Chewy Chocolate Chip Cookies
Deliciously chewy cookies filled with melty chocolate bits, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar Can replace with cane sugar.
- 1 cup packed brown sugar Can be combined with white sugar and molasses as a substitute.
- 2 teaspoons vanilla extract
- 2 large eggs Consider substitute for vegan options.
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips Substitute with dark chocolate or butterscotch chips if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar on medium speed until smooth and creamy.
- Beat in the vanilla extract and the eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture with a spatula until just combined; do not overmix.
- Fold in the chocolate chips by hand.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, until edges are golden but centers are slightly undercooked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. They can also be frozen for up to three months.