Description
These bakery-style chocolate chip cookies are a must-try for anyone who appreciates a good cookie, with their rich flavor and chewy texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chunks or chopped chocolate
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Start by placing the softened butter in a large mixing bowl. Add both granulated sugar and light brown sugar to the bowl. Using a hand mixer or stand mixer, beat together the butter and sugars on medium speed until the mixture becomes pale and fluffy. This process typically takes about 2-3 minutes. The goal is to incorporate air into your butter mixture, which will contribute to the cookie’s light texture.
- With the mixture still beating, add the eggs one at a time. Ensure each egg is fully integrated into the batter before adding the next. After the eggs, pour in the vanilla extract and mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step combines the leavening agents and evenly distributes the salt throughout the flour, helping your cookies rise perfectly.
- Now, gently pour the dry ingredients into the wet mixture in two or three installments. Mix on low speed until just combined. Avoid over-mixing as this could lead to tough cookies.
- Fold in the semi-sweet chocolate chunks with a spatula until evenly distributed. If you’re using nuts, add them now too!
- Once you have your dough prepared, chill it. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, or overnight.
- When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Using a cookie scoop or spoon, portion out the dough onto the prepared baking sheets, leaving ample space between the cookies.
- Bake for about 12–14 minutes. Keep an eye on them; they should have golden edges, while the centers may still look slightly underbaked.
- Once the baking time is up, let the cookies cool on the baking sheet for 5 minutes before transferring them onto a wire rack.
Notes
Ensure your butter is at room temperature for optimal mixing. For chewy cookies, make sure to slightly underbake them; they will continue cooking after removing them from the oven.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per cookie
- Sodium: 150 mg
- Protein: 2 g