Chocolate Chip Cookies

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Chocolate Chip Cookies

Is there anything better than fresh from the oven homemade chocolate chip cookies? This recipe is perfection, and you will love pulling these little bites of comfort from the oven.

Prep Time20

Cook Time20

Total Time40

Servings: cookies

Calories: 166kcal

Author: Lisa Longley

Ingredients

2 cups all-purpose flour see note 1 (240 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter room temperature, see note 2 (170 grams)
3/4 cup brown sugar (159.75 grams)
1/4 cup granulated sugar (49.5 grams)
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
1 cup chocolate chips both milk chocolate and semisweet chocolate chips will work here (170 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Prepare 3 rimmed baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 6 minutes. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Scrape down the sides of the mixing bowl and give it one final mix.
3/4 cup butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
Add the flour mixture. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. This will allow you to combine the flour all at once without overmixing the dough.
Stir in the chocolate chips by hand with a spatula.
1 cup chocolate chips
Using a 1 1/2 tablespoon cookie scoop, scoop the cookies into uniform balls. Place the balls two inches apart and bake for 10 to 14 minutes or until the edges of the cookies begin to golden brown.
Remove the sheet pan from the oven. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack with a spatula. Enjoy or allow to cool completely and store in an airtight container for up to 2 weeks. For freezing information see note 3.

Video

Notes

If you don't have a kitchen scale, ensure that you are measuring your flour correctly by whisking the flour in it's container, then using a spoon to scoop it into a dry measuring cup before leveling it off with the flat end of a spatula.
To ensure proper spread, it is important that your butter is room temperature. You should be able to easily dent the butter with your finger but not push it all the way through. The butter should feel cold to the touch.
Dough balls can be flash frozen for an hour and then stored for 3 months in the freezer in an airtight container. Bake from frozen at 350 degrees for 11 to 15 minutes. Freeze baked cookies in an airtight container for up to three months.

Nutrition