Classic Chocolate Chip Cookies
The ultimate comfort food, Classic Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for sharing or indulging, these easy cookies will satisfy your sweet tooth. Make a batch tonight for a delightful treat!
Equipment
- Stand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup Unsalted Butter softened
- ¾ cup Granulated Sugar
- ¾ cup Light Brown Sugar firmly packed
- 2 Large Eggs room temperature
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- 2¾ cups All-Purpose Flour
- 2 cups Semisweet Chocolate Chips
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 2 to 3 minutes, stopping to scrape the paddle and bottom and sides of the bowl.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape paddle and bottom and sides of bowl. Stir in chocolate chips.
- Using a 3-tablespoon spring-loaded scoop, scoop dough (about 55 grams each), and place on prepared pan. Cover and refrigerate while oven preheats.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Place dough balls 2 inches apart on prepared pans.
- Bake, one pan at a time, until golden brown, about 8 to 10 minutes, rotating pan halfway through baking.
- Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
- Store in an airtight container for up to 3 days.
Notes
- Tip 1: For cakier cookies, preheat your oven before mixing dough, and bake immediately after scooping.
- Tip 2: For chewier cookies, refrigerate scooped dough for at least 1 hour or up to overnight before baking.