These classic chocolate chip cookies are crispy and chewy. Doughy yet fully baked & perfectly buttery and sweet. What I enjoy most about this recipe is that it's simply to create and doesn't have any unnecessary ingredients.
Serving Size: 40 Cookies
Butter: 1 cup
Granulated Sugar: 1 cup
Light Brown Sugar: 1 cup
Vanilla Extract: 2 teaspoons
Eggs: 2 Large Eggs
Flour: 3 cups
Baking Soda: 1 tsp
Baking Powder: 1/2 tsp
Salt: 1 tsp
Chocolate Chip Cookies: 12 oz (1 3/4cups)
For this recipe we will be using a Kitchen Aid with the paddle attachment.
You will also need, parchment paper, baking tray, measuring spoons, cup measures, and ice cream scoop (optional).
Instructions:
Measure all your ingredients.
2. Add butter, sugar, and light brown sugar, into mixing bowl.
3. Mix on medium speed for 4-5 minutes until butter is fully incorporated with sugar. *Scrape butter and sugars towards middle of bowl in-between mixing to fully incorporate.
(It should look something like this.)
4. Add eggs and vanilla to creamed butter and sugars. Mix on medium speed just until combined. Scrape butter, sugars, vanilla and egg, towards middle of bowl in-between mixing to fully incorporate.
(Your batter is going to start breaking up but will come back together once incorporated.)
(Once fully incorporated it should look like this.)
(Before adding dries, combine flour, baking soda, baking powder, and salt in a separate bowl and mix together until fully combined.)
5. Then add one cup our flour mixture into wet batter. For this part you want to pulse (turn off/on) your mixer/ kitchen aid, just until flour is almost combined, do not combine fully with wet just yet)
(Stop mixing when you reach this point.)
(Fully scrape down bowl and paddle.)
(It should look like this, after scraping.)
6. Add another cup of flour mixture. Continue to pulse/mix flour into batter until it's almost combined. Do not fully combine.
(Stop mixing when you reach this point. Then scrape bowl and paddle again.)
(Batter should look like this after scraping the second time.)
7. Add remaining dries. Continue to pulse/mix flour into batter until it's almost combined. Do not fully combine.
(Stop mixing when you reach this point. Scrape loose flour on bottom of bowl but leave any dough on the paddle.
8. Add 1/2 of chocolate chips, pulse/mix chocolate into batter until it's almost combined. Do not fully combine.
(Stop mixing when you reach this point. Then scrape bowl and paddle.)
8. Add remaining chocolate chips, pulse/mix chocolate into batter until it's almost combined. Do not fully combine.
(Stop mixing when you reach this point. Then scrape bowl and paddle. If you see any flour/dry spots just fold batter with spatula into itself.)
(Batter should look like this after scraping the last time.)
9. Line baking tray with parchment paper and start scooping/portioning your dough.
I like to use this type of scoop when portioning cookie dough. It makes it easier to get same size cookies. If you do not own a scoop, you can use a tablespoon measure. This is about 1-2 tablespoons of dough. Roll dough by hand into a ball shape.
10. Combine all cookie dough onto one sheet tray and place dough in freezer.
11. While cookie dough is in freezer, Preheat your oven to 375 Degrees.
12. When oven is ready, place cookie dough onto another sheet tray lined with parchment.
9-12 cookies per tray. Make sure to give some space in-between.
Bake for 8-10 minutes.
(Make sure to rotate your baking tray at 6 minutes and continue baking for remaining 2 -4 minutes. Until edges of cookies are golden brown.)
(Cookies should look like this when done. Let cool for 10-15 minted before enjoying.)
Hope you enjoyed this recipe! Feel free to reach out if you have any questions.
& please share your results and feedback.
Thanks for bakings with us <3