Perfect Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup salted butter, softened
02 -
2 large eggs
03 -
2 teaspoons pure vanilla extract
→ Dry Ingredients
04 -
1 cup granulated sugar
05 -
1 cup light brown sugar, packed
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1 teaspoon sea salt
→ Mix-ins
10 -
2 cups chocolate chips (12 oz)
# Instructions:
01 -
Get your oven warming up to 375°F and line your baking sheets with parchment paper - this recipe needs three of them.
02 -
In a bowl, mix together your flour, baking soda, baking powder, and salt. Set this aside for now.
03 -
Get your butter and sugars together and mix them until they're nice and creamy. Then, beat in the eggs and vanilla until everything looks light and fluffy - about a minute should do it.
04 -
Now mix in those dry ingredients you set aside earlier until everything's well combined. Toss in your chocolate chips and give it all a good mix.
05 -
Roll about 2-3 tablespoons of dough into balls (depending on how big you like your cookies) and space them out on your lined baking sheets.
06 -
Pop them in the oven for 8-10 minutes. Here's the secret: take them out when they're just barely starting to brown. Let them hang out on the baking sheet for 5 minutes before moving to a cooling rack.
# Notes:
01 -
Don't overbake! The cookies should look slightly underdone when you take them out - this is what makes them perfect
02 -
For a convection oven, lower the temperature by 25 degrees
03 -
You can freeze the dough balls for up to 2 months