The Best Ever Chocolate Chip Cookies
No mixer and no chill time required- One bowl recipe.
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1 1/4 cup light brown sugar firmly packed
- 3 cups all-purpose flour scooped and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp kosher salt
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips semi-sweet, milk, or dark chocolate
Instructions
- Preheat oven to 350 degrees F and Line 2 baking sheets with parchment paper. Set aside
- In a medium, microwave safe bowl- melt the butter in 30 second increments, stirring each time to ensure that it evenly melts.
- While the butter slightly cools. In a large bowl- combine flour, baking soda, baking powder, salt and whisk to combine.
- Whisk sugars into the bowl with the melted butter. Once fully combined, whisk in 1 egg and combine before adding the second egg. Add the vanilla.
- Combine the wet Ingredients with your dry ingredients and mix with a spatula until combined. This step takes some wrist action for a few minutes but do not over mix! Fold in the chocolate.
- Option to wrap the dough overnight- this enhances the flavor but its not required. You can also bake right away!
- Bake for 10-11 minutes or until slightly golden on top. I always under bake my cookies because they will continue to bake once out of the oven. They may still appear soft but they will firm up! Optional- top with sea salt. Allow to cool at room temperature for 10 minutes and enjoy!
Notes
Store cookies in an airtight container and cool, dry place for up to 5 days.
To freeze the dough: scoop cookie dough into individual balls. Place on a cookie sheet and freeze for 20 minutes or until firm. Place cookie dough balls into a sealable freezer bag and store for up to 3 months.