Description
Discover the secret to irresistibly soft baked chocolate chip cookies with this easy-to-follow recipe. Featuring a perfect balance of butter, sugars, and rich semi-sweet chocolate chips, these cookies are soft, chewy, and guaranteed to please every sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened, 1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (firmly packed)
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
Add-ins
- 1 heaping cup semi-sweet chocolate chips (plus more for studding the outside of dough balls)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when your cookie dough is ready to bake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step incorporates air and ensures a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently, ensuring they are evenly distributed throughout the dough.
- Form Dough Balls: Using a cookie scoop or spoon, portion out dough balls and stud the tops with additional chocolate chips for a visually appealing, chocolate-loaded finish.
- Bake Cookies: Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are golden but the centers are still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and retain their soft texture.
Notes
- For softer cookies, avoid overbaking; remove them when the edges are golden but centers still look slightly undercooked.
- Use room temperature egg to ensure better mixing and cookie texture.
- Brown sugar adds moisture and chewiness, so do not substitute with all granulated sugar.
- Feel free to add nuts like walnuts or pecans for extra crunch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
