Ingredients
- 1 cup unsalted butter, softened (or ½ cup butter plus ½ cup vegetable oil)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (semisweet, milk, dark, or a mix)
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheet
Set your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
Step 2: Cream the Butter and Sugars
In a stand mixer or a large mixing bowl, combine the butter, granulated sugar, and brown sugar. Beat the mixture for about 2–3 minutes until it becomes light and fluffy. This step is crucial because it incorporates air into the dough, ensuring soft and chewy cookies.
Step 3: Add the Eggs and Vanilla Extract
Crack in the eggs, one at a time, and beat until well combined. Then add the vanilla extract and mix again. This enhances the flavor and helps bind the ingredients together.
Step 4: Mix the Dry Ingredients
In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing at this stage can lead to tough cookies, so mix only until you no longer see dry flour.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips using a spatula or wooden spoon. For extra chocolatey cookies, reserve a few chocolate chips to press on top before baking.
Step 6: Scoop and Shape the Cookies
Using a medium cookie scoop or a spoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 7: Bake to Perfection
Place the baking sheet in the preheated oven and bake for 9–11 minutes. The cookies should look slightly golden on the edges but still soft in the center. They will continue to cook as they cool, so avoid overbaking.
Step 8: Final Touches and Cooling
While the cookies are still warm, use the back of a metal spatula to gently shape them into perfect rounds. If desired, press additional chocolate chips on top for a bakery-style look. Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Common Baking Mistakes and How to Fix Them
- Dry or Crumbly Cookies: This happens if too much flour is used. To avoid this, spoon the flour into the measuring cup instead of scooping directly from the bag.
- Cookies Spreading Too Much: This could be due to warm dough or too much butter. If your dough is too soft, chill it in the refrigerator for 15–20 minutes before baking.
- Overbaking: Cookies continue cooking after being removed from the oven. If they look slightly underbaked, that is perfect—they will set as they cool.
- Unevenly Baked Cookies: Rotate the baking sheet halfway through the baking time to ensure even cooking.
Helpful Kitchen Tips
- Prep Efficiently: Measure and prepare all ingredients before starting. This makes the process smoother and prevents mistakes.
- Use a Cookie Scoop: This ensures all cookies are the same size, leading to even baking.
- Chill the Dough for Thicker Cookies: If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes