This chocolate chip cookie recipe is classic and straightforward, perfect for indulging your sweet tooth. Here’s an expanded version with extra tips to ensure your cookies come out perfectly every time.
The Best Chocolate Chip Cookie Recipe Ever
Ingredients
1 cup (2 sticks) unsalted butter: softened at room temperature for easy creaming.
1 cup granulated sugar: adds sweetness and structure.
1 cup packed light brown sugar: adds moisture and a hint of molasses flavor.
2 large eggs: binds the ingredients and adds richness.
2 teaspoons pure vanilla extract: for that warm, aromatic flavor.
3 cups all-purpose flour: provides structure to the cookies.
1 teaspoon baking soda: leavens the cookies, creating the soft texture.
½ teaspoon baking powder: adds a bit more lift.
1 teaspoon salt: balances sweetness and enhances flavors.
2 cups semi-sweet chocolate chips: you can mix in milk or dark chocolate for variety.
Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar together.
Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is key for incorporating air and ensuring the cookies bake evenly.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing thoroughly after each addition.
Stir in the vanilla extract until the mixture is smooth and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing on low speed. Stop as soon as everything is incorporated to avoid overworking the dough.
Step 5: Add Chocolate Chips
Gently fold in the chocolate chips using a spatula or wooden spoon. Make sure the chips are evenly distributed for consistent bursts of chocolate in every bite.
Step 6: Shape and Bake
Using a cookie scoop or a spoon, measure out 2-tablespoon-sized portions of dough. Roll them into balls for even shapes.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake for 8-10 minutes, watching closely. The edges should turn golden brown, while the centers remain slightly undercooked for a chewy texture.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up before transferring to a wire rack.
Enjoy warm, or store in an airtight container for up to a week.
Pro Tips
Chill the Dough: For thicker cookies, chill the dough for 30 minutes to an hour before baking. This helps prevent spreading.
Experiment with Add-ins: Try mixing in chopped nuts, dried fruit, or white chocolate chips for variation.
Double the Batch: These cookies freeze well! Roll the dough into balls, freeze them on a baking sheet, then store in a zip-top bag. Bake straight from frozen, adding a minute or two to the baking time.
Yields
Approximately 24 cookies, depending on size.
Enjoy your delicious, bakery-style chocolate chip cookies!
