Best Chocolate Chip Cookies
Big, soft chocolate chip cookies loaded with melty chocolate chips; stays soft for days.
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Natashas Kitchen- •1 cup Unsalted buttersoftened
- •1 cup Light brown sugar
- •1/2 cup Granulated sugar
- •2 Eggsroom temperature
- •2 teaspoons Vanilla extract
- •3 cups All-purpose flourmeasured by spooning into measuring cup and leveling off
- •2 teaspoons Baking powder
- •1/2 teaspoon Salt
- •2 cups Semi-sweet chocolate chipsplus extra to stud tops (optional)
- 1
Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
2 min
- 2
In a large mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar on medium-high speed until smooth.
3 min
- 3
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
2 min
- 4
In a separate bowl, whisk together flour, baking powder, and salt.
2 min
- 5
Add dry ingredients to the creamed mixture in thirds, mixing to combine after each addition.
3 min
- 6
Fold in semi-sweet chocolate chips just until well combined. (Optionally stud tops of dough balls with extra chips.)
2 min
- 7
Scoop or roll dough into large balls and arrange on prepared baking sheets. Bake one sheet at a time in the center of the oven for 13–15 minutes, until edges are just turning golden and tops still look slightly underbaked.
15 min
- 8
Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool slightly.
6 min
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