Soft Chocolate Chip Cookies
Makes: 36–48 cookies
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or lightly grease them.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet, leaving 2 inches between them.
- Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for bakery-style cookies like the photo
- Chill the dough for 30–60 minutes before baking.
- Add an extra ½ cup chocolate chips on top of the dough balls before baking for a fuller look.
- Slightly underbake the cookies—they’ll continue cooking on the hot pan and stay soft.
- Use mostly brown sugar for a softer, chewier texture.