best chocolate chip cookies!

Here’s a tried-and-true recipe for the best chocolate chip cookies! These cookies are chewy, soft, and loaded with melty chocolate chips.

Ingredients

• Dry Ingredients:
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
• Wet Ingredients:
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
• Add-Ins:
  • 2 cups (340g) semisweet chocolate chips (or a mix of dark, milk, or white chocolate)
  • Optional: 1 cup (100g) chopped nuts (walnuts or pecans)

Instructions

1. Prep:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugars:
   In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, then add the vanilla extract.
5. Combine Dry and Wet Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
6. Fold in Chocolate Chips:
   Stir in the chocolate chips (and nuts, if using) using a spatula or wooden spoon.
7. Scoop Dough:
   Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake:
   Bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they’ll firm up as they cool).
9. Cool:
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Cookies

• For Extra Chewiness: Use more brown sugar than white sugar, as it adds moisture.
• For Thicker Cookies: Chill the dough for 30 minutes before baking.
• For Even Baking: Rotate the baking sheet halfway through.
• Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

Enjoy your warm, gooey chocolate chip cookies!