Thick & Chewy Chocolate Chip Cookies
Deliciously soft and slightly crispy chocolate chip cookies that bring comfort to any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour Measure correctly
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt Reduce if using salted butter
- 2 cups semisweet or dark chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it's light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until they are just combined.
- Fold in the chocolate chips evenly.
Baking
- Scoop dough into large balls, about 2-3 tablespoons each, and place them on the prepared baking sheet.
- For thicker cookies, chill the dough for 15-30 minutes.
- Bake for 10-12 minutes until the edges are golden and the centers are still soft.
- Let them cool on the pan for 5 minutes before transferring them to a wire rack.
Notes
Serve warm or at room temperature. Store in an airtight container for up to a week or freeze in a zip-lock bag for up to three months. Separate layers with parchment paper to prevent sticking.