Chocolate Chip Cookies
These chocolate chip cookies are soft, chewy, and ready in just 30 minutes—no chilling required. A foolproof classic perfect for any day of the week.
Equipment
- Measuring spoons
- Measuring cups
- KitchenAid mixer or hand mixer
- Spatula
- 3 baking sheets
- Parchment paper
- Cookie scoop
- Mixing bowls
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips (12 oz)
Instructions
- Prep the Oven and Sheets: Preheat oven to 375°F (190°C). Line three baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside.
- Cream Butter and Sugars: Cream together the softened butter, granulated sugar, and brown sugar until fully combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is light and smooth, about 1 minute.
- Combine Wet and Dry: Mix the dry ingredients into the wet mixture just until combined—don’t overmix.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Scoop and Arrange Dough: Roll 2–3 tablespoons of dough per cookie into balls and space evenly on the prepared baking sheets.
- Bake: Bake in the preheated oven for 8–10 minutes. Remove when the edges are just turning golden and the centers still look soft.
- Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Do not overbake. Remove from the oven while cookies still look slightly underdone. They will set perfectly as they cool on the tray.
Nutrition
Calories: 183kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 153mgPotassium: 31mgFiber: 1gSugar: 18gVitamin A: 197IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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