The right amount of sweet and salty. The perfectly visible crispness of the outer borders counteracts the soft middle. Of course, serve with cold milk!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ teaspoons baking soda
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups white sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 (12 ounce) package semisweet chocolate chips
Instructions
- Whisk flour, baking powder, salt, and baking soda together in a medium bowl, and set aside.
- Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
- Reduce speed to low and gradually add in the flour mixture, blending just until combined. Fold in chocolate chips.
- Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (225 degrees C).
- Bake cookies in the preheated oven, rotating halfway through, until golden around the edges and slightly gooey inside, about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes, then transfer to a cooling rack.
- This is a great base recipe that can accommodate other mix-ins.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 151 mg |
| Sugars | 16 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I used 1 cup butter & did the remaining 1/4 cup using butter crisco. I wasn’t comfortable baking cookies at 450 degrees, so I baked at 375 for 12 minutes, having used a regular cookie scoop with 12 on a pan. They came out perfect!
These cookies were very tasty. The reason for not giving 5 stars is that the oven temp of 450 deg. was way too high. My first batch was ruined – as well as the parchment paper which is only good for up to 425 deg. I lowered temp to 375 deg and all worked well.
This is the only recipe I use for Chocolate chip cookies. THE BEST !@
This was the best cookie recipe! I made these and they were an instant hit! I made a dozen without chocolate chips and put cinnamon sugar. My daughter was so happy!! Make sure the butter is soft and the eggs are room temperature. Makes for a soft and perfect shaped cookie!
they taste amazing. sweet and salty!
These cookies were so delicious. My new favorite chocolate chip cookie recipe! I followed exact instructions, came out just like photo. Be careful not to bake longer than 8 minutes, they can burn. I got impatient with the freezing of the dough so I baked the rest of the cookies @ 350⁰ 10 minutes turning pan after 5 minutes. Yummy! I was able to make 4 dozen.
I made them for Christmas presents and everybody loves them. Thank you so much.
I love it! It was so delicious.