Chocolate Chip Cookies
Chewy, buttery cookies, studded with chocolate and scented with vanilla. These ultra-chocolatey gems are perfectly crisp around the golden edges, and delightfully soft in the center!
These cookies are show-stopping! And they’re the ultimate crowd-pleaser because they’re crisp and chewy. The edges and puffy center are golden, sugary, and caramelized, and the center is almost doughy. The best of both worlds!
There are plenty of chocolate chips in these cookies! If you like lots of chocolate chips in your sweet treats, you’ve found your cookie soulmate. I used an entire 12-ounce bag of semi-sweet chips, so you’re guaranteed plenty of melty chocolate in every bite.
I used semi-sweet chocolate chips, but you have lots of options. You can use milk chocolate chips, or extra dark chips. White chocolate chips work too. And instead of regular morsels, you can use chunks or mini chips!
I have a trick for catapulting the flavor of these cookies! Cinnamon! There’s only 1/4 teaspoon in the entire recipe, so you actually can’t detect it. But, the warm spice boosts the flavor of the chocolate, compliments the sugar, and adds depth to the cookies. It’s our little secret!
These cookies freeze beautifully. Which means you can keep a batch on hand on all times! You can freeze the uncooked dough in an airtight container for up to 3 months. There’s no need to thaw the dough before baking. You can also freeze the baked cookies in an airtight container, or zip-top freezer bags, for up to 3 months.
Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter, 2 sticks, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips, or chips/chunks of choice
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet (or two) with parchment paper or use nonstick baking pans.
- In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix well and set aside.
- In a mixing bowl, beat the butter and both sugars together until blended. Beat in the eggs, one at a time. Beat in the vanilla.
- Gradually beat in the dry ingredients and mix until blended. Add the chocolate chips and mix until just blended.
- Use a cookie scoop, or measure 2 tablespoon of dough per cookie. Place the dough balls on the cookie sheet, about 2 inches apart.
- Bake for 8 to 10 minutes, until just starting to turn golden brown around the edges.
- Cool the cookies, on the pan, on a wire rack for 2 minutes, then transfer to the rack to cool completely.