These Classic Chocolate Chip Cookies are the kind of treat that never goes out of style. They're the perfect balance of crispy edges and chewy centers, with just the right amount of chocolate in every bite. Whether you're a novice baker or a seasoned pro, this recipe is a must-have in your repertoire.
Butter is the cornerstone of any good cookie, providing richness and moisture. Make sure it’s softened for easy blending. Granulated sugar gives the cookies their structure and sweetness, while brown sugar adds a hint of molasses flavor and helps keep them chewy. Eggs bind everything together and add richness. A splash of vanilla extract enhances the flavor profile. All-purpose flour is the base, providing the necessary structure. Baking soda and baking powder work together to help the cookies rise just right. A pinch of salt balances the sweetness. Finally, the semisweet chocolate chips are the stars of the show, ensuring chocolatey goodness in every bite.
Enjoy these cookies warm with a glass of cold milk, or serve them as a dessert with a scoop of vanilla ice cream. They're also fantastic with a cup of hot cocoa on a chilly evening.
Start by preheating your oven to 350°F (175°C). This ensures it's ready for the dough as soon as you are. In a large mixing bowl, combine your softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to cream them together until the mixture is smooth and creamy. This step is crucial for the texture of your cookies.
Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, which adds that classic cookie aroma. In a separate bowl, combine your dry ingredients: flour, baking soda, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, blending slowly to avoid flour clouds and overmixing.
Once the dough has come together, fold in the chocolate chips by hand using a wooden spoon. This helps prevent them from breaking and ensures they’re evenly distributed. Spoon out 1/4 cup-sized dough balls onto ungreased cookie sheets, leaving space between each one for spreading.
Bake in your preheated oven for 12 to 15 minutes. You're looking for the edges to turn a lovely golden brown while the centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling. This helps them set while keeping that chewy texture.
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