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 THIS RECIPE
- 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.
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Servings: 24 cookies
Calories: 228kcal
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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