This chocolate chip cookie recipe is one of my favorites to make because it’s so simple and they always come out super delicious.
If you have any leftovers, place the cookies into a plastic bag and store it in the fridge for up to 2 weeks or up to two months in the freezer. Though, if you’re going to store them in the freezer, I recommend storing them in dough form. Just roll the dough into balls and they should be good to go when you want to bake fresh cookies.
I also really like this recipe because it makes my favorite type of chocolate chip cookies, the ones that are a bit soft and gooey but still have a nice firmness when you bite into it. And with a tall glass of milk, just the best!
Ingredients:
- 1 cup or 2 sticks of butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups or 1 12oz bag of chocolate chips
Step 1: Preheat Oven to 375°F & Mix Together Dry Ingredients
First, preheat your oven to 375°F. Then, while we wait, we’ll prepare the dough mix. In a mixing bowl, add the flour, baking soda, salt, and baking powder and give it a good mix.
Step 2: Mix Together Wet Ingredients & Add Dry Ingredients to Wet & Mix Everything Together w/ Chocolate Chips
Next, in a separate bowl, add the butter and both sugars and then beat until combined.
Before mixing the butter, you want to make sure it’s softened. If you need to quickly soften it, one trick that I’ve learned is to grab a ceramic bowl and fill it up with hot water. Let that warm the bowl up for a few minutes and then dump the water. Dry the bowl and then place it over the butter and let it soften for a couple of minutes.
Once well combined, add your vanilla and eggs to the sugar butter mixture and beat until fluffy.
Next, gradually mix in your dry ingredients until it’s evenly combined.
Then, add in your chocolate chips and mix well to distribute them throughout the dough evenly.
Step 3: Roll Cookie Dough into Balls & Place onto Baking Sheets; Bake Cookies for 8-10 Minutes
Once everything is ready, grab a baking sheet lined with parchment paper and roll your cookies into balls. I recommend rolling about 2-3 tablespoons of dough per cookie, but you of course can use more or less depending on how big you like your cookies. When placing your cookies, make sure to space them out a bit as they will flatten when they bake. I was able to fit a dozen cookies per batch, but just make sure that they have plenty of room to spread out and don’t be afraid to do more than one batch if you can’t fit everything in one.
Then, the oven should be done preheating by now, so bake your cookies for about 8-10 minutes or until they flatten and start to turn brown.
Step 4: Let Cookies Cool & Bake Any More Cookies As Needed & Enjoy!
Once they’re ready, take the cookies out of the oven and let them rest on the baking pan for a couple of minutes so that they can harden up a bit and then remove them to a plate or cooling rack to allow them to cool further.
If you have another batch to bake, add your dough and repeat until you finish baking all of your cookies. With the amount of dough that I had, I was able to make 36 cookies in total, but this of course will fluctuate depending on how much dough you used per cookie.
But no matter what size they come in, once you finish baking them, your chocolate chip cookies are now ready to eat