Chocolate Chip Cookies
Ingredients
- 115 g (1 stick) butter, at room temperature
- 50 g white granulated sugar
- 120 g brown sugar
- 1 large egg, at room temperature
- 185 g all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 200 g semi-sweet chocolate chips
Instructions
- Whisk together the flour, salt, baking powder, and baking soda in a bowl. Set aside.
- In a large bowl, cream the butter, white sugar, and brown sugar together using an electric hand mixer on medium speed until smooth and well combined.
- Add the egg and vanilla extract.
- Beat on low speed until well incorporated.
- Sift the prepared flour mixture into the butter mixture.
- Fold gently with a spatula until just combined. Do not overmix.
- Add the chocolate chips and mix until evenly distributed throughout the dough.
- Refrigerate the cookie dough for 1 hour. This step is optional but recommended.
- Using an ice cream scoop (or about 2 tbsp), scoop the dough or roll it into balls with your hands.
- Place the dough balls about 2 inches apart on a baking tray lined with parchment paper.
Baking
- Preheat the oven to 180°C (350°F).
- Bake the cookies for 10–12 minutes, until the edges are golden while the centers remain soft.
- Remove the cookies from the oven and let them rest on the baking tray for a few minutes.
- Transfer them to a wire rack and allow them to cool completely.
Your irresistible chewy, gooey chocolate chip cookies are ready to enjoy.
