How to Make Perfect Chocolate Chip Cookies
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
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Stand mixer: Chocolate chip cookie dough is pretty stiff. Don’t do it by hand; use a stand mixer instead!
Cookie scoop: Get identically sized cookies when you use a cookie scoop. This handy tool is a must in any kitchen (and it makes a great gift for bakers).
Vanilla extract: While chocolate chips are the star of the show, do not underestimate the power of a good vanilla extract. It adds flavor while bringing out the best in chocolate, brown sugar, and butter.
Directions
Step 1: Cream butter and sugar
Like most drop cookies, these start by creaming together butter and sugar with the paddle attachment of your stand mixer (a hand mixer works, too). Don’t rush this step! You’ll want to mix these two ingredients together for about five minutes. Then add in the eggs and vanilla extract and mix well.
Step 2: Add dry ingredients
In another bowl, mix together the flour, baking powder, baking soda and salt. Beat this into the creamed mixture in batches. If you do it all at once, you’ll get a big floury blowup (not saying that’s ever happened to me!).
Once the dough is combined, stop mixing! The overworked dough can lead to tough cookies. Finally, add in the chocolate chips.
Step 3: Bake
Next, use that cookie scoop to drop portions of dough onto a sheet pan lined with parchment paper. Bake at 350ºF for 10 to 12 minutes or until the cookies start to get slightly golden on the edges. Bored of the usual cookies? Learn how to make a giant chocolate chip pizookie.
Once baked, remove from the pans and cool on wire racks. For perfectly round cookies, follow my simple trick (all you need is a biscuit cutter or glass).
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