| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 58 min |
| Cook: | 12 min |
| Yield: | about 30 cookies |
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 sticks unsalted butter, softened
- 1 3/4 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Sift the flour, salt, baking powder and baking soda together into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 225 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 33 mg |
| Sodium | 118 mg |
Reviews
I just made these and they were really good! I didn’t have time to chill the dough so I just baked them without chilling. I used a 2-teaspoon (#100) scoop. I tested baking at 375° for 10 minutes and 350° for 11 minutes and they turned out great either way. These are really good!
Tried them twice and ended up crispy both times,
I was skeptical of this recipe bc the dough was way too soft and buttery compared to other cookie doughs. I was too impatient to chill the dough for the first batch so they spread out way too thin and looked like they were burnt, but even after they cooled they were still chewy and just a little crispy on the edges! Amazing!
I definitely recommend cutting down the baking time to about 9-10 minutes and chilling the dough for at least a few hours. This is by far the best recipe I’ve ever come across- the texture is unbeatable!! Definitely my new favorite!
I definitely recommend cutting down the baking time to about 9-10 minutes and chilling the dough for at least a few hours. This is by far the best recipe I’ve ever come across- the texture is unbeatable!! Definitely my new favorite!
This was a great recipe to teach my niece the art of baking. She loves cookies and I was able to supervise her while prepping the dough mixture. And she supervised me while taking them in and out of the oven. Lol. They were delicious.
Made these several times. Never refrigerated overnight. Ive added pretzels nuts coconut great every time. I like to drop the pan on the counter to make them rise less and be more chewy. I use a good aluminum baking sheet with parchment paper. Best cookies I ever made.
Mixed the dough up yesterday and baked them today. Unfortunately the dough needed to soften up a little before I could scoop it. They came out nice and chewy! Will make these again and might add chopped nuts.
Delicious
Totally hit! Kids loved them.
I had to hand mix everything so I was a bit unsure how they’d turn out. Before putting it in the fridge, they looked a bit wet so i added 1/4 cup flour (there’s a lot of butter). I then refrigerated for over 24 hours. Overall, they taste amazing and I love them (definitely my new cookie recipe)! They were a bit poofy at the top so im gonna try flattening with a cup right before butting them in the oven.
Pretty damn good. I make them huge so i only get about 12 cookies