Super Soft Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (159 g) packed light brown sugar
- ¾ cup (159 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (426 g) all-purpose flour
- 2 cups (340 g) chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
- Cream together until light and fluffy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined.
- Add the flour and mix until a few dry streaks remain.
- Add the chocolate chips and stir until evenly combined.
- Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
- Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
- Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Notes
Flour Amount: If you want a slightly thicker cookie OR your cookies often flatten in the oven (this can happen, especially if you live at high altitude), increase the flour to 3 1/4 cups/462 grams.
Flat/Puffy Cookies: If the cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough). If the cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe).
Freezing: The cookie dough freezes great, as do the baked cookies. To freeze the cookie dough, roll the cookie dough into balls, freeze on a sheet pan and then transfer the frozen dough balls to freezer ziploc bags. The cookie dough can be baked from frozen - add several minutes to the baking time.
Updates: The original recipe had a slightly different mixing method (mixing the butter, sugars, eggs, and vanilla together in the first step). I've altered that slightly over the years, because I found that using cold eggs and room temperature butter together would sometimes result in clumps of butter that didn't mix fully into the cookie dough. However, the recent updates don't change/alter any of the ingredients or ingredient amounts, so if you've been a longtime fan of these cookies, continue mixing the dough the way that works best for you.