Best Chocolate chip cookies EVER

 

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon salt

• 2–3 cups semisweet chocolate chips (go heavy like the ones in your photo!)

Optional Add-ins:

• 1 tablespoon cornstarch (for extra softness)

• ½ teaspoon espresso powder (enhances chocolate flavor)

• 1 cup chopped walnuts or pecans (if you like nuts)

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Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or use ungreased aluminum trays like in the image.

2. Cream the butter and sugars:
   In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

3. Add eggs and vanilla:
   Beat in eggs one at a time, then stir in vanilla extract.

4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, salt (and cornstarch/espresso if using).

5. Combine:
   Gradually add dry ingredients to the wet ingredients and mix until combined.

6. Fold in chocolate chips:
   Stir in chocolate chips by hand. Use lots for that bakery-style look!

7. Scoop dough:
   Use a cookie scoop or large spoon to drop rounded mounds (2-3 tablespoons each) onto prepared baking sheets. Leave room between cookies to spread.

8. Bake:
   Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set (they’ll continue to cook as they cool).

9. Cool:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Tips for Success:

• For thicker cookies, chill the dough for 30 minutes before baking.

• Use a mix of regular and mini chocolate chips for texture variety.

• Slightly underbake for extra chewy centers.