Chocolate Chip Cookies
Chocolate chip cookies that are crisp at the edges and soft and chewy in the middle. No chilling required — bake them just barely until the edges turn golden.
Ingredients
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- 1 cupsalted buttersoftened
- 1 cupgranulated sugar
- 1 cuplight brown sugarpacked
- 2 teaspoonspure vanilla extract
- 2eggslarge
- 3 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 1 teaspoonsea salt
- 2 cupschocolate chips12 oz
Instructions
- Preheat the oven to 375° and line three baking sheets with parchment paper.
- In a bowl, mix the flour, baking soda, baking powder and salt. Set aside.
- Cream together the butter and both sugars until combined.
- Beat in the eggs and vanilla for about a minute, until light and fluffy.
- Mix in the dry ingredients until just combined.
- Add the chocolate chips and mix well.
- Roll 2 to 3 tablespoons of dough into balls and space them evenly on the trays.
- Bake for 8 to 10 minutes, removing them just as they begin to turn golden.
- Let them cool on the tray for 5 minutes before transferring to a cooling rack.
Notes and variations
- Do not over-bake: when you take them out they will still look doughy in the center. That is the secret to keeping them soft.
- Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Source: JoyFoodSunshine
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