Classic chocolate chip cookies (Ready-to-Print Version)
Chewy and crisp chocolate chip cookies with deep vanilla flavor and melty semi-sweet chips.
# What You’ll Need:
→ Dairy & Fats
01 -
1 cup unsalted butter, softened
→ Sugars
02 -
¾ cup packed brown sugar
03 -
½ cup granulated sugar
→ Eggs & Extracts
04 -
2 large eggs
05 -
2 tsp pure vanilla extract
→ Dry Goods
06 -
2¼ cups all-purpose flour
07 -
1 tsp baking soda
08 -
½ tsp baking powder
09 -
1 tsp kosher salt
→ Chocolate
10 -
2 cups semi-sweet chocolate chips
# Step-by-Step Guide:
01 -
Set oven to 350°F and line two baking sheets with parchment paper.
02 -
Whisk flour, baking soda, baking powder, and kosher salt in a medium bowl until evenly blended.
03 -
Using a stand or hand mixer, beat softened butter with brown and granulated sugars on medium speed until pale and fluffy, approximately 2 to 3 minutes.
04 -
Add eggs one at a time, mixing until smooth. Then blend in vanilla extract, scraping the bowl to incorporate all ingredients.
05 -
Add dry ingredients to the mixer and blend on low speed just until flour disappears to avoid tough texture.
06 -
Gently fold chocolate chips into the dough using a spatula to maintain tenderness and even distribution.
07 -
Cover and refrigerate dough for 30 minutes for thicker cookies with reduced spread, or up to 24 hours for enhanced flavor development.
08 -
Scoop 2-tablespoon mounds of dough onto prepared sheets, spacing each 2 inches apart. Bake 10 to 12 minutes until edges are set and centers appear slightly underbaked.
09 -
Optionally, sprinkle flaky salt atop warm cookies. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Handy Tips:
01 -
Utilize butter at 65 to 67°F for optimal creaming and rise. Measure flour by weight (280 grams) or fluff, spoon, and level when using cups. Baking on cool sheets prevents spreading. Remove from oven when edges are golden and centers remain slightly soft. Flaky salt elevates flavor contrast.