There is nothing better than eating chocolate chip cookies. These cookies are incredibly soft and chewy. I started experimenting until I found the perfect recipe. I have made these cookies for my kid’s lunches and special events. These are a family favorite.
Storing:
- Let cookies completely cool before storing.
- Place in air tight container on counter for one week.
Freezing:
- Freeze up to 3 months in freezer in air tight container.
- Let cookies thaw before baking them at 350°F.
Chocolate Chip Cookies
These chocolate chip cookies are super soft and chewy.
Equipment
- Standup Mixer or Hand Mixer
- Cookie Sheet
- Medium Cookie Scoop
- Silicone Baking Sheet optional
- Parchment Paper optional
- Cooking spray optional
Ingredients
- 3 cups Flour
- ¾ cup Sugar
- ¾ cup Brown sugar
- 3 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Butter room temperature
- 2 tsp vanilla
- 2 Eggs room temperature
- 1 ½ cup Chocolate chips
Instructions
- Let butter and eggs warm up to room temperature.
- Preheat the oven to 350°F. Line and spray two large cookie sheets with parchment paper or silicone baking sheets and cooking spray.
- In a bowl, whisk together flour, baking soda, baking powder, sugar, and brown sugar. Set to the side.
- Using a handheld or stand up mixer with the paddle attachment, mix together eggs, butter, and vanilla.
- Then, slowly mix in the dry ingredients into the wet ingredients and mix until the dough is creamy.
- Use a medium cookie scoop to place twelve dough balls onto the cookie sheets two inches apart.
- Cook in the oven for 11 minutes. When the cookies are done, let them cool on the pan for 5 minutes. Remove cookies off the pan and place them on a cooling rack until they are completely cool.