Buttery Chocolate Chip Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Spatula
- 1 Whisk
- 2 Baking sheet
- 1 Parchment paper roll
- 1 Cooling rack
- 1 Cookie scoop or tablespoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 225 gram unsalted butter softened
- 150 gram granulated sugar
- 150 gram light brown sugar packed
- 2 large egg room temperature
- 2 teaspoon vanilla extract
- 320 gram all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 300 gram semisweet chocolate chips
- 100 gram chopped dark chocolate optional
- 60 gram chopped toasted pecans optional
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt.
- In a large bowl beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the vanilla until combined.
- Add the dry ingredients to the wet in two additions, mixing just until no dry streaks remain.
- Fold in the chocolate chips and optional chopped chocolate and pecans until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes to firm slightly for thicker cookies.
- Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 10–12 minutes until edges are set and lightly golden and centers look slightly underdone.
- Cool on the sheet for 5 minutes, then transfer cookies to a cooling rack to finish cooling.
Notes
For the best buttery flavor, use high-fat European-style butter and ensure it’s just soft, not greasy, before creaming. Weigh ingredients for consistency, and avoid overmixing once the flour is added to keep cookies tender. If you prefer chewier cookies, increase brown sugar by 25 g and reduce granulated sugar by the same amount; for thicker cookies, chill dough up to 24 hours. Bake test one cookie to dial in timing for your oven, and pull cookies when centers are pale for a soft texture. Sprinkle a pinch of flaky salt on hot cookies to balance sweetness, and store in an airtight container with a slice of bread to keep them soft.
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