Hey y’all! If you’ve ever found yourself torn between the crunchy crispiness and the soft chewiness of the perfect chocolate chip cookie, you’re in luck! This recipe offers the best of both worlds, promising a delightful texture and a rich flavor that’s perfect for any occasion, whether it’s a family gathering, a casual snack, or a sweet treat after dinner. Let’s get cooking!
Why You’ll Love This
- Perfect balance of crispy edges and chewy centers.
- Easy to make with simple, pantry-staple ingredients.
- Versatile recipe that allows for creative variations.
- Ideal for baking beginners and experienced bakers alike.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Step 3: Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet mixture, mixing just until combined.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Step 7: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, ensure your butter is at room temperature. Learn more about why this matters.
- If your cookies spread too much, chill the dough for 30 minutes before baking.
Variations
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Double Chocolate: Substitute 1/2 cup of flour with unsweetened cocoa powder.
- Oatmeal Choco-Chip: Add 1 cup of rolled oats for a heartier texture.
Required Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Storage Instructions
Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies for up to 3 months.
Suggested Pairings
- Serve with a cold glass of milk or a warm cup of coffee.
- For a decadent dessert, pair with vanilla ice cream.
Pro Tips
- Use high-quality chocolate chips for the best flavor. Check out these tips for choosing the best chocolate.
- Don’t overbake your cookies; they should be slightly underdone in the center when removed from the oven.
- For uniform cookies, use a cookie scoop to portion out the dough.
FAQ
- Can I use salted butter? Yes, but reduce the added salt to 1/2 teaspoon.
- Can I freeze the dough? Absolutely, you can freeze the dough for up to 3 months. Thaw in the fridge before baking.
- How can I make them gluten-free? Substitute all-purpose flour with a gluten-free blend that includes xanthan gum.