Chocolate Chip Cookies2020-06-05
- Servings : 30 cookies
- Prep Time : 15m
- Cook Time : 8m
- Ready In : 1:25 h
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The best chocolate chip cookies recipe that you’ll make over and over for years to come! It’s soft and chewy, full of chocolate, with depth of flavor. They’re easy to make with no weird ingredients and you can change up the recipe to make any kind of cookie recipe you want. I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!
Notes: If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
Don’t over-bake these chocolate chip cookies!
You can even substitute butterscotch or peanut butter chips, or add your favorite nuts.
You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.
Unbaked cookie dough balls freeze well for up to 3 months.
Room temperature egg + egg yolk are best.
- 170 gr. unsalted butter softened
- 1 cup white (granulated) sugar
- 1 cup light brown sugar
- 1 egg
- 1 egg yolk
- 2,5 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1,5 cups chocolate chips (or chunks, or chopped chocolate)
Take the butter out of the fridge and set aside before making cookies .
Place butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth.
Mix in egg, egg yolk and vanilla extract and mix on medium speed until combined.
In a separate bowl mix flour, salt, baking powder.
Mix in the dry ingredients until combined.
Add 1 cup of chocolate chips and mix well.
Cover with plastic wrap and chill for at least 1 hour.
Preheat oven to 375 degrees F (175 degrees C) Line a baking pan with parchment paper.
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Press a few more chocolate chips/chunks on top of the dough balls.
Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Take them out when they are just barely starting to turn brown. They will continue to bake on the cookie sheet.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.