If you love chocolate chip cookies, then you are going to love this recipe. It doesn’t contain ingredients that are challenging to obtain, requires zero chilling, or any of the other hassles you can find in different instructions.
This recipe is a straightforward, doughy, and delicious take on the classic chocolate chip cookie that is quite forgiving.
Four Points of Consideration Before Starting
1. Soften the butter first.
Take the butter out of the refrigerator in the morning so that you can bake in the afternoon.
2. Measure the flour correctly.
Use a measuring cup for dry ingredients to ensure your flour measurements are correct. You can scoop and shake or level it off with a knife.
3. Be prepared to add lots of chocolate chips.
It’s the only way to bake a cookie!
4. Do not overbake the cookies.
The cookies will not look like they are done when it is time to pull them from the oven. Trust the instructions, even if your instincts are saying something else.
Ingredient List for Your Chocolate Chip Cookies
• 1 cup of softened salted butter
• 1 cup white, granulated sugar
• 1 cup of packed light brown sugar
• 2 teaspoons of pure vanilla extract
• 2 large eggs
• 3 cups of all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking power
• 1 teaspoon salt
• 2 cups of chocolate chips – cannot be chopped or chunks
Instructions for the Best Chocolate Chip Cookies Ever
• Preheat your oven to 375 degrees. Then grease a baking pan before placing a layer of parchment paper on top of it. Set the pan aside for later.
• Using a separate bowl, mix the flour, baking soda, baking powder, and salt. Set this mixture aside.
• Create the white and brown sugar with the butter until combined. Then beat in the eggs and vanilla until the mixture becomes fluffy.
• Mix the dry ingredients into the wet ones slowly until the batter combines. Then add the chocolate chips to the mixture.
When you roll out the cookie balls for baking, they should be about two tablespoons in size. You can go up to three tablespoons if you prefer larger cookies.
Once you have them positioned on the baking sheet, you will want to bake them for about 8-10 minutes. When you take them out, the cookies are going to be starting to turn brown. If they have too much color, then the bites will be drier than you want.
Allow the chocolate chip cookies to sit for about two minutes in the baking pan before moving them to the cooling rack. By letting them rest in the pan, you’re allowing the batter to complete the cooking process without creating the crisp structures that come from the product being overcooked.
If you use cookie balls that are two tablespoons in size, then this recipe makes about three dozen cookies to enjoy whenever a craving occurs.
