Author: Judy Wilson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Difficulty: Easy
💕 Description
Soft in the center, crisp at the edges, and packed with rich chocolate chips — these cookies are everything a chocolate chip cookie should be. The secret is in the perfect balance of brown sugar for chewiness and granulated sugar for crispness.
🛒 Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 cups semi-sweet chocolate chips
👩🍳 Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs and Vanilla
Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix into the wet ingredients — just until combined (don’t overmix).
5. Add Chocolate Chips
Fold in chocolate chips with a spatula to distribute evenly.
6. Shape and Bake
Scoop 2-tablespoon-sized portions of dough onto prepared sheets, spacing about 2 inches apart.
Bake for 8–10 minutes, until edges are golden and centers are slightly soft.
7. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips
For extra gooey centers, chill dough for 30 minutes before baking.
Sprinkle a pinch of sea salt on top before baking for a gourmet touch.
Store leftovers in an airtight container — or freeze unbaked dough balls for later!