is melted before mixing, but the recipe can accommodate cooled melted butter if added carefully.
Chilling the dough for 30 minutes helps prevent spreading, resulting in thicker cookies.
Stored in an airtight container at room temperature, cookies stay fresh for 2-3 weeks. Adding a slice of bread helps retain softness.
Cookies can be frozen for up to 3 months. Wrap individually or in a container, and reheat briefly in the oven for fresh-like experience.
You can customize the cookies by adding nuts or substituting dark chocolate chips for a different flavor.

Nutrition

Serving Size: 1 cookie (about 20 grams)
Calories: 256 kcal
Sugar: 25 g
Sodium: 188 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 38 mg