Remember to indulge yourself with a treat sometimes! And what better way to do that than with the best chocolate chip cookies everyone loves.
Here’s a tip that makes my cookies extra soft: replace the white sugar with powdered sugar.
Ingredients:
- 1 cup (2 sticks) salted butter, softened
- 3/4 cup powdered sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups chocolate chips or chunks
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, powdered sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, portion the dough into balls and place them onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. The cookies may still look slightly underdone in the center, but they will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious homemade chocolate chip cookies!
Note: Store any leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
I sincerely hope you enjoy them! If you have any tips or tricks for making these cookies even better, please feel free to share them with me.
With love Ana!
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