Description
These chewy chocolate chip cookies, baked bakery-style with golden edges and soft centers, are a perfect blend of sweetness and texture. Made with rich brown sugar, real butter, and premium semisweet chocolate chips, they’re the ultimate indulgence for cookie lovers. Includes a delicious oatmeal variation for extra chew and heartiness.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container to keep them soft and chewy.
Notes
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For best results, use a kitchen scale for flour and sugar.
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Always use room temperature butter and eggs.
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Chill dough for at least 30 minutes for thicker cookies.
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Slightly underbake for gooey centers—cookies continue baking as they cool.
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Cookies can be frozen after baking or before; bake from frozen with 1–2 extra minutes.