Chewy chocolate chip cookies perfect for snacks or as a dessert. Slightly brown edges with lots of melted chocolate inside.

Recipe Ingredients:
- Butter – Use unsalted butter. For this recipe, it has to be softened.
- White sugar
- Brown sugar
- Eggs –2 eggs are needed for this recipe.
- Flour – Use all-purpose flour for this recipe.
- Baking powder
- Salt
- Vanilla – The vanilla adds extra flavor to the cookies.
- Semi-sweet chocolate chips – You can also use unsweetened chocolate chips if you prefer.

How to Make Chocolate Chip Cookies:
- Preheat convection oven to 350 degrees F.
- Line baking tray with parchment paper. Set aside.
- Using an electric mixer, cream the butter and sugars. Or you can do this manually using a large bowl and a ladle/spatula.
- Add the eggs one at a time to the butter-sugar mixture.
- Blend in the vanilla, flour, baking powder, and salt.
- Fold in the chocolate chips.
- Using a 2 -inch (50mm) ice cream scoop, drop the dough into the baking tray. If you don’t have an ice cream scoop just shape 2 tablespoons of dough at a time. Place the cookies into the prepared baking tray 2 inches apart.
- Bake in the preheated oven at 350 degrees F for 10-12 minutes.
- Let cool before serving.
Tools Needed:
- Baking tray
- Parchment paper
- Electric mixer (optional)
- Ice cream scoop (Optional)
Tip:
The 2-inch diameter ice cream scoop is about 2 tablespoonfuls of dough. It makes it less messy because you don’t have to touch the dough. I love using ice cream scoop for making cookies. It’s the best tool to have in your kitchen.
How to Store:
You can keep the cookies in an airtight container in the refrigerator for up to 1 week or 3 months in the freezer.

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Chocolate Chip Cookies
Chewy chocolate chip cookies perfect for snacks or as a dessert. Slightly brown edges with lots of melted chocolate inside.
Equipment
- Baking tray
- Parchment paper
- Electric mixer (optional)
- Ice cream scoop (Optional)
Ingredients
- 1 cup unsalted butter softened
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- ½ teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat convection oven to 350 degrees F.
- Line baking tray with parchment paper. Set aside.
- Using an electric mixer, cream the butter and sugars. Or you can do this manually using a large bowl and a ladle/spatula.
- Add the eggs one at a time to the butter-sugar mixture.
- Blend in the vanilla, flour, baking powder, and salt.
- Fold in the chocolate chips.
- Using a 2 -inch (50mm) ice cream scoop, drop the dough into the baking tray. If you don’t have an ice cream scoop just shape 2 tablespoons of dough at a time. Place the cookie into the prepared baking tray 2 inches apart.
- Bake in the preheated oven at 350 degrees F for 10-12 minutes.
- Let cool before serving.
Notes
The 2-inch diameter ice cream scoop is about 2 tablespoonfuls of dough. It makes it less messy because you don’t have to touch the dough. It’s the best tool to have in your kitchen.
Nutrition
Calories: 228kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 93mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 262IU | Calcium: 39mg | Iron: 1mg
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