Description
Classic chocolate chunk cookies with a perfect balance of soft, chewy centers and lightly crisp edges. These cookies feature a rich vanilla and brown sugar flavor with plenty of melty chocolate chunks for indulgent bites in every cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
Add-ins
- 2 cups chocolate chips (12 oz)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and pure vanilla extract until the mixture is light and fluffy, about 1 minute.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined and no dry flour pockets remain.
- Add Chocolate Chips: Fold in the chocolate chips thoroughly to distribute them evenly throughout the dough.
- Form Dough Balls: Using 2 to 3 tablespoons of dough for each cookie (depending on preferred cookie size), roll the dough into balls and place them evenly spaced on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for approximately 10 minutes. Remove them from the oven when the edges are starting to brown but the centers still look slightly doughy.
- Cool: Let the cookies sit on the baking sheet for 5 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- These nutritional values and measurements are based on making 36 cookies using 2 tablespoons of dough each.
- Do not over bake; cookies should look slightly underdone when removed from oven for a soft, chewy texture.
- If using a convection oven, decrease the baking temperature by 25 degrees to 350°F.
- Butter can be substituted with unsalted butter, coconut oil, or vegan butter; browned butter adds extra flavor.
- Egg substitutes work for eggless versions; see specialized recipes for alternatives.
- Organic cane sugar can replace granulated sugar and dark brown sugar can substitute light brown sugar with a stronger molasses flavor.
- Unbleached all-purpose flour is recommended; gluten free all-purpose flour works as well.
- Use fine sea salt for best flavor results; adjust if using iodized table salt.
- Chocolate can be chips, chunks, or chopped from a bar, using any favorite type like milk, semisweet, or dark.
- Cookie dough can be rolled into balls and frozen for up to 2 months in an airtight container.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- For frozen dough baking, either thaw and bake at 375°F or bake from frozen by placing dough in oven preheating to 350°F and bake for 15 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
