Thick & Chewy Chocolate Chip Cookies
Experience the ultimate chocolate chip cookie with a crispy edge and a soft, chewy center, perfect for all occasions.
Ingrédients
Main Ingredients
- 1 cup unsalted butter (softened, at room temperature) Can use margarine or coconut oil for a dairy-free option.
- 1 cup light brown sugar (packed) Substitute with coconut sugar for a less refined sweetener.
- 1/2 cup granulated sugar
- 2 large eggs (room temperature) Use flaxseed meal mixed with water for a vegan option.
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (measured correctly) Use gluten-free flour blends for a gluten-free version.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt Reduce if using salted butter.
- 2 cups semisweet or dark chocolate chips Can mix with chocolate chunks.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until creamy and smooth, about 2-3 minutes.
- Add the eggs and vanilla extract to the mixture and mix until fully incorporated, for about 1 minute.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips gently until evenly distributed.
- Using a cookie scoop, portion out the dough onto the prepared baking sheets, placing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers are still soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
To enhance the flavor, you can experiment with adding nuts or spices. Store the cookies in an airtight container for up to a week.